Mahshi

Instructions

1. 1 Prepare the stuffing: drain the soaked rice and mix with diced onion, chopped herbs, half the crushed tomatoes, oil, lemon juice, cinnamon, allspice, salt, and pepper. The filling should be well seasoned and fragrant.
2. 2 Hollow out the zucchini and eggplants using a special corer (manara), leaving thin walls. Cut tops off peppers and remove seeds. Blanch grape leaves in boiling water for 2 minutes if fresh.
3. 3 Stuff the hollowed vegetables loosely with the rice mixture, leaving room for the rice to expand during cooking. Do not overfill or they will burst.
4. 4 For grape leaf rolls, place a teaspoon of filling at the base of each leaf, fold in the sides, and roll tightly into small cigars.
5. 5 Arrange the stuffed vegetables snugly in a deep pot, layering grape leaf rolls between them. Place an inverted plate on top to keep everything in place during cooking.
6. 6 Mix remaining crushed tomatoes with tomato paste and enough water to cover the vegetables. Pour over the arranged mahshi, adding lemon juice and seasoning.
7. 7 Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer for 45-60 minutes until the rice is cooked and the vegetables are tender. Serve warm with the cooking sauce.