Stuffed mixed vegetables

Name: Stuffed mixed vegetables
Yield: Serves 4–6
Cuisine: Moroccan
Ingredients: 275–325 ml (9½-11 fl oz) water; 2 large tomatoes, halved, deseeded and grated or finely chopped; 5–6 garlic cloves, peeled and roughly chopped; 3 tsp sweet paprika; ½ tsp ground black pepper; 2 tbsp finely chopped flat leaf parsley, to garnish; 150 g (5½ oz) cooked long-grain rice; ½ tsp chilli pepper; 2 tsp ground cumin; 1 onion, peeled and grated; 4 tsp sweet paprika; 1 tbsp chopped coriander leaves; 4 tbsp chopped flat leaf parsley; 6 garlic cloves, peeled and crushed; 3–4 tbsp olive oil; salt, to taste; 4 tbsp extra-virgin olive oil; 750 g (1 lb 1 oz) minced beef; 10–12 mixed vegetables, such as small courgettes, aubergines, green and red peppers, carrots, small potatoes and onions; ground black pepper, to taste; 1 large onion, peeled and finely chopped

Mahchi

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The North African Kitchen

By Fiona Dunlop

Published 2008

About

It is important that the vegetables are fresh for this delicious light, summery dish. The flavour of paprika and cumin permeates the stuffing and the final dish is wonderfully colourful and cheering.

Ingredients

10–12 mixed vegetables, such as small courgettes, aubergines, green and red peppers, carrots, small potatoes and onions

Africa
Morocco
Fez
Gluten-free
North Africa
Mediterranean
Summer

Method

Prepare the vegetables. Trim the courgettes and aubergines. Core and deseed the peppers. Trim and peel the carrots. Scrub or peel the potatoes. Trim and peel the onions. Hollow a cavity in each vegetable with a sharp knife. Set aside.
To make the stuffing, mix together the minced beef, rice, onion, garlic, herbs, spices, salt and olive oil in a bowl. Knead well