Egyptian Mahshi Recipe
Mahshi is one of Egypt’s oldest and most significant dishes, with roots that trace back to ancient times. While variations of the dish are found throughout the Mediterranean and the Middle East, the Egyptian version is most commonly made with squash, eggplant, or zucchini.
Ingredients
- Eggplant – 2 large
- Zucchini – 2
- Bell peppers – 2
- Rice (cooked) – 1 cup
- Onion (finely chopped) – 1
- Tomato (diced) – 1
- Parsley (chopped) – 1/4 cup
- Dill (chopped) – 1/4 cup
- Garlic (minced) – 2 cloves
- Lemon juice – 2 tbsp
- Olive oil – 2 tbsp
- Salt and pepper – to taste
- Water or vegetable broth – for cooking
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the eggplant, zucchini, and bell peppers. Scoop out the flesh, leaving about a 1/4-inch thick shell.
- In a bowl, combine the cooked rice, chopped onion, diced tomato, chopped parsley, chopped dill, minced garlic, lemon juice, olive oil, salt, and pepper. Mix well.
- Stuff the vegetable shells with the rice mixture, packing it tightly.
- Place the stuffed vegetables in a baking dish. Add water or vegetable broth to the dish, enough to cover the bottom.
- Cover the dish with aluminum foil and bake in the preheated oven for 30-40 minutes, or until the vegetables are tender.
- Remove the foil and bake for an additional 10-15 minutes, or until the tops are golden brown.
- Serve the Mahshi hot, garnished with additional chopped herbs if desired.
Nutrition
Calories: 287kcalCarbohydrates: 53gProtein: 7gFat: 8gSaturated Fat: 1gSodium: 261mgFiber: 12gSugar: 16g
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