Iraqi Mahashi

Noora Al-GhamdiCuisinier

Ingrédients

• 5 Swiss chard leaves, medium
  5 leaf
• 1 cabbage leaf, medium
  1 leaf
• 1/2 eggplant
  0.5 eggplant
• 3 tablespoons minced meat, fatty
  3 tablespoon
• 1 tablespoon lamb fat
  1 tablespoon
• 1/2 cup rice, soaked
  0.5 cup
• 4 celery stalks
  4 stalks
• 1/2 onion, finely chopped
  0.5 onion
• 1 tablespoon pomegranate molasses
  1 tablespoon
• 1 tablespoon tomato paste
  1 tablespoon
• 1 tablespoon lemon juice
  1 tablespoon
• 1 teaspoon sour
  1 teaspoon
• 1 tablespoon sunflower oil
  1 tablespoon
• 1/2 tablespoon salt
  0.5 tablespoon
• 1 teaspoon spice
  1 teaspoon
• Water as needed
  0

Mesures

1. 1

   In a frying pan over heat, heat the oil, add the meat and fat, and stir the mixture well until browned.

   Matériel requis:

   Poêle à frire

   10 minutes
2. 2

   Add the onion and the remaining stuffing ingredients except for the rice, and stir for 10 minutes.

   10 minutes
3. 3

   Add the rice to the frying pan and stir the mixture well, then remove from heat, mix well until combined, and set aside.

   10 minutes
4. 4

   In a pot over heat, boil the Swiss chard and cabbage leaves until half cooked, then hollow out the eggplant well and remove the insides.

   Matériel requis:

   Marmite

   10 minutes
5. 5

   Stuff the eggplant, Swiss chard leaves, and cabbage leaf with the rice filling, then place them in the pot, add water to cover the mahashi, and let it cook for 30 minutes. Reduce the heat and let it set well.

   30 minutes
6. 6

   Remove the pot from the heat, turn the mahashi onto a plate, and serve hot.

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques