Egyptian Stuffed Vegetables (Mashi) Recipe

Name: Egyptian Stuffed Vegetables (Mashi)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg zucchini (like zucchini, green peppers or capsicums, eggplant, potatoes and tomatoes) or 1 kg mixed vegetables (like zucchini, green peppers or capsicums, eggplant, potatoes and tomatoes); 1/2 cup coriander leaves (cilantro); 1/2 cup flat leaf parsley; 2 medium onions; 1 big hard tomatoes; 2 tablespoons tomato paste; 1 teaspoon cracked black pepper; 1/4 teaspoon white pepper; salt; 3/4 teaspoon cumin, crushed lightly; 1/4 teaspoon coriander powder; 3/4 teaspoon msg (optional); 1/2 cup oil; 1 1/4 cups egyptian rice or 1 1/4 cups any short-grain rice; 1 tablespoon ghee; 8 pieces gum arabic (mastikah); 1 chicken bouillon cube, dissolved

Servings: persons

1 kg zucchini (like zucchini, green peppers or capsicums, eggplant, potatoes and tomatoes) or 1 kg mixed vegetables (like zucchini, green peppers or capsicums, eggplant, potatoes and tomatoes)
1/2 cup coriander leaves (cilantro)
1/2 cup flat leaf parsley
2 medium onions
1 big hard tomatoes
2 tablespoons tomato paste
1 teaspoon cracked black pepper
1/4 teaspoon white pepper
salt
3/4 teaspoon cumin, crushed lightly
1/4 teaspoon coriander powder
3/4 teaspoon msg (optional)
1/2 cup oil
1 1/4 cups egyptian rice or 1 1/4 cups any short-grain rice
1 tablespoon ghee
8 pieces gum arabic (mastikah)
1 chicken bouillon cube, dissolved

1
Top and core insides of veggies.
2
Wash rice and drain. Chop herbs very small; wash in a sieve and allow to drain.
3
Chop tomato.
4
Mix rice, herbs and tomato.
5
Add spices to rice mixture.
6
Fill veggies with the rice mixture 3/4 full (allow space for rice to expand).
7
Heat chicken broth cube, ghee and mastikah until mastikah melts.
8
Layer veggies in a flat pot or baking tin.
9
Add chicken broth mixture to veggies and allow to come to the boil on the stove top.
10
Bake covered at 180u00b0C until veggies are tender. (we like our veggies very soft, I bake it for 1 hr 15 mins).

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 kg zucchini (like zucchini, green peppers or capsicums, eggplant, potatoes and tomatoes) or 1 kg mixed vegetables (like zucchini, green peppers or capsicums, eggplant, potatoes and tomatoes), 1/2 cup coriander leaves (cilantro), 1/2 cup flat leaf parsley, 2 medium onions, and more.

Yes, Egyptian Stuffed Vegetables (Mashi) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Egyptian Stuffed Vegetables (Mashi)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions