Mahasha variations

Mahasha variations

By
From
Cooking from the Heart
Photographer
Mark Roper

When preparing mahasha, choose only small to medium-sized vegetables. Here are some tips on hollowing out different vegetables for stuffing. I don’t actually use the scooped-out vegetable flesh in the stuffing unless I’m making a purely vegetable stuffing rather than using meat or lentils.

Beef or veal mahashas

Ingredients

Quantity Ingredient
Chicken mahashas, see recipe for ingredients and method

Method

  1. Use 250 g beef or veal mince, leave out the ground cloves and fresh coriander, and add some chilli if you like.

Lamb mahashas

Ingredients

Quantity Ingredient
Chicken mahashas, see recipe for ingredients and method

Method

  1. Use 250 g mince, replace the coriander with mint and add an extra garlic clove.

Lentil mahashas

Ingredients

Quantity Ingredient
Chicken mahashas, see recipe for ingredients and method

Method

  1. Instead of meat, use 1/2 cup lentils. Wash them and soak them in warm water for 30 minutes before adding to the stuffing. Leave out the cinnamon, add an extra pinch of cumin and some chopped mint.

Mushroom mahashas

Ingredients

Quantity Ingredient
Chicken mahashas, see recipe for ingredients and method

Method

  1. Instead of meat, use 200 g finely chopped mushrooms. Leave out the ginger and cloves, use chives instead of parsley, and add some ground nutmeg, and a little chilli if desired. These are great made with vine leaves.
Tags:
Jewish
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