Meshi

Omani Meshi Recipe with Ground Beef, Rice, and Vegetables

Region / culture: Oman | Preparation time: 2 hours | Cooking time: 40 minutes | Servings: 4

Introduction

Meshi is a traditional Omani dish that consists of various vegetables stuffed with a flavorful rice and ground beef mixture. This dish is popular in Oman and is often served during special occasions and gatherings.

History

Meshi has been a staple in Omani cuisine for generations. The dish is believed to have originated in Oman and has been passed down through families as a cherished recipe. It is a dish that brings people together and is often prepared with love and care.

Ingredients

Filling

1.5 cups of rice
0.5 lb (227 g) of ground beef
2 tbsp of oil (if needed)
1 onion, finely diced
1 clove of garlic, smashed
1 tomato, chopped
0.25 cup of fresh parsley, cilantro, or coriander, chopped
1 maggi bouillon cube (beef or vegetable)
1 tsp each: ground turmeric, cumin, salt
0.5 tsp each: cardamom, black pepper, cayenne (red) pepper
2 tbsp of lemon juice

Vegetables

How to prepare

Filling

Rinse the rice.
Soak it in water for at least two hours.
In a skillet, brown the ground beef with the onions and garlic in 2 tbsp of oil (if needed), smashing the meat into small pieces with a spoon as it cooks.
Add the tomato and spices.
Cook while stirring until the tomatoes are tender.
Drain the rice.
Mix the meat with the rice.
Add the lemon juice.

Stuffed bell peppers

Wash and prepare the peppers.
For small peppers, cut off the tops and remove the seeds.
For large peppers, slice in half lengthwise and remove the seeds.
Fill with the rice stuffing, but do not fill to the top as the rice will expand as it cooks.
Place in a steamer or large metal strainer.
Place over boiling water and cover with aluminum foil to steam.
Let cook for about 40 minutes.
They are finished when the rice is soft and cooked.

Stuffed onions

Remove the dry outer layers of onion.
For small onions, cut the tops and with a spoon scoop out the inner layers of onion to make a shell 2 layers of onion thick.
For larger onions, cut in half.
With a spoon, remove the inner layers to make each half into a shell 2 layers of onion thick.
Fill with stuffing and steam as above.

Stuffed grape leaves

Lay out one grape leaf, vein side up.
Place a tablespoon of filling in the middle, near the bottom.
Roll up the bottom, just to cover the rice filling.
Then fold the sides to the middle to fully enclose the stuffing and finally finish by rolling up to the top of the leaf.
It should come out in a finger-like shape.
Steam as above and sprinkle with plenty of lemon juice before serving.

Stuffed Zucchini

To make stuffed zucchini, wash the zucchini.
For small zucchini, cut off the top stem end.
With a corer (or very thin knife), remove the inner flesh to make shells.
For large zucchini, cut in half.
Remove the inner flesh from each half to make shells.
Stuff with the rice stuffing.
Place zucchini side by side in a cake pan or casserole dish.
Mix 5 tbsp of tomato paste with a cup of water.
Add salt and black pepper, to taste.
Pour over the zucchini.
Cover with aluminum foil and bake in the oven until the rice is tender.

Stuffed eggplant

Wash the eggplant.
For small eggplants, cut off the top stem end.
With a corer, a spoon, or a knife, remove the inner flesh to make shells.
For large eggplants, cut in half lengthwise.
Remove the inner flesh from each half to make shells.
Stuff with the rice stuffing.
Place eggplants side by side in a cake pan or casserole dish, bake as instructed for stuffed zucchini, with the tomato sauce.

Stuffed cabbage rolls

Steam the whole head of cabbage until the outer leaves are bendable (about 4 – 5 minutes).
Allow to cool slightly.
Remove a leaf at a time.
With a paring knife, trim the ribs so that they are the same thickness as the rest of the leaf and can easily be bent.
If the leaf is large, cut in half to make two rolls.
Roll as instructed for grape leaves.
The Omanis like these rolls small, about finger-size, so aim for that size and shape.
Place side by side in a cake pan.
Cover with the tomato sauce and bake, as above.

To serve

Arrange stuffed vegetables on a plate and sprinkle with more lemon juice.

Variations

Vegetarian option: Replace the ground beef with cooked lentils or chickpeas for a vegetarian version of Meshi.
Spicy version: Add chopped chili peppers or hot sauce to the filling for a spicy kick.
Mediterranean twist: Add olives, feta cheese, and oregano to the filling for a Mediterranean-inspired flavor.

Cooking Tips & Tricks

Soaking the rice before cooking helps to ensure that it cooks evenly and absorbs the flavors of the other ingredients.

- Browning the ground beef with onions and garlic adds depth of flavor to the filling.

- Steaming the stuffed vegetables helps to cook them evenly and retain their shape.

- Sprinkling lemon juice over the stuffed vegetables before serving adds a fresh and tangy flavor.

Serving Suggestions

Meshi can be served as a main dish accompanied by a side salad or yogurt. It can also be served with a side of Arabic bread or rice pilaf.

Cooking Techniques

Steaming: Steaming the stuffed vegetables helps to cook them gently and retain their shape.

- Baking: Baking the stuffed vegetables in the oven with a tomato sauce adds a rich and savory flavor to the dish.

Ingredient Substitutions

Ground lamb or chicken can be used instead of ground beef in the filling.

- Quinoa or bulgur can be used in place of rice for a different texture and flavor.

Make Ahead Tips

Meshi can be prepared in advance and stored in the refrigerator for up to 2 days before steaming or baking. This makes it a convenient dish to prepare ahead of time for gatherings or special occasions.

Presentation Ideas

Arrange the stuffed vegetables on a platter and garnish with fresh herbs such as parsley or mint. Drizzle with olive oil and lemon juice for a finishing touch.

Pairing Recommendations

Meshi pairs well with a side of yogurt, pickles, and Arabic bread. It can also be served with a side of hummus or tabbouleh for a complete Middle Eastern meal.

Storage and Reheating Instructions

Leftover Meshi can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed vegetables in a steamer or microwave until heated through.

Nutrition Information

Calories per serving

The calorie content of Meshi can vary depending on the size of the stuffed vegetables and the amount of filling used. On average, a serving of Meshi can range from 200-400 calories per serving.

Carbohydrates

The carbohydrates in Meshi primarily come from the rice used in the filling and the vegetables used as the outer shells. Carbohydrates provide energy to the body and are an essential part of a balanced diet.

Fats

The fats in Meshi come from the oil used for cooking the ground beef and vegetables. Fats are important for providing energy and supporting cell growth in the body.

Proteins

The protein in Meshi comes from the ground beef used in the filling. Protein is essential for building and repairing tissues in the body and is an important part of a healthy diet.

Vitamins and minerals

Meshi is a rich source of vitamins and minerals, particularly from the vegetables used in the dish. Vegetables like bell peppers, onions, and eggplant provide essential nutrients such as vitamin C, vitamin K, and potassium.

Alergens

Meshi contains allergens such as beef and gluten from the rice used in the filling. Individuals with allergies to these ingredients should avoid consuming this dish.

Summary

Overall, Meshi is a nutritious and flavorful dish that provides a balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a wholesome meal that can be enjoyed as part of a healthy diet.

Summary

Meshi is a delicious and nutritious Omani dish that is perfect for sharing with family and friends. With a flavorful rice and ground beef filling stuffed inside a variety of vegetables, Meshi is a dish that is sure to impress. Enjoy this traditional Omani recipe for a taste of authentic Middle Eastern cuisine.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a warm summer day, and I had been invited to a potluck dinner at a friend's house. As I walked into the kitchen, the aroma of spices and herbs filled the air, and my taste buds tingled with anticipation.

My friend, who was of Middle Eastern descent, had prepared a dish called Meshi. It was a simple yet flavorful dish made with rice, ground lamb, and an array of spices. As I took my first bite, I was transported to a different world. The flavors were rich and exotic, and I knew I had to learn how to make it myself.

I asked my friend for the recipe, and she graciously shared it with me. She explained that Meshi was a traditional dish in her culture, passed down from generation to generation. She had learned how to make it from her mother, who had learned it from her mother before her.

Inspired by the story behind the dish, I set out to master the art of making Meshi. I gathered all the ingredients I would need - rice, ground lamb, onions, garlic, cinnamon, cumin, and a few other spices. I carefully measured out each ingredient, following the recipe step by step.

As the dish simmered on the stove, the aroma of the spices filled my kitchen, and I felt a sense of pride and accomplishment. I had successfully recreated the flavors of my friend's Meshi, and I couldn't wait to share it with my family.

When dinner time rolled around, I served the Meshi to my husband and children. They took their first bites, and their eyes lit up with delight. They couldn't get enough of the dish, and I knew I had a hit on my hands.

From that day on, Meshi became a staple in our household. I made it for special occasions, holidays, and just because. Each time I made it, I felt a connection to my friend and her culture, as well as a sense of pride in my ability to recreate such a delicious dish.

Over the years, I have continued to refine and perfect my Meshi recipe. I have added my own twist to it, experimenting with different spices and ingredients to make it my own. And while it may not be exactly the same as my friend's version, it is still a dish that brings joy and comfort to my family.

As I look back on my journey with Meshi, I am filled with gratitude for the friendships and experiences that have inspired me to learn new recipes and expand my culinary horizons. Cooking has always been a passion of mine, and Meshi has become a symbol of that passion - a dish that brings people together and creates lasting memories.

So the next time you are looking for a delicious and flavorful dish to add to your repertoire, why not give Meshi a try? I promise you won't be disappointed. And who knows, maybe one day you'll have a story to tell about how you learned to make it, just like I do.