Mahshi (Egyptian Stuffed Vegetables)
Mahshi is a delicious Egyptian dish that involves stuffing various vegetables with a flavorful mixture of rice, herbs, and spices. It is a versatile and satisfying dish that can be customized to individual tastes. Mahshi is typically served as a main course and is enjoyed by families and friends during festive occasions or gatherings.
- Prep
- 31 min
- Cook
- 1 hr 12 min
- Total
- 1 hr 43 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Equipment
Knife for cutting and hollowing out vegetables
Equipment
Spoon for scooping out vegetable seeds and flesh
Equipment
Mixing bowl
Equipment
Baking dish or casserole dish
Equipment
Aluminum foil
Equipment
Oven
Procedure
Prepare the vegetables for stuffing by carefully cutting off the tops and scooping out the seeds and flesh, creating hollow shells. Set aside the scooped-out vegetable flesh for later use.
Procedure
In a mixing bowl, combine the medium-grain rice, tomato paste, olive oil, finely chopped parsley, finely chopped mint leaves, minced garlic, ground cumin, ground coriander, salt, and black pepper. Mix well until all the ingredients are thoroughly combined.
Procedure
Fill each hollowed vegetable with the rice and herb mixture, packing it firmly and leaving some space at the top for the rice to expand while cooking.
Procedure
Arrange the stuffed vegetables in a baking dish or casserole dish, placing them closely together to support each other.
Procedure
Use the reserved vegetable flesh to fill any empty spaces between the stuffed vegetables. This helps to prevent them from shifting during cooking.
Procedure
Pour enough water into the baking dish to partially cover the stuffed vegetables. This will help create a moist cooking environment.
Procedure
Cover the baking dish with aluminum foil, ensuring it is tightly sealed to retain moisture.
Procedure
Preheat the oven to 180°C (350°F) and bake the mahshi for about 60–75 minutes, or until the vegetables are tender and the rice filling is cooked through.
Procedure
Remove the foil and continue baking for an additional 10–15 minutes to allow the tops of the stuffed vegetables to slightly brown.
Procedure
Once cooked, remove the mahshi from the oven and let it cool slightly before serving.
Photo: Aseel zm · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 16 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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