{Mechshie} Meat & Rice Stuffed Vegetables

Written by chanie on October 4th, 2012

Growing up in an ashkenazic home, it just wasn’t succos without my mother’s holishkes (stuffed cabbage). I had never even heard of sephardic dishes like stuffed grape leaves or eggplants until I married into a sephardic family. My mother in law loves to prepare authentic Syrian dishes like mehshie (pronounced mechshie). She stuffs everything from artichokes to onions, each with it’s own unique twist.

After being married for a few years, I finally decided to learn how to prepare some of her signature dishes, so I could make them for my husband. She lovingly shared her family recipes, teaching me how to prepare each and every dish. When two of the recipes seemed similar, I asked her why I couldn’t combine them. I soon learned that the mere thought of combining two types of stuffed vegetables was deemed sacrilegious!

Of all my mother-in-laws mehshi recipes, stuffed zucchini’s is my favorite. It’s simmered along with dried apricots in a sweet tomato broth. The apricots become melt-in-your-mouth soft, and together with the zucchini pulp, create a delicious sweet and tangy sauce. Tomato mehshi is treated in the same way, and being my husband’s favorite, I decided to combine the two in one pot. I also opted out of the dried mint, because in my world, mint and meat just don’t mix. Although this dish is a heresy to my mother-in-laws traditional culinary roots, it is a delicious modern twist on a old world custom of eating stuffed foods on the holiday of Succos. So lets get stuffing!

Watch me make mechshie with TorahCafe here:


Watch on TorahCafé.com!

Related Recipes:

globe zucchini mechshie with tamarind and prunes
savory baby eggplant mechshie

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14 Comments so far ↓

  1. Prag says:

    Great pictures, a great help for getting the desired results.

  2. jessica says:

    love the syrian food!

  3. This sounds delicious. I am going to try this as soon as the chaggim are over.

  4. Fashion-isha says:

    And to think the last thing I want to do is look at another recipe. But you write so well and reading your blog is so much fun. Although I bought my stuffed cabbage this year as a gift to myself for entertaining and serving so many gourmet meals to 10+ ppl all month, I would totally try this yummy looking recipe.
    Chag Sameach..we’re in the final run!!
    xo
    Sharon

  5. I love stuffed vegetables! My mom makes it often during the Autumn/Winter period. She adds chunks of peppers in the sauce, mmm so delicious!

  6. This looks really amazing! My coworker and close friend is Syrian, and she makes a dish that is similar to this. I love the sweet component as it compliments meat really nicely!

  7. This looks so delicious! I love how daring you are by combining two veggies!

  8. Victoria says:

    These look fantastic! I’ve just got the hang of stuffed cabbage, can’t wait to branch out with these recipes! Thanks!

  9. Rebecca says:

    wouls this work well with red peppers instead of tomatoes

  10. Raquel says:

    My mom is syrian, I love making mehshi! I’m wondering if I could make it in the instant pot (pressure cooker)–what do you think?

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