Mahshi el jazar

Name: Mahshi el jazar (Stuffed Parsnips in Tomato Sauce)
Yield: Serves 6
Cuisine: Syrian
Ingredients: Salt and pepper; 1 tablespoon of pomegranate molasses; 75 g (2½ oz) of long-grain rice (rinsed and soaked for 10 minutes); 150 g (5½ oz) of minced beef; 1 tablespoons of dried mint; 2 tablespoons of ground allspice; Apple corer or melon baller; Juice of 1 orange; 300 ml (10½ fl oz) of tomato passata (puréed tomatoes); 250 ml (1 cup) of water; 3 teaspoons of dried mint; 4 garlic cloves (minced); 1 kg (2 lb 4 oz) of peeled parsnips (preferably not too small); 400 g (14 oz) of tinned tomatoes (cubed); 50 g (1¾ oz) of butter

Stuffed Parsnips in Tomato Sauce

Preparation info

Serves
6

Difficulty
Medium

Appears in

Sumac

By Anas Atassi

Published 2021

About

Ingredients

1 kg (2 lb 4 oz) of peeled parsnips (preferably not too small)

Asia
Syria
Homs
Main course
Gluten-free

Method

Use an apple corer or melon baller to hollow out the parsnips, leaving room to eventually stuff them with the filling. Be careful not to break through the outside, and do not pierce through the other end of the parsnip.

In a large bowl, mix the rice, minced beef, ground allspice and mint. Salt and pepper to taste.

Fill the parsnips with the beef and rice mixture, but do not over