Ingredients with Measurements:
- 1 cup of rice
- 1/2 cup of chopped parsley
- 1/2 cup of chopped mint
- 1/2 cup of chopped dill
- 1/2 cup of chopped green onions
- 1/2 cup of chopped tomatoes
- 1/2 cup of chopped onions
- 1/4 cup of lemon juice
- 1/4 cup of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of allspice
- 1/2 teaspoon of cumin
- 1/2 teaspoon of coriander
- 1/2 teaspoon of paprika
- 6-8 medium-sized zucchinis or bell peppers
Special equipment needed:
- A large pot
- A sharp knife
- A spoon
- A baking dish
Step-by-step instructions:
1. Rinse the rice and soak it in water for 30 minutes.
2. In a large bowl, mix together the parsley, mint, dill, green onions, tomatoes, onions, lemon juice, olive oil, salt, black pepper, cinnamon, allspice, cumin, and coriander.
3. Drain the rice and add it to the bowl. Mix well.
4. Preheat the oven to 375°F.
5. Cut off the tops of the zucchinis or bell peppers and remove the seeds.
6. Stuff the zucchinis or bell peppers with the rice mixture, leaving about 1/2 inch of space at the top.
7. Place the stuffed zucchinis or bell peppers in a baking dish.
8. Sprinkle paprika on top of the stuffed vegetables.
9. Add 1 cup of water to the baking dish.
10. Cover the baking dish with foil and bake for 45-50 minutes, or until the zucchinis or bell peppers are tender and the rice is cooked.
11. Remove the foil and bake for an additional 10-15 minutes, or until the tops are golden brown.
12. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
5. Temperature:
375°F
Serving size:
4-6 people
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 35g
Protein: 5g
Sodium: 400mg
Fiber: 5g
Substitutions for ingredients:
- You can use brown rice instead of white rice.
- You can use different herbs or spices according to your taste.
- You can use different vegetables, such as eggplants or tomatoes.
Variations:
- You can add ground beef or lamb to the rice mixture.
- You can add pine nuts or raisins to the rice mixture.
- You can top the stuffed vegetables with cheese before baking.
Tips and tricks:
- Make sure to leave enough space at the top of the stuffed vegetables for the rice to expand while cooking.
- You can use a spoon to help pack the rice mixture into the vegetables.
- If the rice is not fully cooked after the initial baking time, cover the dish with foil and bake for an additional 10-15 minutes.
Storage instructions:
You can store leftover Mahshi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat Mahshi, place it in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
You can serve Mahshi on a platter with a sprinkle of chopped parsley or mint on top.
Garnishes:
Chopped parsley or mint
Pairings:
Mahshi pairs well with a side salad or a yogurt dip.
Suggested side dishes:
- Fattoush salad
- Tabbouleh salad
- Hummus and pita bread
Troubleshooting advice:
- If the rice is too dry, add a little more water to the baking dish before baking.
- If the rice is too wet, reduce the amount of water in the rice mixture.
Food safety advice:
Make sure to wash the vegetables and herbs thoroughly before using them.
Food history:
Mahshi is a traditional Middle Eastern dish that is popular in many countries, including Lebanon, Syria, and Egypt.
Flavor profiles:
Mahshi has a savory and slightly spicy flavor, with hints of cinnamon, allspice, and cumin.
Serving suggestions:
Serve Mahshi as a main dish for lunch or dinner.
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Region: Egyptian