Mahshi - stuffed vegetables

Sometimes the most time consuming recipes can actually be the most relaxing to make. Today I spent a fair bit of time in the kitchen, but it was all well worth it and very enjoyable.

I made " summer time grape leaves" (my summer blend is just herbs, garlic, olive oil and rice, no heavy tomato paste, meats and spices like the winter version)

Another summer version I make is using yogurt but lately

I've preferred them like this as the leaves stay fresher in the fridge this way (and they make yummy snacks all through the night)

I can serve with a mint/yogurt sauce on the side though!

A trip to the arabic grocer the other day had me hauling quite a bit of stuff home, well it's Ramadan and there are so many specials! :)

These little white eggplants were the cutest, so fresh and their skins tender and pearly, I've never cooked with them before but my mother has mentioned using them a long time ago.

I restrained myself and only got 2 because eggplants cause a throat allergy for me so I figured this would be a treat that hopefully would be ok.

I reserved less than a third of the rice blend and added fresh dill to that and then stuffed the vegetables and cooked them off in a small pot separate from the other grape leaves. I stuffed a few grape leaves with the dill mixture in the vegetable pot though :)

For photo instructions on how to roll the grape leaves refer to my older post here

Guess I don't have to cook tomorrow! And now I'll leave you with a photo sequence of putting together my mahshi dish.

Cabbage rolls

Cabbage rolls, a photo by Adventuress Heart on Flickr.

Delicious cabbage rolls using leftover rice and that cabbage that has been in the fridge for a while.

If you have too much rice on hand this is the perfect recipe!

Mix cooked rice with fresh herbs (mint/parsley - pulsed in the processor with onion and garlic)
Add aromatics mix to tomato puree (or tomato paste + water) and mix well, I sneaked a little harissa (north african chili condiment mix into it) . Add salt/pepper to season and any spices you like (I add arabic 7 spice, gives it some warmth)

Mix the tomato mixture with the rice and begin stuffing/rolling your cabbage leaves (pre cut and boiled briefly in salt water to tenderize - can do this step ahead of time and drain then refrigerate for use)

Line your pot with the cabbage rolls, or your casserole. Add a bit of water to the bottom (not too much remember rice is cooked! ) and bake until it smells good.
Add more tomato sauce on top to cover and a layer or sauerkraut if that is your preference.

They taste better the next day!