Egyptian Stuffed Vegetables Mashi Food

EGYPTIAN STUFFED VEGETABLES (MASHI)

Egyptian Stuffed Vegetables (Mashi) image

You could use any veggies you like for this recipe. Instead of rice you can stuff it with cooked mince. Serve as a side dish. Prep and cooking time I am guessing. There would be some rice mixture left over, I normally add it in between the veggies and bake it.

Provided by lemoncurd

Categories Vegetable

Time 1h40m

Yield 1/2 kg, 4 serving(s)

Number Of Ingredients 17

Ingredients

1 kg zucchini (like zucchini, green peppers or capsicums, eggplant, potatoes and tomatoes) or 1 kg mixed vegetables (like zucchini, green peppers or capsicums, eggplant, potatoes and tomatoes)
1/2 cup coriander leaves (cilantro)
1/2 cup flat leaf parsley
2 medium onions
1 big hard tomatoes
2 tablespoons tomato paste
1 teaspoon cracked black pepper
1/4 teaspoon white pepper
salt
3/4 teaspoon cumin, crushed lightly
1/4 teaspoon coriander powder
3/4 teaspoon msg (optional)
1/2 cup oil
1 1/4 cups egyptian rice or 1 1/4 cups any short-grain rice
1 tablespoon ghee
8 pieces gum arabic (mastikah)
1 chicken bouillon cube, dissolved

Steps:

Top and core insides of veggies.
Wash rice and drain. Chop herbs very small; wash in a sieve and allow to drain.
Chop tomato.
Mix rice, herbs and tomato.
Add spices to rice mixture.
Fill veggies with the rice mixture 3/4 full (allow space for rice to expand).
Heat chicken broth cube, ghee and mastikah until mastikah melts.
Layer veggies in a flat pot or baking tin.
Add chicken broth mixture to veggies and allow to come to the boil on the stove top.
Bake covered at 180°C until veggies are tender. (we like our veggies very soft, I bake it for 1 hr 15 mins).

Nutrition Facts : Calories 571.7, Fat 31.7, SaturatedFat 5.8, Cholesterol 8.3, Sodium 283.9, Carbohydrate 66.2, Fiber 5.6, Sugar 8.6, Protein 8.7

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