Photograph of the finished Mahshi Egyptian

Middle East · Rau củ nhồi cơm rau thơm nướng đứng

Mahshi Egyptian

2 hr 20 min Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Bell pepper Bell pepper 8
  • Photograph of Tomato Tomato 12
  • Photograph of Zucchini Zucchini 1.8 lb
  • Photograph of Basmati rice Basmati rice 1.2 lb
  • Photograph of Parsley Parsley 5.6 oz
  • Photograph of Fennel seeds Fennel seeds 2.8 oz
  • Photograph of Cumin seeds Cumin seeds 0.8 oz
  • Photograph of Onion Onion 2.8
  • Photograph of Olive oil Olive oil 1 cups
  • Photograph of Thick tomato passata Thick tomato passata 5.6 oz

Method

  1. 1 Hollow out the bell peppers, tomatoes, and zucchini, but keep the tomato pulp.
  2. 2 Mix the soaked rice with parsley, dill, cumin, onion, and chopped tomato pulp.
  3. 3 This version is characterized by its filling of only herbs and no meat.
  4. 4 Stuff the filling until it's about seven-tenths full, because the rice will expand; if you stuff it completely full, the dumpling will crack and the filling will spill out.
  5. 5 Arrange the fruits upright and tightly packed in the deep tray so they don't fall over during baking.
  6. 6 Pour tomato and cumin mixture over the tomato until it reaches one-third of the tomato's body, then bake at 180 degrees for 60 minutes.

With an appliance

  • Oven 2 hr 20 min

    Bake at 180 degrees for 60 minutes, covering with foil for the first 40 minutes, then uncovering to sear the top.

Start cooking