Mahshi (Stuffed Vegetables)

Name: Mahshi (Stuffed Vegetables)
Total time: 1 h 30 min
Yield: 4
Cuisine: Egyptian
Ingredients: 1 kg total Small courgettes, peppers or vine leaves; 300 g Short-grain rice, rinsed; 1 Onion, finely chopped; 2 Tomato, grated; 1 large bunch total Flat-leaf parsley, dill and coriander, chopped; 500 ml Tomato passata or juice; 4 tbsp Olive oil; 2 tsp Salt; 1 tsp each Black pepper and ground cumin

Courgettes, peppers and vine leaves packed with herb-flecked rice and baked in tomato broth until the vegetables slump and the filling drinks everything up.

Fuente

Receta de Egyptian home kitchens · 🏺 Tradicional · Everyday Egyptian cooking — the fava beans, bread, greens and slow tomato pots that fill tables from Cairo apartments to Delta villages.

Egyptian · family table — An ownerless traditional dish, so no cook is credited. The cited article is the pan-regional dolma one — Egyptian mahshi is a member of that stuffed-vegetable family, and no separate article exists under 'Mahshi'. It backs the technique and the family, not Egyptian ownership of it, and this note says so. Quantities and method here are this book's own.

Background on Wikipedia ↗

Watch it being made · 3 videos

Muhammed the Egyptian Cook Pass The Sprouts KrisKitchen

⏱ 90 min🍽 4 porciones🔥 420 kcal🇪🇬 Egipto

HalalVeganoVegetarianoSin glutenSin lácteosSin frutos secos

Pasos

Hollow the courgettes and peppers, leaving walls about 5 mm thick. Keep the shells; discard the pulp or add it to the sauce.
Mix the raw rice with the onion, grated tomato, all the herbs, the olive oil and a firm hand of salt, pepper and cumin.
Fill each vegetable about two-thirds full and no more.
💡 Rice swells. Pack them tight and they split open in the pot — the classic first-time mahshi failure.
Stand or lay them snugly in a heavy pot, packing them so they hold each other upright.
Pour over the passata mixed with 250 ml water, season it, and lay a heatproof plate on top to weigh everything down.
Cover and cook on low for 45–55 minutes, until the rice is tender and almost all the liquid is gone. Rest 10 minutes before serving.

💡 Consejos

Add 200 g minced lamb or beef to the filling for the festive version; the vegetarian one above is the everyday one.
Line the pot bottom with tomato slices — cheap insurance against the layer touching the metal catching.
It is better the next day, and Egyptians often eat it cold from the fridge with bread.