Aleppo-Style Stuffed Vegetables (Mahshi Halabi)

Name: Aleppo-Style Stuffed Vegetables (Mahshi Halabi)
Ingredients: 2.2 lbs (1 kg) small eggplants; 2.2 lbs (1 kg) small zucchini; 2 green bell peppers, sweet; 1.1 lbs (500 grams) ground lamb, finely ground, with some fat; 9 oz (250 grams) lamb, large chunks, fatty; 3 lamb bones; 2 cups (about 400 grams) short-grain rice, soaked, washed, and well-drained; 2 tablespoons tomato paste; 1/4 cup (60 ml) lemon juice; 2 tablespoons vegetable oil; 1 head garlic, finely crushed; Salt; Black pepper, to taste; Mixed spice blend

مرام الحلا (♡˙︶˙♡) @cook_12090250

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Aleppo-Style Stuffed Vegetables (Mahshi Halabi)

مرام الحلا (♡˙︶˙♡) @cook_12090250

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Ingredients

2.2 lbs (1 kg)small eggplants
2.2 lbs (1 kg)small zucchini
2green bell peppers, sweet
1.1 lbs (500 grams)ground lamb, finely ground, with some fat
9 oz (250 grams)lamb, large chunks, fatty
3lamb bones
2 cups(about 400 grams) short-grain rice, soaked, washed, and well-drained
2 tablespoonstomato paste
1/4 cup (60 ml)lemon juice
2 tablespoonsvegetable oil
1 headgarlic, finely crushed
Salt
Black pepper, to taste
Mixed spice blend

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Steps

1

Hollow out the vegetables, wash them, and drain well.
2

Prepare the stuffing by mixing the rice, ground lamb, spices, salt, black pepper, and 2 tablespoons of vegetable oil. The oil helps the rice expand.
3

Stuff each vegetable halfway with the filling. Place the lamb bones and lamb chunks at the bottom of a large pot. Arrange the stuffed vegetables evenly on top.
4

Add the tomato paste and lemon juice, then adjust the salt to taste. Cook over very low heat until the vegetables are tender.
5

Serve hot with the broth, lamb chunks, and vegetables on the side.
6

Add the mint and garlic, then pour in hot water to cover. Let everything boil for 15 minutes.
7