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A Feast of Mehshé

A family favorite in the middle eastern countries, there are many different versions of this dish. Mine is the one I learnt from my armenian aunties. You might need more or less of the eggplants and zucchinis depending on how you hollow them out.


  • 15 small eggplants, cored
  • 15 small zucchinis, cored
  • 1 big red bell pepper, deseeded

For the filling

  • ½ kg meat, finely minced
  • 1 small onion, finely chopped
  • 4 garlic cloves, crushed
  • 4 medium sized ripe tomatoes, chopped with a box grater
  • 1 cup Egyptian rice
  • ½ cup long grain rice
  • 2 heaped tablespoons tomato paste
  • 2 teaspoons of dried mint
  • Juice of 1/2 lemon
  • A glug of extra virgin olive oil; or a tablespoon of margarine or butter
  • Salt and pepper to taste

For the sauce

  • 3 cups of water
  • 2 tablespoons of tomato paste
  • Salt and pepper to taste
  • 3 garlic cloves, crushed
  • Juice of 1 lemon


  • In a bowl place all of the filling ingredients. Using your hands, mix all together until very well combined.
  • Stuff the veggies ¾ way through and place them cut side up in a deep cooking pot.
  • In a separate bowl mix all the ingredients for the sauce together and very gently pour over the stuffed veggies. Sprinkle some more dried mint and turn on the heat on high.
  • Cook for 15 mins if using a pressure cooker. If cooking in regular pot, cover about 45 mins or until a fork goes through the veggies easily.
  • Serve with yogurt, bread and lots of fresh veggies (green onions, mint etc..)

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