Mahshi can indeed include meat or other proteins, depending on personal preferences and regional influences. But the plant-based version of Mahshi has become a staple in Egyptian cuisine due to its rich flavors and cultural significance.
Explore the combination of herbs, spices, and rice that create a delicious and satisfying dish!
Stuffed vegetables ingredients:
For the stuffed Veggies:
6-8 medium-sized vegetables (zucchini, bell peppers, eggplants, tomatoes, etc.)
1 cup Egyptian rice (short-grain rice)
1 onion, finely chopped
2-3 cloves of garlic, minced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
1/4 cup chopped fresh mint
1/4 cup chopped tomatoes
1/4 cup tomato sauce
1/4 cup lemon juice
1/4 cup olive oil
Salt and pepper to taste
1 ½ tablespoon Baraka Mahshi spices
For the cooking liquid:
1/4 cup lemon juice
1/4 cup olive oil
1 /4 cup pomegranate sauce (optional). Eastern Gate Family distinct their recipe with this incredible ingredient that will create a sweet-sour taste!
Directions to prepare the stuffed veggies:
1. Preparing the vegetables:
· Wash and dry the vegetables you desire. Cut off the tops and carefully hollow them out, removing the seeds and flesh while keeping the vegetable shells intact. You can use a spoon or a vegetable corer for this.
· Keep the hollowed-out parts aside; they will be used later in the stuffing.
2. Preparing the stuffing:
· Rinse the Egyptian rice under cold water until the water runs clear. Drain well.
· In a large mixing bowl, combine the rice, chopped onion, minced garlic, chopped fresh herbs (parsley, dill, mint), chopped tomatoes, tomato sauce, lemon juice, olive oil, salt, pepper and Mahshi spcies. Mix well to combine.
3. Stuffing the vegetables:
· Gently stuff each hollowed-out vegetable with the rice mixture. Do not overpack, as the rice will expand as it cooks.
· Place the stuffed vegetables in a large cooking pot, snugly packed together to prevent them from falling apart during cooking.
4. Preparing the cooking liquid:
· In a bowl, mix together vegetable broth, lemon juice, and olive oil.
· Pour the cooking liquid over the stuffed vegetables in the pot. The liquid should cover the vegetables by about an inch.
5. Cooking the Mahshi:
· Place a heatproof plate or lid on top of the stuffed vegetables to keep them from floating during cooking.
· Cover the pot and bring the liquid to a boil. Once boiling, reduce the heat to low and let the Mahshi simmer gently for about 45-60 minutes, or until the rice is cooked and the vegetables are tender.
6. Serving:
· Carefully remove the cooked Mahshi from the pot and arrange them on a serving platter.
· Serve the stuffed vegetables with some of the cooking liquid spooned over them. They can be served warm or at room temperature.
Enjoy your delicious Egyptian-style stuffed veggies with rice and vegetables!
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