How to Make Egyptian Stuffed Vegetables (Mahshi): A Delicious Guide

Mahshi (Egyptian stuffed vegetables) is a beloved dish in Egypt, featuring tender vegetables filled with a flavorful mixture of rice, herbs, and spices. This dish is comforting, aromatic, and perfect for family gatherings. Follow this step-by-step guide to make authentic Egyptian Mahshi at home!

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Ingredients

For the Vegetables (Choose Your Favorites):

• Zucchini (Kousa) – Hollowed out
• Bell Peppers – Tops removed, seeds taken out
• Eggplants (Batenjan) – Small and hollowed out
• Tomatoes – Scooped out, reserving the pulp
• Cabbage (Koronb) – Leaves separated and boiled
• Grape Leaves (Waraq Enab) – Rinsed and softened

For the Rice Filling:

• 2 cups short-grain rice (rinsed)
• 1 large onion, finely chopped
• 2 medium tomatoes, finely diced
• ½ cup fresh parsley, chopped
• ½ cup fresh dill, chopped
• ½ cup fresh cilantro, chopped
• 2 tablespoons tomato paste
• 2 tablespoons vegetable oil or ghee
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon (optional)
• ½ teaspoon paprika
• 1 teaspoon dried mint (for grape leaves)

For Cooking:

• 3 cups vegetable or chicken broth
• 2 tablespoons tomato paste
• 2 cloves garlic, minced
• 2 tablespoons butter or ghee

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Step-by-Step Instructions

1. Prepare the Vegetables:

1. Zucchini & Eggplant: Use a corer to carefully hollow them out without breaking the edges.
2. Bell Peppers: Cut off the tops and remove seeds.
3. Tomatoes: Slice off the tops, scoop out the insides, and reserve the pulp.
4. Cabbage Leaves: Boil for 2-3 minutes until soft, then cut into large squares.
5. Grape Leaves: Rinse thoroughly and blanch if needed.

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2. Prepare the Rice Filling:

1. In a large bowl, mix rinsed rice, chopped onion, tomatoes, parsley, dill, and cilantro.
2. Add tomato paste, oil, salt, pepper, cumin, cinnamon, and paprika.
3. Mix well to combine all ingredients.

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3. Stuff the Vegetables:

1. Zucchini, Eggplant & Peppers: Fill each vegetable ¾ full with rice (leave room for expansion).
2. Tomatoes: Fill lightly and place the top back on.
3. Cabbage Leaves: Place a small amount of filling in the center of each leaf, fold the sides, and roll tightly.
4. Grape Leaves: Place filling at the base, fold sides, and roll tightly.

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4. Assemble & Cook the Mahshi:

1. Layer the pot: Place a layer of tomato slices or potato slices at the bottom to prevent sticking.
2. Arrange the stuffed vegetables tightly in the pot.
3. In a bowl, mix broth, tomato paste, minced garlic, and butter. Pour over the mahshi until it reaches halfway up the vegetables.
4. Place a small plate on top to keep everything in place.
5. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 40-50 minutes.

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5. Serve & Enjoy!

• Carefully remove from the pot and serve hot.
• Enjoy with yogurt, salad, or a squeeze of lemon.
• Serve with grilled meat or chicken for a full meal.

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Tips for the Best Mahshi:

✅ Do not overfill—the rice expands while cooking.
✅ Cook on low heat for tender and flavorful vegetables.
✅ Use fresh herbs for authentic taste.
✅ For extra flavor, add a few cloves of garlic between the vegetables.

Now you can make authentic Egyptian Mahshi at home! Would you like a spicy or meat-filled variation? 😊🔥