EGYPTIAN STUFFED VEGETABLES (MASHI)

Egyptian Stuffed Vegetables (Mashi) image

Provided by lemoncurd

Time 1h40m

Yield 1/2 kg, 4 serving(s)

Number Of Ingredients 17

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

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).