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Home » recipe

Rice stuffed veggies Aka Mahshi

Published: Mar 16, 2013 · Modified: Jun 23, 2020 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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Mahshi is a family of stuffed veggies that is very popular throughout the Mediterranean region. Name and stuffing varies from country to another. Here I am showing you how to make the vegan Egyptian mahshi.
Total time 1 hour 10 minutes
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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 🙂

mahshi pepper stuffed with rice and put on a white plate

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

mahshi rice step by step
  • 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.
how to make mahshi step by step
  • 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 pepper and tomato on a white plate

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.

A serving plate with stuffed zucchini and bell peppers with tomato sauce.

Mahshi

Mahshi is a family of stuffed veggies that is very popular throughout the Mediterranean region. Name and stuffing varies from country to another. Here I am showing you how to make the vegan Egyptian mahshi.
4.91 from 22 votes
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Course: Main Course
Cuisine: Mediterranean, Middle Eastern
Diet: Halal, Vegan
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 339.4kcal
Author: Amira

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

Note1: Traditionally short grain rice is used. I usually use Calrose rice, other times I use Jasmine. I’ve also seen my friends use Basmati rice.
Note2: Keep the stems of the fresh herbs, we’ll use them to cover the bottom of the pot to prevent scorching and for flavor.
Note3: Please note that this is a rough estimate but it is almost exact according to my experience. Sizes of vegetables do vary greatly but if you end up with more rice mixture you can place them in a ziplock bag and freeze to add on and use in your next mahshi recipe. Or you can cook them in a small pot with some chopped bell peppers, they end up a little bit sticky and so delicious.
Note4: If you are making grape leaves please refer to the recipe here for how to prepare them.
Note5: do not discard the inside of the veggies that you just took out, I like covering the bottom of my pot with them too. I like eating them as well when the cooking is done especially the zucchini.
Note6: Some veggies take less time than others so it depends on what veggies you are cooking. Start checking at a 25-30 minutes mark.

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

Calories: 339.4kcal | Carbohydrates: 59.4g | Protein: 8.1g | Fat: 8.1g | Saturated Fat: 1.2g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 5.5g | Cholesterol: 2.4mg | Sodium: 626.2mg | Potassium: 520.6mg | Fiber: 2.4g | Sugar: 5.9g
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This recipe originally published March 2013. Updated for some housekeeping things on June 2020.

Time to show you off!!

  • A close up of stuffed vegetables in a pan, made by a fan
  • A close up of stuffed vegetables in a pan, made by a fan
  • A close up of stuffed vegetables in a pan, made by a fan

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I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

Reader Interactions

Comments

  1. Ahmed

    March 25, 2023 at 6:57 pm

    5 stars
    Great recipe! My sisters name is Amira and i tell the family I use Amiras recipe 😉

    Reply
    • Amira

      March 27, 2023 at 5:30 pm

      Thank you Ahmed, Ramadan Kareem.

      Reply
  2. Kristen

    March 04, 2023 at 8:57 pm

    Is this supposed to have a lid on? Can it be made in oven?

    Reply
    • Amira

      April 03, 2023 at 12:34 am

      Yes cover it and yes you can make it in the oven as well.

      Reply
  3. Randa Tadros

    February 09, 2022 at 9:40 am

    Can you provide the recipe with beef? I grew up eating mahshi with beef in it, never without and we are Egyptians.

    Reply
    • Amira

      February 14, 2022 at 9:55 am

      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.

      Reply
  4. Toni Fisher

    February 07, 2022 at 11:12 pm

    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

    Reply
  5. Anna Likousis

    September 23, 2021 at 10:02 pm

    5 stars
    Amira I love all your recipes. You remind me of Egypt.

    Reply
    • Amira

      September 24, 2021 at 8:56 am

      Thanks Anna for your sweet comment <3.

      Reply
    • Michelle

      December 28, 2021 at 10:51 am

      Can you tell me about making it with yogurt instead of broth? Very interested in trying it that way!!

      Reply
      • Amira

        January 05, 2022 at 3:46 pm

        Here is the recipe with yogurt Michelle , I hope you will like it.

        Reply
        • Raisa

          April 11, 2022 at 4:26 pm

          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!

          Reply
          • Amira

            April 14, 2022 at 5:32 am

            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.

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