Mehshi Kousa and Batinjan and other veg

Zucchini, eggplant, potatoes, and peppers stuffed with a blend of rice and minced meat. Simmered in a rich tomato and garlic broth with a hint of dried mint.

🥄 Ingredients

• 5 kg medium-sized zucchini
• 1 kg rice
• 1 kg minced meat (20% extra fat)
• 1 kg lamb ribs or lamb shoulder pieces or bones (to place under the stuffed vegetables)
• 5 tablespoons tomato paste
• 3 blended tomatoes
• 1 bunch parsley
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon seven-spice mix
• 1/2 teaspoon cinnamon
• 1 1/4 teaspoon cumin
• 3 tablespoons ghee
• For the stuffed vegetables' broth:
• 3 tablespoons minced garlic
• 3 tablespoons tomato paste
• 1 tablespoon dried mint
• 1/2 teaspoon black pepper
• Juice of 5 lemons or 2 tablespoons citric acid

👩‍🍳 Instructions

1. Soak the zucchini in cold water for 15 minutes, then wash it thoroughly with a soft brush to remove any dirt or sand. Hollow out the zucchini completely, leaving a thickness of no more than 3 mm from the base to the stem.
2. Wash the rice and soak it in blended tomato juice for at least an 1 hour. Then, mix the meat, seven-spice blend, tomato paste, and ghee well. Add a cup of water to the mixture to ensure the filling is soft and pliable, and that the rice absorbs the water and doesn't dry out inside the stuffed zucchini.
3. Place the ribs, meat, or bones (depending on what you have) in a pot suitable for the quantity. Add 3 tablespoons of minced garlic, 1 tablespoon of dried mint, and 2 tablespoons of citric acid or the juice of 5 lemons (or adjust the acidity to your liking). Dissolve 3 tablespoons of tomato paste in a small cup and pour it over the ribs or bones, along with 1 tablespoon of salt. Stuff the zucchini completely, leaving a 2 cm gap at the top (no more than that). This prevents the rice from becoming mushy and sticky inside, ensuring it's fluffy and delicious. Don't press the rice down with your finger; instead, gently move the zucchini and tap it lightly against the edge of the stuffing container to release any rice that might be stuck to the top.
4. You can also stuff eggplants, bell peppers, potatoes, or anything else you like with the same filling.
5. Arrange the stuffed zucchini in a tightly packed circle on top of the meat at the bottom of the pot. Don't leave any gaps, as this will cause the stuffed zucchini to open up during cooking. Repeat until all the zucchini are stuffed. Place a plate or a stainless steel tray on top of the stuffed vegetables, weighing them down with a small bowl of water (about half a liter) to prevent them from moving during cooking and spilling out of the rice. Add boiling water until the vegetables are completely covered. Bring to a boil, then reduce the heat to a quarter of the normal level. Ensure the broth continues to simmer gently without boiling or producing small bubbles, as this will prevent the vegetables from cooking properly. Let it simmer for 2.5 to 3 1 hours on low heat until cooked through.
6. Strain the broth into a separate container. Uncover the stuffed vegetables for 5 minutes, then remove them one by one. Wear kitchen gloves to protect your hands from the heat.

🌹 Decoration

Stuffed vegetables are a beautiful addition to the table, and if you like, you can garnish them with lemon slices.