STUFFED TURNIPS MAHSHI LIFT RECIPE

Русский

Young turnips earned respect of many cooks (French cooks, for example). They are in season here and you can find small robust turnips to cook mahshi lift which might mean stuffed turnips, a dish eaten in Hebron. Nobody has heard of it here, at least not at the shop next door where an Arabian team sells food. I might be the first in Jaffa to cook mahshi lift, at least that is what it is called in Wikipedia. They want donations again at Wikipedia. Time to give…

Ingredients:

8 turnips

100g ground lamb

¼ cup uncooked rice

1 tbsp pine nuts

1 garlic clove

Spices to taste:

dry mint

ground black pepper

cinnamon

for the sauce, 2 tbsp tamarind paste or condensed pomegranate juice

for the sauce, 1 tsp sumac

Cooking stuffed turnips:

Clean and peel turnips. Scoop out the middles with a tea spoon or a suitable utensil. Heat some oil in a frying pan and fry turnips on all sides. Boil the rice until half-cooked. In another saucepan, fry the finely chopped onion and garlic until transparent, add ground meat and spices and fry them until they are ready. Mix the meat with the rice and pine nuts and stuff the turnips with the mixture. Prepare the sauce: mix two cups of water with tamarind paste, rub through a sieve, and add some salt. Put the turnips into an ovenproof dish, add the sauce, and place foil or a lid on top and stew on the stove top for 1.5-2 hours. Uncover the dish and add sumac. Roast it a bit in a preheated oven.