Name: Mahshi (Egyptian Stuffed Vegetables)
Ingredients: assorted vegetables for stuffing, such as zucchini, eggplant, bell pepper, and tomato; 1 cup medium-grain rice; ½ cup tomato paste; ¼ cup olive oil; ¼ cup fresh parsley (finely chopped); ¼ cup fresh mint leaves (finely chopped); 2 cloves garlic (minced); 1 teaspoon ground cumin; 1 teaspoon ground coriander; salt (to taste); black pepper (to taste); water (as needed)

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.
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.
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.
Arrange the stuffed vegetables in a baking dish or casserole dish, placing them closely together to support each other.
Use the reserved vegetable flesh to fill any empty spaces between the stuffed vegetables. This helps to prevent them from shifting during cooking.
Pour enough water into the baking dish to partially cover the stuffed vegetables. This will help create a moist cooking environment.
Cover the baking dish with aluminum foil, ensuring it is tightly sealed to retain moisture.
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.
Remove the foil and continue baking for an additional 10–15 minutes to allow the tops of the stuffed vegetables to slightly brown.
Once cooked, remove the mahshi from the oven and let it cool slightly before serving.

Mahshi (Egyptian Stuffed Vegetables)

Ngā Kai

Tikanga

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