Mahshi Stuffed vegetables

Mahshi (Egyptian Stuffed Vegetables) Recipe

Mahshi is a beloved Egyptian dish featuring vegetables like bell peppers, zucchini, eggplant, and grape leaves stuffed with a fragrant mixture of rice, herbs, and spices. Often cooked in a rich tomato sauce, this dish is a staple in Egyptian households, enjoyed at family gatherings and celebrations. Whether vegetarian or prepared with minced meat, Mahshi delivers a comforting and satisfying taste that showcases Egypt’s rich culinary heritage. The delicate balance of flavors and textures makes it a must-try dish for anyone exploring Egyptian cuisine.

Ingredients

 

For the Stuffing:

  • 2 cups Egyptian short-grain rice
  • 1 large onion, finely chopped
  • 2 tomatoes, finely chopped
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup fresh dill, chopped
  • 4 garlic cloves, minced
  • 1/4 cup tomato paste
  • 1/2 cup vegetable oil
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1/2 tsp cinnamon (optional)

 

For the Vegetables:

  • 6 medium zucchinis
  • 6 small bell peppers
  • 6 small eggplants
  • 20-30 grape leaves (optional)
  • 1 small cabbage (optional, for cabbage rolls)

 

For the Cooking Broth:

  • 2 cups tomato juice
  • 2 cups vegetable or chicken broth
  • 2 tbsp tomato paste
  • 2 tbsp butter or olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cumin

 

Instructions

 

Step 1: Prepare the Vegetables

  1. Wash all vegetables thoroughly.
  2. For zucchinis, bell peppers, and eggplants: Cut off the tops and carefully hollow them out using a corer.
  3. For grape leaves: Soak them in hot water for a few minutes to soften.
  4. For cabbage: Remove the core, separate the leaves, and blanch them in boiling water for 2 minutes until pliable.

 

Step 2: Prepare the Stuffing

  1. In a large bowl, mix the rice, chopped onion, tomatoes, parsley, cilantro, dill, and garlic.
  2. Add the tomato paste, vegetable oil, salt, black pepper, cumin, coriander, and cinnamon (if using).
  3. Mix everything well to combine all the flavors.

 

Step 3: Stuff the Vegetables

  1. Fill each hollowed vegetable with the rice mixture, leaving a little space at the top for the rice to expand.
  2. For grape leaves: Place a small amount of stuffing in the center of each leaf, fold in the sides, and roll tightly.
  3. For cabbage: Cut large leaves into smaller pieces, add stuffing, fold in the sides, and roll into small logs.

 

Step 4: Prepare the Cooking Broth

  1. In a pot, mix the tomato juice, broth, tomato paste, butter or olive oil, salt, black pepper, and cumin.
  2. Bring to a gentle simmer.

 

Step 5: Cook the Mahshi

  1. Arrange the stuffed vegetables in a large pot, stacking them carefully.
  2. Pour the cooking broth over the vegetables until they are just covered.
  3. Place a plate or heat-proof weight on top to keep the vegetables in place while cooking.
  4. Cover the pot and cook over low heat for about 40-50 minutes, or until the rice is fully cooked and the vegetables are tender.

 

Step 6: Serve the Mahshi

  1. Carefully remove the stuffed vegetables from the pot.
  2. Arrange them on a serving platter and drizzle with some of the cooking broth.
  3. Serve hot with yogurt, salad, or extra lemon wedges.

 

Enjoy your homemade Egyptian Mahshi! 🥒🌶️🍆😋