What vegetables can you stuff for mahshi?

Traditional mahshi uses tomatoes, zucchini, and eggplant. All three are hollowed and stuffed with the rice filling, then simmered together in tomato sauce.

Can you make mahshi ahead of time?

Yes, mahshi can be assembled up to 24 hours ahead and refrigerated. Cook just before serving, or fully cook and reheat gently on the stovetop or in the oven at 350°F for 15–20 minutes.

Is mahshi naturally vegan?

This recipe is vegan as written, using only olive oil, rice, fresh herbs, and vegetables. Traditional versions may include meat; this is the plant-based Egyptian variation.

What type of rice should you use?

Short-grain rice is recommended because it holds together better when stuffed and cooked. Long-grain rice will break apart more easily during filling and simmering.

How do you know when mahshi is done cooking?

Mahshi is ready when the vegetables are tender (pierce with a fork), the rice is fully cooked, and the tomato sauce has reduced and darkened slightly—usually 45–60 minutes of simmering.

Vegan Egyptian Mahshi (Stuffed Vegetables)

Name: Vegan Egyptian Mahshi (Stuffed Vegetables)
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 3 Tablespoons olive oil.; 1 medium yellow onion (Chopped.); 2 Tablespoons tomato paste.; 1 can (16oz) tomato sauce.; 2 cups short grain rice (Note1.); 1 cup fresh parsley (chopped. Note2); 1/2 cup fresh cilantro (chopped. Note2); 1/3 cup fresh dill (chopped. Note2); 1 Tablespoon dry mint.; 1/2 teaspoon ground black pepper.; 1/2 teaspoon salt (or to taste.); 4 pounds Mexican squash.; 2.8 or almost 3 pounds Anaheim pepper.; 2.8 or almost 3 pounds white or Japanese eggplant.; 1/2 pound grape leaves.; 2 1/2 cup hot stock or water.; 1 bouillon cube.; 1 teaspoon tomato paste.

CookOSBeta

Vegan Egyptian Mahshi (Stuffed Vegetables) | CookOS

Ingredients

3 Tablespoons olive oil.
1 medium yellow onion (Chopped.)
2 Tablespoons tomato paste.
1 can (16oz) tomato sauce.
2 cups short grain rice (Note1.)
1 cup fresh parsley (chopped. Note2)
1/2 cup fresh cilantro (chopped. Note2)
1/3 cup fresh dill (chopped. Note2)
1 Tablespoon dry mint.
1/2 teaspoon ground black pepper.
1/2 teaspoon salt (or to taste.)
4 pounds Mexican squash.
2.8 or almost 3 pounds Anaheim pepper.
2.8 or almost 3 pounds white or Japanese eggplant.
1/2 pound grape leaves.
2 1/2 cup hot stock or water.
1 bouillon cube.
1 teaspoon tomato paste.

18 Ingredients

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Instructions

1
In a pot over medium heat, add oil and then sauté onions until translucent for about 2-3 minutes.
2
Add the tomato sauce and paste. Stir to dissolve tomato paste.
3
When it starts bubbling, add rice, spices and herbs cook for just two minutes.
4
Turn heat off and set aside to cool down.
5
Wash the veggies thoroughly and clean them well, Note4.
6
Core veggies and make sure not to tear the walls especially when making zucchini or eggplants. Note5
7
For Anaheim pepper, I usually like to cut it in half for easy stuffing and make sure to buy long straight ones.
8
Stuff each one with the rice mixture making sure not to reach the top, so basically you want to leave about 1/2 cm of the top of your vegetable.
9
Rice will expand after cooking and if you are overstuffing the veggies, rice will come off. Not that it will taste bad but the presentation will not be as fancy.
10
Arrange herbs stems, the inside of your veggies that you just took out, lemon slices, tomato slices or onion slices at the bottom of your cooking pot to prevent scorching.
11
Arrange the stuffed veggies in your pot.
12
Dissolve bouillon and tomato paste in the hot water.
13
Pour into the pot so that the cooking liquid is halfway through the veggies layers.
14
Place pot on medium high, bring to a boil then reduce heat and simmer for 40 minutes until veggies are cooked. Note6
15
Wait for it to cool down a bit and serve.