Mahshi is one of the main platters in Egyptian banquets specially in Ramadan when friends and family gather to have iftar at sundown. It is by far the most common dish in Egypt and the Middle East along with the Koshari . It is an inexpensive meal - if you did not serve meat with it- so it is eaten by the poor and the rich in Egypt.
Mahshi is basically veggies stuffed with rice mixture. It has been always a rocket science for me, specially the stuffed grape leaves and cabbage rolls , as they require some skills in rolling them. But once you get the hang of it, you will stuff almost any veggies you like just give it a try and you will see for your self ... It is an addicting process 🙂
Egyptian mahshi vs Levantine mahshi
What really signifies the mahshi rice mixture is the aroma of two or more of fresh cilantro, dill, and parsley. It depends on what you have handy, sometimes it is hard to find fresh vibrant dill so I only add cilantro and parsley. It is better to use them fresh and not dried.
Egyptian mahshi is a vegan one while in Lebanon they like adding ground beef like I've showed you in the stuffed onion recipe. I grew up to the vegan recipe and I liked it more, but sometimes I add the ground beef just for the fun of it.
How to make Mahshi
- In a pot over medium heat, add oil and sauté onions until translucent for about 2-3 minutes.
- Add the tomato sauce and paste. Stir to dissolve tomato paste.
- When it starts bubbling, add rice, spices, and herbs cook for just two minutes.
- Turn heat off and set aside to cool down.
- Wash the veggies thoroughly and clean them well. For Anaheim pepper, I usually like to cut it in half for easy stuffing and make sure to buy long straight ones.
- Core veggies and make sure not to tear the walls especially when making zucchini or eggplants.
- Stuff each one with the rice mixture making sure not to reach the top, leave about ½ cm of the top of your vegetable.
- Arrange herbs stems, the inside of your veggies that you just took out, lemon slices, tomato slices or onion slices at the bottom of your cooking pot to prevent scorching.
- Arrange the stuffed veggies in your pot.
- Dissolve bouillon and tomato paste in the hot water. Pour into the pot so that the cooking liquid is halfway through the veggies layers.
- Place pot on medium-high, bring to a boil then reduce heat and simmer for 40 minutes until veggies are cooked.
Mahshi Variations
Aside from using different veggies leafy greens can also be stuffed like kale, chard, and even lettuce. Egyptian mahshi is always cooked in broth but the Lebanese stuffed zucchini in yogurt is heavenly delicious and you should give it a try as well. You can cook mahshi in a slow cooker using the same method as this slow cooker stuffed onions. With mahshi the variations are endless.
If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.
Mahshi
Ingredients
For the rice mixture:
- 3 Tablespoons olive oil.
- 1 medium yellow onion Chopped.
- 2 Tablespoons tomato paste.
- 1 can (16oz) tomato sauce.
- 2 cups short grain rice Note1.
- 1 cup fresh parsley chopped. Note2
- ½ cup fresh cilantro chopped. Note2
- ⅓ cup fresh dill chopped. Note2
- 1 Tablespoon dry mint.
- ½ teaspoon ground black pepper.
- ½ teaspoon salt or to taste.
The above mixture is enough for one of the following: Note3
- 4 pounds Mexican squash.
- 2.8 or almost 3 pounds Anaheim pepper.
- 2.8 or almost 3 pounds white or Japanese eggplant.
- ½ pound grape leaves.
Cooking liquid:
- 2 ½ cup hot stock or water.
- 1 bouillon cube.
- 1 teaspoon tomato paste.
Instructions
Make the rice mixture:
- In a pot over medium heat, add oil and then sauté onions until translucent for about 2-3 minutes.
- Add the tomato sauce and paste. Stir to dissolve tomato paste.
- When it starts bubbling, add rice, spices and herbs cook for just two minutes.
- Turn heat off and set aside to cool down.
Prepare the veggies:
- Wash the veggies thoroughly and clean them well, Note4.
- Core veggies and make sure not to tear the walls especially when making zucchini or eggplants. Note5
- For Anaheim pepper, I usually like to cut it in half for easy stuffing and make sure to buy long straight ones.
Stuff the veggies:
- Stuff each one with the rice mixture making sure not to reach the top, so basically you want to leave about ½ cm of the top of your vegetable.
- Rice will expand after cooking and if you are overstuffing the veggies, rice will come off. Not that it will taste bad but the presentation will not be as fancy.
- Arrange herbs stems, the inside of your veggies that you just took out, lemon slices, tomato slices or onion slices at the bottom of your cooking pot to prevent scorching.
- Arrange the stuffed veggies in your pot.
Cook:
- Dissolve bouillon and tomato paste in the hot water.
- Pour into the pot so that the cooking liquid is halfway through the veggies layers.
- Place pot on medium high, bring to a boil then reduce heat and simmer for 40 minutes until veggies are cooked. Note6
- Wait for it to cool down a bit and serve.
Notes
Serve with:
Mahshi is great served with tzatziki sauce and tabbouleh. Nutritional values are calculated for the rice mixture only. Please check the nutrition disclaimer policy.Nutrition
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Ahmed
Great recipe! My sisters name is Amira and i tell the family I use Amiras recipe 😉
Amira
Thank you Ahmed, Ramadan Kareem.
Kristen
Is this supposed to have a lid on? Can it be made in oven?
Amira
Yes cover it and yes you can make it in the oven as well.
Randa Tadros
Can you provide the recipe with beef? I grew up eating mahshi with beef in it, never without and we are Egyptians.
Amira
Randa, I know of an Egyptian friend who told me the same too! seems that I was living my whole life among thrifty families and friends hehehe. Anyways you can use the same stuffing as in this stuffed onion recipe.
Toni Fisher
Hi Amira,
I just came across your site yesterday.
I made the Mahshi last night and absolutely loved it!
I wasn't sure whether to cover the dish while cooking so just used a Tajine I have and checked on it from time to time.
I really liked the extra flavour the lemon slices gave it too.
Your boys are so sweet - from their photo I can see that they are
so proud of you.
Greetings from Australia,
Toni
Anna Likousis
Amira I love all your recipes. You remind me of Egypt.
Amira
Thanks Anna for your sweet comment <3.
Michelle
Can you tell me about making it with yogurt instead of broth? Very interested in trying it that way!!
Amira
Here is the recipe with yogurt Michelle , I hope you will like it.
Raisa
Salaam Amira
I’m engaged to an Egyptian and he really wants this dish. Do you have a video tutorial making it? I’ve never ever made any Middle Eastern dish before I’m so worried I do it wrong!
Amira
Raisa, I do not have a video for this specific one but you can check the video of warak enab ( stuffed grape leaves). The method is the same.
Marie
Hello
Just made rolled Baklawa from your recipe very good and much easier.
Thought I had to double!!
Could you tell me how to make Molokia from dry leaves not frozen?
Thanks
Amira
Thanks Marie, happy you liked the baklav. Here is the link to the molokhia recipe, in the comments section there is a good discussion about this, but I haven't tried making it before. I hope this helps.
Fiona
A delicious and impressive dish. Full of flavour and the colours from the veggies make it all look so appetising We love the fresh flavours in your stuffing mix This recipe is a keeper
Please Amira do share your recipe for stuffed cabbage leaves. Can’t wait to make them.
Dara
Hello, like your stuffing mix. Looking for the famous stuffed cabbage recipe from Egypt please!
Amira
Dara, this has been on my to do list for ages :). Stay tuned.
Fiona.
Please, do post your recipe for stuffed cabbage Amira!
Amira
I will and I've been wanting to for a long time, I am just terrible at planning :).
Anna Likousis
Lovely recipe. Thank you.
Amira
Thank you Anna.
Hala A
Thank you for this great mahshi recipe. Do you have a different recipe for vegetarian mahshi kromb? 🙂
Amira
Unfortunately, I still did not do it. It has been on my to do list. Thank you Hala.
R g
I want to make the filling only, can you let me know how to change the amount of water needed?
Amira
I've not made it yet with measurements, when I have leftover rice mixture, I cook them somehow like risotto, by adding water little by little. My guess is, you cook like normal rice minus the amount of liquid you added. Keep in mind that when the rice has a good amount of tomato sauce it might scorch a bit.
Sofia
Finally I have learned to do Mahshi! Thank you sooo much Amira!
Amira
Sofia, thank you so much for the feedback and for rating the recipe. I am happy you liked it.
Susie Sheffield
My Mahshi turned out great, thank you so much.
Amira
That's amazing Susie, I am happy you liked it.
Yumna
Slmz Amira can i use basmati rice for the mahshi
Amira
Salam Yumna, it is traditionally made with Egyptian rice but you can still use Basmati. I've seen people here do that.
Sylviahafez
I made these the other day .they came out lovely the taste was grand .ive tried many mashi recipes before but yours is far the best .thank you amira
Amira
Sylvia, this is awesome 🙂 I am so glad that you've liked this recipe. Which kind of veggies that you/ your family liked the most?. Thanks for the feedback dear, you made my day.
Sylvia hafez
Hi amira i used pepper courgettes & tomatoes .but will now start to try other things .afraid vine is not one i like .but husband loves them so make him some .i also cooked some peppers and courgettes the other day in my slow cooker just to see the result came out beautiful lol .thanks again amira
Amira
Sylvia, it is amazing how our tastebuds differ 🙂 I seriously like that. Happy that the peppers and courgettes was good. Thank you dear for your feedback I appreciate it. I hope you'll try other recipes and tell me how it went.
Omar
Hello Amira,
Have you ever heard of anyone making mahshi with whole grain rice? Any ideas about how you might modify cooking time or do you think this is just a bad idea?
Thanks
Omar
Amira
Omar, thank you for asking this question.No this is not a bad idea at all. Personally, I haven't tried this before but my guess is that you will need to cook the brown rice until it is almost there (around 80% ) then stuff the veggies and let the rice finish cooking with the veggies. I hope this helps.
Stacey
I've been using your Mahshi recipe for a few years now and think I've got it down to a fine art. My Egyptian husband tells me it rivals his mothers which I'm sure you know is a huge compliment
Amira
Stacey, wow competing with my mother in law is something I do not even think of hehehehe. I'm so proud of you, this is a huge accomplishment. So glad that your husband loved the recipe. You got me so interested, I would love to see a photo of your creation. Which veggie is your favorite? My kids looove stuffed grape leaves and zucchini.
lariane
Recette svp gâteaux merci
Ali
Hi, I made this tonight, I was a little low on coriander, and didn't have any parsley (so I used a little bit of dry parsley), and I didn't have any dried mint, so I think this all lead to the rice being a little tasteless, I'll be sure to correct that next time.
I'm not sure that I got the measurement for the liquid to cook them in, is it supposed to cover the vegetables, or come up to half way?
I also used the flesh of the vegetables that I scooped out in order to make a stock, I mixed it with a cube of chicken stock and an onion, though in hindsight, this was a mistake, chicken stock alone would have been much tastier.
Amira
Hi Ali,
Mahshi is all about greens really. Dry leaves never give you the same taste or even close to fresh ones. I highly recommend not skipping them specially the fresh coriander- cilantro - it is essential. It would still be good without the green leaves but it would miss the real taste of mahshi. The liquid would be half way do not cover the vegetables with it. Thanks for sharing your experience with us, I hope next time it will be better.
Amina Magdy Hazzaa
I just add some cumin and coriander powder to the rice
Liz
Your stuffed peppers look divine...and a totally different spice combination than what I've used before. Sounds wonderful!
Amira
Thanks Liz for stopping by, may be you should try this recipe for a change and tell me what do you think? I would love to know your version too ... have you ever posted it?