Approximate weight:
1 kg.
Ingredients:
White eggplant stuffed with a mixture of minced meat, a small amount of rice, greens, fresh tomatoes, mint, black pepper, salt, and mahshi spices.
Cooking method:
Arrange the mahshi over a layer of sliced onions and tomatoes in a cooking pot, and cover with aluminum foil or a suitable lid. Add half a cup of tomatoes, season to taste, and cook over a heat of 90 degrees, then gradually reduce the heat to 30 degrees until fully cooked.
Storage method:
Store in the refrigerator for 24 hours at 5 degrees Celsius.
