Does anybody know how to cook egyptian stuffed vegetables with rice and meat?!
2 pounds eggplant
1/4 teaspoon salt
2 tablespoon butter or oil
1 onion, chopped
2 pounds tomatoes, chopped
1/4 cup parsley, minced
1/2 cup short-grain rice
Salt and pepper to taste
1 cup chicken broth or beef broth
METHOD
Preheat oven to 250°F.
Wash and core eggplant . Prick with fork, and sprinkle with salt. Invert so that cut side is down on a dish lined with paper towel. Set aside.
Sauté onion in butter or oil until translucent. Add tomatoes and parsley, and sauté for 5 minutes. Add rice, stir and mix well.
Remove from fire, set aside for 10 minutes. Fill eggplants with rice mixture and place in a deep baking tray or casserole. Pour meat broth over, cover with foil, and bake in preheated 250°F oven until rice is done, about 40 minutes.
Serves: 4
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EGYPTIAN STUFFED GRAPE LEAVES: (Warq Enab)
1 cup uncooked traditional white rice
2 large tomatoes, chopped
1 medium onion, chopped
1/4 cup parsley, chopped
1 tablespoon vegetable oil
Juice of 1 lemon
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon allspice
One 16 ounce jar of grape leaves
1 cup tomato sauce
2 cups water
4 - 5 large carrots, thickly sliced
METHOD
In a large bowl, combine rice, tomatoes, onion, parsley, oil, lemon juice and spices. Mix well to combine and set aside.
Remove grape leaves from jar, open, and rinse under running water. Place grape leaves with rough side up, one at a time, on a large, flat plate. Place leaves so pointed part faces away from you and flatter edges (stem end) are toward you.
Put 1 teaspoon rice mixture on bottom of leaf, close to stem. Shape it to cover lengthwise.
Roll flat edges near stem upwards, tucking them slightly under filling. Apply pressure to keep leaves rolled tightly, and tuck one side at a time of the two parts of the leaf pointing outwards. When securely in place, roll upwards, maintaining pressure to keep leaf tight.
Cook sliced carrots in water until tender. Cover the bottom layer of a large pot with carrots. Layer stuffed leaves above carrots, putting them tight together so they don't open during cooking. Each layer should go in different directions across the pot.
Pour tomato sauce and water over all. Over a high flame, bring sauce to a boil. Reduce heat to medium, and place a flat plate (glass or stoneware) upside down over top layer of leaves. Press plate down as hard as possible. Leave plate in place during cooking.
Cover pot, and cook for 40-45 minutes. Check one leaf to see if rice has cooked fully. Serve warm.
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Egyptian Stuffed Pigeon (Hamam Mahshi)
Cornish hens may be substituted for pigeon.
4 pigeons or Cornish hens, with giblets.
2/3 cup butter
10 scallions, chopped
Salt to taste
Freshly milled black pepper
1/2 cup coarse cornmeal,
1 tablespoon mint, chopped
1 1/2 cups water,
2 1/2 cups chicken stock
METHOD
Chop giblets. Melt 1/3 cup butter in a medium skillet. Cook over medium heat, chopped giblets, green onions, salt and pepper. Stir occasionally until giblets are browned. Stir in cornmeal and mint.
Rub the cavity of each bird with salt and pepper. Stuff each bird with 2 tablespoons cornmeal mixture. Pull loose skin over cavity - secure with wooden or metal picks. Place birds in stovetop casserole. Set remaining stuffing aside.
Preheat oven to 400 F. Melt remaining 1/3 cup butter - brush over stuffed birds. Add water to dish - bring to a boil on stove. Cover and place in oven. Bake 50 minutes or until tender - basting birds every 10 minutes with pan drippings.
In a medium saucepan, bring stock or broth to a boil - add remaining cornmeal stuffing. Bring to a second boil. Cover and simmer 30 minutes. Serve with baked birds.
Serves: 4
Answers: EGYPTIAN STUFFED EGGPLANT:
2 pounds eggplant
1/4 teaspoon salt
2 tablespoon butter or oil
1 onion, chopped
2 pounds tomatoes, chopped
1/4 cup parsley, minced
1/2 cup short-grain rice
Salt and pepper to taste
1 cup chicken broth or beef broth
METHOD
Preheat oven to 250°F.
Wash and core eggplant . Prick with fork, and sprinkle with salt. Invert so that cut side is down on a dish lined with paper towel. Set aside.
Sauté onion in butter or oil until translucent. Add tomatoes and parsley, and sauté for 5 minutes. Add rice, stir and mix well.
Remove from fire, set aside for 10 minutes. Fill eggplants with rice mixture and place in a deep baking tray or casserole. Pour meat broth over, cover with foil, and bake in preheated 250°F oven until rice is done, about 40 minutes.
Serves: 4
**************************************...
EGYPTIAN STUFFED GRAPE LEAVES: (Warq Enab)
1 cup uncooked traditional white rice
2 large tomatoes, chopped
1 medium onion, chopped
1/4 cup parsley, chopped
1 tablespoon vegetable oil
Juice of 1 lemon
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon allspice
One 16 ounce jar of grape leaves
1 cup tomato sauce
2 cups water
4 - 5 large carrots, thickly sliced
METHOD
In a large bowl, combine rice, tomatoes, onion, parsley, oil, lemon juice and spices. Mix well to combine and set aside.
Remove grape leaves from jar, open, and rinse under running water. Place grape leaves with rough side up, one at a time, on a large, flat plate. Place leaves so pointed part faces away from you and flatter edges (stem end) are toward you.
Put 1 teaspoon rice mixture on bottom of leaf, close to stem. Shape it to cover lengthwise.
Roll flat edges near stem upwards, tucking them slightly under filling. Apply pressure to keep leaves rolled tightly, and tuck one side at a time of the two parts of the leaf pointing outwards. When securely in place, roll upwards, maintaining pressure to keep leaf tight.
Cook sliced carrots in water until tender. Cover the bottom layer of a large pot with carrots. Layer stuffed leaves above carrots, putting them tight together so they don't open during cooking. Each layer should go in different directions across the pot.
Pour tomato sauce and water over all. Over a high flame, bring sauce to a boil. Reduce heat to medium, and place a flat plate (glass or stoneware) upside down over top layer of leaves. Press plate down as hard as possible. Leave plate in place during cooking.
Cover pot, and cook for 40-45 minutes. Check one leaf to see if rice has cooked fully. Serve warm.
**************************************...
Egyptian Stuffed Pigeon (Hamam Mahshi)
Cornish hens may be substituted for pigeon.
4 pigeons or Cornish hens, with giblets.
2/3 cup butter
10 scallions, chopped
Salt to taste
Freshly milled black pepper
1/2 cup coarse cornmeal,
1 tablespoon mint, chopped
1 1/2 cups water,
2 1/2 cups chicken stock
METHOD
Chop giblets. Melt 1/3 cup butter in a medium skillet. Cook over medium heat, chopped giblets, green onions, salt and pepper. Stir occasionally until giblets are browned. Stir in cornmeal and mint.
Rub the cavity of each bird with salt and pepper. Stuff each bird with 2 tablespoons cornmeal mixture. Pull loose skin over cavity - secure with wooden or metal picks. Place birds in stovetop casserole. Set remaining stuffing aside.
Preheat oven to 400 F. Melt remaining 1/3 cup butter - brush over stuffed birds. Add water to dish - bring to a boil on stove. Cover and place in oven. Bake 50 minutes or until tender - basting birds every 10 minutes with pan drippings.
In a medium saucepan, bring stock or broth to a boil - add remaining cornmeal stuffing. Bring to a second boil. Cover and simmer 30 minutes. Serve with baked birds.
Serves: 4
I have a recipe for Lebanese stuffed Zucchini with rice and minced meat in tomato sauce.
I think I'll do it tonight.
don't know but sounds good
cook everything that you want to stuff it but not completly, like rice, veg, meat and etc. After you mix all to gether, stuff it to the egeplan and place them in a pots. You also can do the same with green/Yellow papper and tomato.
When you put them in the pots remember you have to add water and some oil in the pot for not burning them. Actually you will steam them untill they are cooked
if my wife here she could tell u
It just like a stuffed pepper or tomato, you scoop out the insides(of course you throw away the seeds of the pepper) but usually with a tomato, zucchini or eggplant, chop them up and fry most of it with the meat and seasonings. The rice can be raw and make a sauce with tomatoes and water, season, cover add water to the pan(deepdished) and bake for 1- 2 hours. Check that the rice is done and that it is well covered, the covering will help the rice to steam and cook through.