Egyptian Mahshi is the main food that Egyptians prepare for parties and happy occasions, as well as an expression of hospitality for any visitor. The stuffed must be on the dining table.

Today I will share with you the way to make stuffed zucchini and eggplant, as well as tomatoes because they are all made in the same way, although tomatoes are not the most famous, many Egyptians love them very much.

The beauty of this recipe is that it is suitable for all types of stuffing, and also its method is very easy

So stay with me and I will make you make an authentic Egyptian stuffed zucchini and eggplant

You can find the cabbage Mahshi method here

INGREDIENTS

Half Kilo Eggplant small
Half Kilo zucchini
3 cups Egyptian rice (soaked in water for 30MIN)
2 onions
3 tablespoons pomegranate molasses
1 parsley fresh bundle
1 coriander fresh bundle
Half dill fresh bundle
Half cup concentrated tomato sauce
1 Teaspoon Spices (salt, black pepper, cumin, coriander, chili, dried mint)
Half teaspoon sugar
3 cloves garlic minced
half cup olive oil (or a mixture of oil and butter)
2 cups boiling water
2 vegetable broth cube
1 tablespoon pomegranate molasses
1 tablespoon hot sauce

INSTRUCTIONS

Take the zucchini and the eggplant and wash it well
Primary removal of seeds from inside zucchini using apple seed removal tools
Using the same method, remove the seeds from inside the Eggplant until you have completed all the quantity
To prepare the filling, prepare all the ingredients on the table as shown
Chop the parsley, dill and coriander
Chop the two onions
The next step is to put the rice in a deep dish, then add the oil, dill, coriander, parsley, onions, spices, oil, tomatoes pomegranate molasses and chopped garlic.
Mix the previous ingredients well, then add half a tablespoon of sugar – the goal here is to reduce any kind of bitterness – if the mixture is not red enough, add a little tomato paste
Now stuff the eggplant and zucchini – taking care not to fill the whole eggplant – leave a little space because the rice with leveling size will grow a little
Put the eggplant vertically and the zucchini horizontally, as shown, to ensure that the rice does not come out of them.
To prepare the stuffed broth, put a vegetable broth cube, add a spoonful of pomegranate molasses and a spoonful of hot sauce, then add two cups of boiling water.
Mix the ingredients well and then place them on the stuffed food so that its height does not exceed 2 cm inside the tray (the purpose of the broth is to make steam until the rice is level and gives a flavor to the stuffed food)
Cover the tray with paking paper, then with foil
Put the pot on a temperature of 230 for 10 minutes until it reaches a boil, then reduce the temperature very much and leave it for 25 minutes
After 15 minutes of settling on a quiet fire, you can open the tray to make sure that there is syrup, and if you need some syrup, you can add until the cooking is complete

NOTES

If you want to make the mahshi crespy , you can put it in the oven grill for 5 minutes on a low heat

Egyptian Eggplant & zucchini(Batinjan-Kousa) Mahshi Recipe

Editor

Egyptian Eggplant & zucchini(Batinjan-Kousa) Mahshi Recipe

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Prep Time 1

Cook Time 30

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 225 kcal

Equipment

cooking pot
Wooden spoon
Apple seed removal tools

Ingredients

Half Kilo Eggplant small
Half Kilo zucchini
3 cups Egyptian rice (soaked in water for 30MIN)
2 onions
3 tablespoons pomegranate molasses
1 parsley fresh bundle
1 coriander fresh bundle
Half dill fresh bundle
Half cup concentrated tomato sauce
1 Teaspoon Spices (salt, black pepper, cumin, coriander, chili, dried mint)
Half teaspoon sugar
3 cloves garlic minced
half cup olive oil (or a mixture of oil and butter)
2 cups boiling water
2 vegetable broth cube
1 tablespoon pomegranate molasses
1 tablespoon hot sauce

Instructions

Take the zucchini and the eggplant and wash it well
Primary removal of seeds from inside zucchini using apple seed removal tools
Using the same method, remove the seeds from inside the Eggplant until you have completed all the quantity
To prepare the filling, prepare all the ingredients on the table as shown
Chop the parsley, dill and coriander
Chop the two onions
The next step is to put the rice in a deep dish, then add the oil, dill, coriander, parsley, onions, spices, oil, tomatoes pomegranate molasses and chopped garlic.
Mix the previous ingredients well, then add half a tablespoon of sugar - the goal here is to reduce any kind of bitterness - if the mixture is not red enough, add a little tomato paste
Now stuff the eggplant and zucchini - taking care not to fill the whole eggplant - leave a little space because the rice with leveling size will grow a little
Put the eggplant vertically and the zucchini horizontally, as shown, to ensure that the rice does not come out of them.
To prepare the stuffed broth, put a vegetable broth cube, add a spoonful of pomegranate molasses and a spoonful of hot sauce, then add two cups of boiling water.
Mix the ingredients well and then place them on the stuffed food so that its height does not exceed 2 cm inside the tray (the purpose of the broth is to make steam until the rice is level and gives a flavor to the stuffed food)
Cover the tray with paking paper, then with foil
Put the pot on a temperature of 230 for 10 minutes until it reaches a boil, then reduce the temperature very much and leave it for 25 minutes
After 15 minutes of settling on a quiet fire, you can open the tray to make sure that there is syrup, and if you need some syrup, you can add until the cooking is complete