Lift Mahshi (Stuffed Turnips)
A traditional Salti dish featuring turnips stuffed with a flavorful mixture of rice, minced meat, and spices, then simmered in a savory tahini or tamarind broth. This dish highlights the ingenuity of Jordanian cuisine in utilizing seasonal ingredients and creating hearty, nutritious meals.
🧂 Ingredients
- 12 medium Medium turnips
- 400 g Ground lamb or beef
- 1 cup Short-grain rice(rinsed)
- 1 medium Onion(finely chopped)
- 4 cloves Garlic(minced)
- 1 tsp Cumin
- 1 tsp Coriander powder
- 0.5 tsp Allspice
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(or to taste)
- 3 tbsp Olive oil
- 0.5 cup Tahini
- 0.25 cup Lemon juice
- 4 cups Water
- 2 tbsp Fresh mint(chopped, for garnish)
- 2 tbsp Pine nuts(toasted, for garnish (optional))
👨🍳 Instructions
- 1
Peel the turnips and cut off the tops. Carefully hollow out the centers, leaving about a 1/4-inch thick wall. Reserve the hollowed-out turnip flesh.
💡 Tip: Use a small spoon or melon baller to hollow them out. - 2
Finely chop the reserved turnip flesh. In a bowl, combine the ground meat, rinsed rice, chopped turnip flesh, chopped onion, minced garlic, cumin, coriander, allspice, salt, and pepper. Mix well.
- 3
Stuff the hollowed-out turnips with the meat and rice mixture. Do not overstuff, as the rice will expand.
💡 Tip: Pack the filling firmly but leave some room for expansion. - 4
In a large pot, whisk together the tahini, lemon juice, and 4 cups of water until smooth. Season with salt to taste. Bring the mixture to a gentle simmer over medium heat.
- 5
Carefully place the stuffed turnips into the simmering tahini broth. Ensure they are submerged. If needed, add a little more water.
💡 Tip: Cook on low to medium heat to prevent the turnips from breaking apart. - 6
Cover the pot and let the turnips simmer for about 1 hour to 1 hour and 15 minutes, or until the turnips are tender and the filling is cooked through. The broth should thicken slightly.
- 7
Gently remove the stuffed turnips from the pot and arrange them on a serving platter. Spoon some of the tahini broth over them. Garnish with fresh chopped mint and toasted pine nuts, if desired.
💡 Tip: Serve hot.
💡 Pro Tips
- ✓For a tamarind broth variation, omit the tahini and lemon juice. Instead, dissolve 1/4 cup tamarind paste in 4 cups of hot water, season with salt, and simmer the turnips in this broth.
- ✓Ensure the turnips are not overcooked, as they can become mushy.
- ✓The filling can be prepared a day in advance.
🔄 Variations
- Vegetarian version: Omit the meat and increase the amount of rice and finely chopped turnips. Add other finely chopped vegetables like carrots or zucchini to the filling.
- Spicy version: Add a pinch of red pepper flakes to the filling mixture.