🫑 Egyptian Mixed Mahshi
Egyptian mixed mahshi is a platter of bell peppers, zucchini, eggplant and cabbage leaves stuffed with rice seasoned with dill, tomato and herbs, then simmered in a tomato broth. The vegetables turn soft and the rice absorbs the herby, tangy liquid. It is a family-style dish served warm, often as a centrepiece of Friday lunch.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 3 bell peppers
- 3 small zucchini
- 3 small eggplants
- ½ head cabbage, leaves separated
- 300 g short-grain rice, rinsed
- 1 bunch dill, chopped
- 400 g tomatoes, grated
- 1 onion, grated
- 2 tbsp oil
- Salt and black pepper
Method
- Blanch the cabbage leaves until pliable; hollow out the peppers, zucchini and eggplants.
- Mix the rice with dill, onion, half the tomato, oil, salt and pepper.
- Fill the vegetables loosely and roll the cabbage leaves around spoonfuls of filling.
- Pack tightly into a pot, add the remaining tomato and water to almost cover.
- Simmer covered for 45–60 minutes until the rice is tender.
How to make it lighter
- Fill the vegetables loosely: more vegetable and less rice per bite.
- Use 1 tbsp oil in the filling; 1 tbsp oil ≈ 120 kcal.
- Serve with a cucumber and tomato salad on the side.
History
Stuffed vegetables are common across the former Ottoman lands, and mahshi is one of the best-loved home dishes in Egypt today, made in large batches for family meals and holidays.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →