Egyptian Stuffed Vegetables (Mashi) |
|
 |
Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 8 |
|
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. 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 tomato |
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 |
Directions:
1. Top and core insides of veggies.
2. Wash rice and drain. Chop herbs very small; wash in a sieve and allow to drain.
3. Chop tomato.
4. Mix rice, herbs and tomato.
5. Add spices to rice mixture.
6. Fill veggies with the rice mixture 3/4 full (allow space for rice to expand).
7. Heat chicken broth cube, ghee and mastikah until mastikah melts.
8. Layer veggies in a flat pot or baking tin.
9. Add chicken broth mixture to veggies and allow to come to the boil on the stove top.
10. Bake covered at 180°C until veggies are tender. (we like our veggies very soft, I bake it for 1 hr 15 mins).
|
|