Egyptian Stuffed Grape Leaves (Mahshy)

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Egyptian Stuffed Grape Leaves

 

(Mahshy)

 

Ingredients:

 

Grape leaves can

 

Salt

 

Black pepper

 

Cumin

 

Onion

 

Lemon juice

 

Rice (depends of how much grape leaves you got)

 

Olive oil

 

Dried mint

 

Green parsley

 

Green dill

 

Green coriander

 

Tomatoes or canned tomatoes with jalapeno

 

Vegetable bullion cubes

 

Sliced potatoes

 

 

 

_ Cut the onion to small pieces then fry it in a pan with little bet of

olive oil until it turns golden color then add the tomatoes, parsley, dill,

& coriander then stir very good.

 

_ Add the rice and stir good for 5 minutes then add the spices and the

chicken cube and stir good.

 

_ Put the grape leaves in boiled water and let it set for 3 minutes then

drain and let it cool.

 

_ Put the sliced potatoes in the bottom of deep pan then stuff the grape

leaves and make sure they are folded well so the rice does not come out and

put the stuffed ones side by side on top of the potatoes until the grape

leaves are finished.

 

_ Add vegetable broth to the pan until it covers the Mahshy (you can add

water too; it does not have to be all broth).

 

_ Put a plate on top of the Mahshy to hold it down so it does not come

undone and cover the pan with its lid. Put it on medium heat until the water

is almost gone then lower the heat (the same way you cook rice, try not to

burn it).

 

_ When it is almost done, pour the lemon juice on top and olive oil.

 

 

 

 

 

I find the best results come from using home made broth rather than bullion.

 

 

 

 

The potatoes at the bottom are mainly there to keep the grape leaves from

sticking to the bottom of the pan. The plus side is that you have another

side dish.

 

 

 

It usually cooks about an hour. The rice needs time to cook and get soft.

In traditional Mahshy, the rice would still be a little bit crunchy, but I

prefer mine to be soft.

 

 

 

Janice

 

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