Egyptian Vegetarian Stuffed Vegetables Recipe AKA Mahashy
Vegetables:
8 grey squash
1 jar grape leaves
1 large head of cabbage
21 mini sized bell peppers
2 plum tomatoes, sliced
1 onion, sliced
garlic (optional)
water or stock
Stuffing:
4 cups egyptian rice
1/3 cup ghee or olive oil
3 cups yellow onion
2 cups parsley
2 cups cilantro
1 cup dill
2 cloves garlic
2 tomatoes
1/2 cup tomato paste
2 tbsp dried mint
2 maggi cubes
1/2 tbsp ground coriander
1/2 tbsp ground cumin
1/2 tbsp allspice
1/4 tbsp black pepper
pinch of ground cardamom
🍴core & boil head of cabbage in salt water until leaves are tender & pliable (time depends on size of cabbage). cut large leaves in 1/2-1/3 & remove stalk. set stalk aside.
boil brined grape leaves for 5 minutes & remove stems.
core grey squash & cut tops off mini bell peppers & remove seeds & pith. .
🍴finely chop onions, garlic, tomato & herb leaves. remove the stalks of the herbs & reserve to add at bottom & top of pan! sauté all vegetables & herbs in ghee until onions are translucent & herbs have released water. add in tomato paste, bouillon & all spices & sauté for 5 minutes. remove from heat & add in uncooked rice, stir well to combine. .
🍴stuff each vegetable with about 1 tsp of rice mixture (make sure you don’t overstuff because they’ll explode when cooking!) wrap tightly, secure edges & leave space on top of the squash/pepper so rice can expand .
📝if there is leftover rice, either cook it as a side dish or freeze it for later use! .
🍴line the bottom of the pot with cabbage stems & stalks of herbs. layer vegetables tightly & place sliced onion & tomato & garlic in between. i added squash first, followed by grape leaves & then cabbage (seam side down!). top with herbs & a heavy plate. fill with water/stock & cook on medium high until water comes to a boil. reduce to low heat & cook for an hour & half, until cabbage leaves are tender. .
🍴cook the peppers separately: add herbs to bottom of pot & enough water to halfway submerge peppers. top with more herbs & allow to come to a boil on medium-high heat. reduce to medium low heat & cook for 45 minutes, until tender!
Recipe and Photo Source: bookofdishes