Vegetarian Syrian Style Stuffed Carrots ( Mehshi Ja

Name: Vegetarian Syrian Style Stuffed Carrots ( Mehshi Jazzar)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the stuffing; 1 cup Brown Rice; 1 medium onion chopped; 2 cloves garlic chopped; 1/8 cup parsely chopped; 1/8 cup mint chopped; 1/8 cup dill chopped; 1/2 teaspoon allspice; 1/2 teaspoon cinnamon; 1/2 teaspoon cumin; 1 tablespoon scant kosher salt; 1 1/2 cups water; 20 4 inch pieces of thick carrots peeled; 2 tablespoons olive oil; For the Sauce; 1-2 Sweet potatoes sliced 1/2 inch thick; 1 8 oz. can tomato sauce; 2 cups water; 4 tablespoons tamarind sauce or prune butter; Juice of 1 lemon; 12 dried apricots sliced; 2 tablespoons chopped mint; 2 tablespoons sugar

Servings: persons

For the stuffing
1 cup Brown Rice
1 medium onion chopped
2 cloves garlic chopped
1/8 cup parsely chopped
1/8 cup mint chopped
1/8 cup dill chopped
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1 tablespoon scant kosher salt
1 1/2 cups water
20 4 inch pieces of thick carrots peeled
2 tablespoons olive oil
For the Sauce
1-2 Sweet potatoes sliced 1/2 inch thick
1 8 oz. can tomato sauce
2 cups water
4 tablespoons tamarind sauce or prune butter
Juice of 1 lemon
12 dried apricots sliced
2 tablespoons chopped mint
2 tablespoons sugar

1
Saute the onion and garlic in the olive oil till wilted. Add the water and salt, bring to a boil and then add rice. Cook the rice till all the water is absorbed....the rice will still be hard. Add the parsley, dill, mint, allspice, cinnamon, cumin to the rice. Set aside till cool.
2
In a large pot boil the carrots till slightly tender. When cool enough to handle, core the carrots, leaving the bottom intact. Stuff the carrots with the rice mixture.
3
To prepare the sauce, combine the tomato sauce, water, tamarind or prune butter, lemon, sugar and mint in a sauce pan and cook til well blended and comes to a boil.
4
In the bottom of a dutch oven or roaster that has been lightly filmed with olive oil, place the sweet potato slices in one layer overlapping if necessary.Place the stuffed carrots on top of the sweet potatoes and tuck the apricots in between the carrots. Pour the sauce over the carrots, cover and bake in a 350 degree oven for 2 1/2 hours till most of the sauce has been absorbed.

607

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: For the stuffing, 1 cup Brown Rice, 1 medium onion chopped, 2 cloves garlic chopped, and more.

Yes, Vegetarian Syrian Style Stuffed Carrots ( Mehshi Jazzar) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetarian Syrian Style Stuffed Carrots ( Mehshi Jazzar)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions