If there is a wish to prepare an unusual, elegant and inexpensive dish, prepare makhsh - stuffed vegetables in Arab. The word of a makhsha (محشي) in translation from Arab means "filled".
It is required to you
- - squash, cabbage, eggplants, grape leaves - only 1-1.5 kg;
- - rice or couscous - 6 tablespoons;
- - tomato - 3-4 pieces;
- - garlic - 2-3 segments;
- - vegetable oil - 3 tablespoons;
- - a black sprinkling pepper, cumin, salt, sugar - to taste.
Instruction
1. First of all it is necessary to prepare vegetables. It is possible to choose some one their look or a little.
2. For preparation of a makhsha the squash and eggplants need to be taken the smallest what you will only find in the market. It is desirable that length didn't exceed them palm length, and diameter of vegetables is preferable 3-4 cm. Clean squash and eggplants from fruit stems and cut off tips of fruits. Then cut each fruit across, on two half. Carefully take cores of fruits.
3. Divide cabbage into leaves, cut them strips not more thinly than 10 cm, cutting out firm parts. Weld within several minutes in boiling the added some salt water. Cast away on a colander, dry. Carefully take for a drive according to each leaf a rolling pin, trying not to damage leaves.
4. Fresh grape leaves approach only the young people who are brought together in the spring size there is no more palm. During other seasons it is possible to use tinned grape leaves which are on sale in the market or in shops of east spices. Fresh grape leaves keep in boiled water of 7-10 minutes. It is possible to boil thoroughly slightly also fresh leaves of grapes, maintaining constant temperature. The leaves scalded thus throw back on a colander and rinse with cold water.
5. Further it is necessary to make tomato sauce. For this purpose take cores of squash and eggplants, small chop a knife and put in a cauldron or a deep frying pan with a cover. If squash and eggplants aren't used, it is possible to take the grated carrots, pumpkin, or the onions cut in cubes. Pour vegetable oil and extinguish to softness. Now add the tomatoes cut in cubes, salt, sugar and spices and also small chopped garlic. Sauce is cooked a current of 5-7 minutes.
6. Approximately shift the third part of the received sauce in a separate saucepan. Here add rice or couscous. Here it is necessary to be guided, except flavoring preferences, also by preparation time of a dish with any given component. Rice will cook about 40 minutes whereas couscous is ready in 20 minutes.
7. Inwrap the received stuffing in cabbage and grape leaves, having wound similarity of Slavic stuffed cabbage or east dolma. Or fill a stuffing squash and eggplants. At the same time the open ends can be closed, having made peculiar lids of thinly cut carrots or a cabbage leaf.
8. Now lay the filled vegetables in a pan and from above lay out the remained sauce. Now fill in with water so that water was either at the level of products, or a little above them. From above lay the turned plate. Prepare on weak fire of 30-40 minutes. It is possible to give makhsh in hot and cold. The liquid which remained after preparation of a makhsha can be given as soup.