Recipe

Maashi Recipe

Add Step-by-Step Photos	Tippystclair / All my dishes 1 year, 7 months ago Maashi means "stuffed" in Arabic. You can stuff a variety of different vegetables. My personal favorites are cabbage and grape leaves. It's labor intensive, but sooooo good! Prep:75m Cook:30m Servings:6	Tippystclai
	really excellent egyptian food

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Ingredients

*Vegetables:

zuchinni, cabbage leaves, small (Japanese) eggplant, bell peppers, tomatoes or grape leaves

*Filling:

1 lb ground lamb or beef

4 Tbsp olive oil

2 cups white rice, uncooked

2 qts water

5 chicken stock cubes

6 cardamom pods, slightly crushed

1 tsp powdered cumin

1 Tbsp mixed dried herbs

2 cloves garlic, finely minced

2 Tbsp dill (fresh or dried)

2 Tbsp parsley (fresh or chopped)

1/2 small onion, minced

1 tomato, chopped

Directions

*Depending upon which vegetable you choose to stuff, use the following directions and quantities:

Tomatoes - 12 large- slice off top and hollow out

Bell peppers - 12 med to small - slice off top and hollow out

Zuchinni or eggplant - 24 very small - slice off the stem end and hollow out (you will need to go to a Middle Eastern shop and ask for a "mahwarra." It is the kitchen tool used for hollowing out marrow vegetables. If all else fails, do your best with an apple corer.)

Cabbage - minimum of 36 leaves, blanched

Grape leaves - 1 small jar or package

*Stock for cooking:

Put the water, stock cubes, cardamom, cumin, dried herbs, garlic, 1 Tbsp of the olive oil and onion In a large pot and bring to a boil to make the cooking stock.

Simmer for about 45 minutes.

Strain the stock, reserving the vegetables.

Discard the cardamom pods (count out 6 as you throw them away).

Rinse the rice until the water is clear, and then put it in a large mixing bowl.

Add the dill, parsley, chopped tomato and remaining olive oil.

Add the ground meat, 2 oz of the stock, and mix well (use your hands).

Stuff your chosen vegetable 3/4 full (excluding the cabbage and grape leaves). and stand them upright in a pot that will allow just the quantity of vegetables you have - pack them in so they won't fall over.

Cover with the stock to just barely above the tops of the vegetables.

Bring to a boil, then cover and reduce heat to a low simmer.

Cook until the rice has expanded and the vegetables are soft but firm.

*For cabbage and grape leaves:

Lay each leaf individually on your worktop.

Put about 1 tsp of meat and rice mixture in the center and fold the edges inward as you roll the leaf tightly.

Stack the rolled leaves in a pot suitably sized for the quantity you are making.

Pour the stock into the pot, just enough to barely cover the top of the vegetables.

Bring to a boil, then coverand simmer until leaves are tender but firm.

Serve with a cucumber/yogurt/garlic/mint sauce:

1 large pot of plain yogurt

Mix in:

1 small cucumber, finely diced

1 tsp fresh chopped mint leaves

1/2 tsp finely chopped garlic clove

*Some people like to top the vegetables with tomato puree while they are cooking. This will give you a nice tomato sauce to spoon over the vegetables when they are done.

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Comments

bluewaterandsand 1 year, 7 months ago said:
Wow, looks wonderful! You must be a great cook.

jenniferbyrdez 1 year, 7 months ago said:
Oh yeah.

jimrug1 1 year, 7 months ago said:
Hi Tippy, Excellent post! These are the same techniques we use but with a little more traditional Lebanese spicing. My uncle makes a great tool for hollowing out Koosa and Eggplant. The ones we buy at our local Ethnic shoppes don't seem to hold up to our abuse.. We have a running debate in our family about rolling grape leaves. Half roll open ends, Half closed ends...
Your stuffing sounds delicious... Thanks Jim

jimrug1 1 year, 7 months ago said:
Very cool photos by the way.. ;-)~

choclytcandy 11 months, 1 week ago said:
You have some awesome recipes and interesting tips on your page. thanks for sharing.

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