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Recipes

Egyptian Stuffed Vegetables with Meat (Mahshi Masri)

Mahshi is a beloved dish in Egyptian cuisine, often gracing tables during celebrations like Eid and family gatherings on Fridays. Its preparation is a cherished communal activity, bringing generations together.

4 servings (default)Egypt

Ingredients

Servings
4
  • For the Stuffing
  • 2 cups Short-grain rice, rinsed and soaked 30 minutes
  • 300 g (10 oz) Ground beef or lamb
  • 1 whole Large onion, finely grated
  • 1 cup Fresh dill, chopped
  • 1 cup Fresh parsley, chopped
  • ½ cup Fresh mint, chopped
  • 2 tablespoons Tomato paste
  • 1 teaspoon Ground allspice
  • ½ teaspoon Ground cinnamon
  • ½ teaspoon Ground black pepper
  • 1 ½ teaspoons Salt
  • ¼ cup Vegetable oil
  • For the Vegetables
  • 6 whole Small zucchini, cored
  • 4 whole Small eggplant, cored
  • 4 whole Medium tomatoes, tops removed and hollowed
  • 4 whole Medium bell peppers, tops removed and seeded
  • 1 whole Head cabbage, leaves separated and blanched
  • 1 jar Jar grape leaves in brine, rinsed
  • For the Cooking Liquid
  • 4 cups Tomato juice
  • 2 cups Water
  • 2 tablespoons Tomato paste
  • 2 tablespoons Vegetable oil or beef fat
  • 2 cloves Garlic, crushed
  • 1 teaspoon Salt
  • ½ teaspoon Ground black pepper
  • 1 tablespoon Sugar

Method

  1. 1

    Prepare the Stuffing

    Drain the soaked rice well. In a large mixing bowl, combine the drained rice, ground beef or lamb, grated onion, chopped dill, parsley, and mint. Add the tomato paste, allspice, cinnamon, black pepper, salt, and vegetable oil. Mix everything thoroughly with your hands until the ingredients are evenly distributed and well combined.

  2. 2

    Prepare the Vegetables

    Core the zucchini and eggplant carefully. Hollow out the tomatoes and bell peppers, removing their tops and seeds. For the cabbage, separate the leaves and blanch them briefly in boiling water until pliable, then cool. Rinse the brined grape leaves thoroughly under cold water.

  3. 3

    Stuff the Vegetables

    Fill each prepared vegetable (zucchini, eggplant, tomatoes, peppers) about three-quarters full with the rice mixture, as the rice will expand significantly during cooking. For grape and cabbage leaves, place a single leaf flat, spoon about a tablespoon of filling near the base, fold in the sides, and then roll tightly from the bottom up to form a compact parcel.

  4. 4

    Arrange in the Pot

    In a large, heavy-bottomed pot, line the bottom with a few slices of tomato. If using beef fat for extra richness, you can also add some at this stage. Arrange the stuffed vegetables snugly in layers, starting with heavier items like cabbage rolls or eggplant at the bottom, and lighter ones like bell peppers or tomatoes on top, to ensure even cooking and prevent them from floating.

  5. 5

    Prepare the Cooking Liquid

    In a separate bowl, whisk together the tomato juice, water, tomato paste, vegetable oil (or beef fat), crushed garlic, salt, black pepper, and sugar until well combined. This flavorful liquid will infuse the mahshi as it cooks.

  6. 6

    Cook the Mahshi

    Carefully pour the prepared cooking liquid over the stuffed vegetables in the pot until they are just covered. Place a heat-proof plate directly on top of the vegetables to keep them submerged and prevent them from unraveling. Bring the liquid to a gentle boil over medium heat, then reduce the heat to very low. Cover the pot tightly and let it simmer for about 1 hour and 45 minutes to 2 hours, or until the vegetables are tender and the rice is perfectly cooked and has absorbed all the liquid.

  7. 7

    Serve

    Once cooked, carefully remove the plate and transfer the mahshi to a large serving platter. Spoon some of the flavorful cooking liquid over the top. Serve warm as a hearty main course, traditionally with cool yogurt or a simple salad. Enjoy the rich, comforting flavors!