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Sorry I wish I could help you but I have an aversion to it! I'm sure someone will come along with a great recipe or two, I've received some great recipes from ES. Good luck Posts: 13440 | Registered: Feb 2006
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Hi Junah, There are different types of mashy, my favorite is the kousa mashy. I hollow out about a kilo and half of the little kousa (zucchini) and then stuff them with the following mixture.
1 1/2 cups of rice (washed but not cooked) I large tomato finely chopped 2 Tablespoons light oil 3 cubes of Fine Foods Shamy spices 3 cubes of Fine Foods Garden herbs 2 Tablespoons tomato paste 1 Tablespoon salt 1 Teaspoon pepper Hot Sauce to taste
Extra minced parsley and or dill if you like. Some people prefer to add chopped onions, it's up to your taste.
Mix well
Fill the cousa almost full and then place in large pot that has a plate or metal strainer on the bottom so the kousa are not laying directly on bottom of pan (they will burn)
Add water (about 2 cups) and bring to a boil, cover and simmer for about 2 hours. Watch carefully if water level decreased too much, add some more hot water.
You can use this same rice mixture for the grape leaves or any other vegetables you like.
This is my own recipe and my husband loves it, I am sure there are tons of other variations, the best thing to do is just try it once, and then you can decide what you want to modify later.
Posts: 3291 | From: I DO believe in Karma! | Registered: Apr 2002
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