Mahshi (Levantine Stuffed Vegetables)

Ingredients

• Zucchini / Courgette

  4 medium

  $1.26

• Bell pepper

  2 medium

  $1.80

• Bulgur Wheat

  150 g

  $0.45

• Tomatoes

  2 medium

  $0.66

• Onions

  1 medium

  $0.30

• Parsley

  0.5 bunch

  $0.30

• Fresh Mint

  0.5 bunch

  $0.55

• Olive oil

  3 tbsp

  $0.29

• Pomegranate Molasses

  2 tbsp

  $0.23

• Tinned tomatoes

  1 tin (400 g)

  $1.10

• Salt

  1 tsp

  $0.00

• Ground Allspice (Pimento)

  1 tsp

  $0.14

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Hollow out the zucchinis with a corer leaving a sturdy shell, and cut the tops off the bell peppers, discarding seeds.

2. 2

   In a bowl, mix rinsed bulgur, finely diced fresh tomatoes, minced onion, chopped parsley, chopped mint, allspice, 1 tbsp olive oil, and salt.

3. 3

   Stuff each vegetable loosely to three-quarters capacity with the bulgur mixture to allow room for expansion during cooking.

4. 4

   Arrange the stuffed vegetables upright and snugly in a wide, deep pot.

5. 5

   Blend the tinned tomatoes with 200 ml water, remaining olive oil, pomegranate molasses, and a pinch of salt, then pour around the vegetables.

6. 6

   Bring to a gentle boil, cover the pot with a heavy lid, and simmer on low heat for 45 minutes until the vegetables are tender.

7. 7

   Let rest for 10 minutes before serving warm with spoonfuls of the tangy tomato cooking juices.