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 1/2 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
- 1/2 cup fresh cilantro chopped. Note2
- 1/3 cup fresh dill chopped. Note2
- 1 Tablespoon dry mint.
- 1/2 teaspoon ground black pepper.
- 1/2 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.
- 1/2 pound grape leaves.
Cooking liquid:
- 2 1/2 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 1/2 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.
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.