Mahshi (Egyptian Stuffed Vegetables)
Photo: Aseel zm, CC BY-SA 4.0
Mahshi is an Egyptian dish of vegetables hollowed out and packed with herbed tomato rice, then baked until tender. The filling is raw rice mixed with parsley, mint, garlic, cumin and coriander, so it cooks in the vegetables' own juices and picks up their flavor. Using a mix such as zucchini, eggplant, pepper and tomato gives you different textures in one dish. It suits a family meal or a gathering, and it needs little attention once it is in the oven.
Instructions
Cut the tops off the vegetables and scoop out the seeds and flesh to leave hollow shells. Keep the scooped flesh, since you will use it later.
In a large bowl, mix the rice, tomato paste, olive oil, parsley, mint, garlic, cumin, coriander, salt and pepper until the filling is evenly combined.
Spoon the filling into each shell and press it in firmly. Stop short of the rim so the rice has room to swell as it cooks.
Set the stuffed vegetables snugly side by side in a baking or casserole dish so they hold each other upright. Tuck the reserved flesh into any gaps to stop them shifting.
Pour in enough water to come partway up the vegetables, then cover the dish tightly with aluminum foil to keep the steam in.
Bake in an oven preheated to 180°C (350°F) for about 60 to 75 minutes. The mahshi is ready when the vegetables are tender and the rice is cooked through.
Take off the foil and bake another 10 to 15 minutes, until the tops brown lightly. Let the dish cool a little before serving.
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