Mahshi (Egyptian Stuffed Zucchini and Peppers)
Local name: محشي
In short: Zucchini and bell peppers stuffed with a fragrant herb and tomato rice, then simmered in a light tomato broth until tender and juicy. It takes about 1 h 55 min in total and makes 6 servings.
- Prep
- 1 h
- Cook
- 55 min
- Total
- 1 h 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 285 kcal
Mahshi means 'stuffed', and in Egyptian kitchens it is a sociable job: hollowing, filling and stacking vegetables into one big pot. This version uses a vegetarian filling of rice, dill, parsley, cilantro and tomato that swells as it cooks. Everything simmers together in a light tomato broth, so the vegetables come out tender, juicy and ready to share.
Instructions
- Trim the stem ends off the zucchini and hollow each one with a corer or a small spoon, leaving walls about 5 mm (1/4 in) thick. Slice the tops off the peppers, scoop out the seeds, and keep the tops.
- Mix the rice, onion, grated tomato, herbs, garlic, oil, tomato paste, spices and salt in a bowl. The filling should be loose and moist, because the rice will absorb liquid as it cooks.
- Fill each vegetable about three quarters full, leaving room for the rice to swell. Cover the peppers with their tops.
- Line a wide heavy pot with the sliced tomato to stop the vegetables from scorching. Pack the zucchini and peppers snugly on top, standing upright or lying on their sides.
- Whisk the tomato paste, hot water, oil, garlic, lemon juice and salt together and pour over the vegetables, until the liquid reaches two thirds of the way up. Set a heatproof plate on top to keep everything submerged.
- Bring to a boil, then cover and simmer on low for 45 to 50 minutes, until the rice is tender and a knife slides easily into the zucchini. Add a splash of hot water if the pot looks dry.
- Rest, covered, for 10 minutes. Serve warm with the broth spooned over.
Tips
- Do not overfill the vegetables. Rice swells to nearly double its size, and an overstuffed zucchini bursts and leaves loose rice in the broth.
- If the pot is not full, wedge halved onions or thick potato slices into the gaps so nothing tips over. Leftover filling can go into cabbage or vine leaves.
Questions and answers
Is this mahshi vegan?
Yes. The filling is just rice, herbs and tomato, with vegetable oil for richness, so it suits fasting days. It is a common choice during Coptic fasts.
Can I stuff other vegetables the same way?
Yes. Eggplant, tomatoes, onions, cabbage leaves and vine leaves all take this filling. Cook them in the same pot but check the softer ones, like tomatoes, after 30 minutes.
Can I freeze mahshi?
Yes, once it is cooked. Cool it completely, freeze it with some broth for up to 2 months, then thaw in the fridge overnight and reheat gently on the stove.
How long does it take to make Mahshi (Egyptian Stuffed Zucchini and Peppers)?
About 1 h 55 min in total: 1 h of preparation and 55 min of cooking.
How many calories are in Mahshi (Egyptian Stuffed Zucchini and Peppers)?
About 285 kcal per serving, with 5 g of protein, 40 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 285 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 40 g |
| Fat | 12 g |
| Fiber | 6 g |
| Sugar | 9 g |
| Sodium | 960 mg |
Estimated values, calculated from the ingredients.
