Mahshi Filling Mixture
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1 kg Egyptian rice, washed and well drained
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2 bunches each of dill, coriander, and parsley, finely chopped
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1 kg blended tomatoes
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2 tablespoons tomato paste
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3 large onions, finely chopped
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1/2 cup oil
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1 tablespoon traditional ghee
AMS Mahshi Spices:
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1 tablespoon salt
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1 teaspoon each of:
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Black pepper
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Cumin
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Ground coriander
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Paprika
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Chili powder
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1 teaspoon dried mint, crushed (the secret ingredient)
Preparation Method
Preparing the Sauce Base:
In a large pot, heat the oil and ghee. Sauté the onions until softened and lightly golden, without browning. Add the tomato paste and blended tomatoes, then cook over low heat until the sauce thickens and the oil rises to the surface.
Seasoning:
Add the salt, spices, and dried mint to the sauce and stir well.
Preparing the Filling:
Remove the pot from the heat. Add the washed rice and mix it with the sauce. Then add the chopped herbs. Adding the herbs at the end helps preserve their bright color and strong flavor.
Stuffing the Vegetables
For zucchini and eggplant:
Fill each piece, leaving about 2 cm at the top because the rice expands during cooking.
For cabbage leaves and grape leaves:
Roll tightly and arrange neatly in the pot.
Cooking:
Pour over boiling, well-seasoned meat or chicken broth.
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For zucchini and eggplant: the broth should come halfway up the vegetables.
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For cabbage rolls and grape leaves: the broth should barely cover the first layer.
Bring the pot to a boil over high heat until most of the broth is absorbed. Then reduce the heat to very low and cook until fully done, about 45 minutes.