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Monday, November 21, 2011

Mahshee-- Stuffed Bell Peppers

Although stuffed bell peppers is not a uniquely Libyan dish the mixture of this stuffing has all the hallmarks of Libyan cooking. Olive oil, tomato paste, parsley, and the blend of spices makes it ours. This recipe is awesome in a number of ways. First, its delicious. Second its flexible in that once you have the mix you can stuff anything you'd like, not just bell peppers. I love to use the same mix and stuff onions, zucchini and even tomatoes! You'll note this recipe calls for Cilantro. I know there are a lot of people who do not like cilantro and believe it to have a soapy taste. Although I disagree with you, feel free to omit it--it will still taste great. Two final notes: First-- In the recipe I used 3 bunches of parsley and 2 bunches cilantro. After chopping I measured the cup value. Second-- make sure you wash your herbs VERY well to avoid grit from sand and soil.

What you'll need:
- 12 bell peppers
-12 oz small cubed lamb
- 5 cups chopped parsley
- 3 cups chopped cilantro
- 12 chopped green onions
- 1/2 diced onion
- 2 medium sized tomatoes diced
- 12oz can tomato paste
- 5 tablespoons olive oil
- 1 cup short grain rice
- 1 1/2 tablespoons Bzaar
- 1 1/2 tablespoons Salt
- 1 teaspoon cayenne pepper
- 4 cups water (Differs depending on pot).
- Deep bowl to mix



What to do:
1. Parsley and Cilantro, add to bowl
2. Chop green onions, add to bowl
3. Add meat, rice, tomato, onion, rice, tomato paste, oil, spices, salt and oil to bowl
4. Mix
5. Remove top of bell pepper and remove inner seeds and flesh. KEEP THE TOP
6. In a wide and deep pot, cover the bottom with the parsley twigs. (The bell peppers will sit atop of them and will help avoid them from burning)
7. Stuff peppers and put into pot, cover with top.
8. Stir 1 tablespoon of tomato paste with 2 teaspoons bzaar with 2 cups water and pour into the pot.
10. Turn pot onto medium heat.
11. Check on the pot ever so often to insure that water levels hasn't gone down. If it has, pour more water. This measurement is very subjective because it depends on your pot size. Essentially your peppers need about 1-1 1/2 inches of water at the bottom of the pot.
10. Allow peppers to cook for 30 mins (cooking time may differ) or until rice is cooked.


11. Enjoy! 

8 comments:

  1. I want to try this!

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  2. ...do you think beef might work just as well as lamb?

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  3. yes! we do use beef sometimes so its totally fine :)

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  4. لماذا الوصفات باللغة الإنجليزية؟؟
    أتمنى وضع ترجمة لها بالعربي
    شكرا

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  5. Last comment is utterly rude and I think it was said out of jealousy. Assia's recipes are very libyan and can't be more authentic. I have made most of the dishes and they were incredibly tasty and delicious. What is not hygienic in her posts you hater? You apparently didn't read any of her recipes and you just want to write something hurtful. One last thing, Assia is more libyan than you are, and she is proud of that fact. I'm not her by the way, I'm a Libyan guy who lived most of his life in Libya and moved abroad recently. Although I'm thousands of miles away from home, eating her dishes makes me feel like I am still in Libya. Thanks Assia.

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  6. This is a wonderful blog. Please keep posting recipes!

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  7. اذا كنتى تريدين معرفة طريقة بلح الشام فقط تابعينا

    ReplyDelete