EGYPTIAN STUFFED VEGETABLES (MASHI)
You could use any veggies you like for this recipe. Instead of rice you can stuff it with cooked mince. Serve as a side dish. Prep and cooking time I am guessing. There would be some rice mixture left over, I normally add it in between the veggies and bake it.
Provided by lemoncurd
Categories Vegetable
Time 1h40m
Yield 1/2 kg, 4 serving(s)
Number Of Ingredients 17
Steps:
- Top and core insides of veggies.
- Wash rice and drain. Chop herbs very small; wash in a sieve and allow to drain.
- Chop tomato.
- Mix rice, herbs and tomato.
- Add spices to rice mixture.
- Fill veggies with the rice mixture 3/4 full (allow space for rice to expand).
- Heat chicken broth cube, ghee and mastikah until mastikah melts.
- Layer veggies in a flat pot or baking tin.
- Add chicken broth mixture to veggies and allow to come to the boil on the stove top.
- Bake covered at 180°C until veggies are tender. (we like our veggies very soft, I bake it for 1 hr 15 mins).
Nutrition Facts : Calories 571.7, Fat 31.7, SaturatedFat 5.8, Cholesterol 8.3, Sodium 283.9, Carbohydrate 66.2, Fiber 5.6, Sugar 8.6, Protein 8.7
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