08-20-2015, 12:22 PM
This thread holds several recipes for the "stuffing" part of those lovely stuffed vegetables the Middle East enjoys so much.
Meat Filling
makes enough to fill 2 pounds of vegetables.
It is called sheikh el mahshi and also tatbila. *the word sheikh implies that it is the most equisite as it is all meat.
Heat the oil in a frying pan.
Add the onion and fry until soft and transparent.
Add the meat, season with salt & pepper to taste, cinnamon or the allspice and the pine nuts. Stir, chopping the meat with a fork and turning it over and over until it browns.
Moisten with a few tablespoons of water and cook gently for about 10 minutes until the meat is fully tender.
Gently roast the pine nuts in a pan with a drop of oil. Be careful not to burn them! Toss into the meat mixture and you're done.
Meat Filling
makes enough to fill 2 pounds of vegetables.
It is called sheikh el mahshi and also tatbila. *the word sheikh implies that it is the most equisite as it is all meat.
- 2 Tbsp vegetable or olive oil
- 1 onion, finely chopped
- 12 oz lean ground lamb (or beef if you can't get ground lamb)
- 1/2 tsp ground cinnamon OR 1/4 tsp ground allspice
- 1/3 cup pine nuts (optional but it really 'makes' the dish!)
- Salt and pepper
Heat the oil in a frying pan.
Add the onion and fry until soft and transparent.
Add the meat, season with salt & pepper to taste, cinnamon or the allspice and the pine nuts. Stir, chopping the meat with a fork and turning it over and over until it browns.
Moisten with a few tablespoons of water and cook gently for about 10 minutes until the meat is fully tender.
Gently roast the pine nuts in a pan with a drop of oil. Be careful not to burn them! Toss into the meat mixture and you're done.