Mahshi (Stuffed Zucchini & Bell Peppers)
The Quirky Foodster Team
Ingredients
- Medium zucchini, cored for stuffing — 6
- Bell peppers, tops cut off and cored — 4
- Ground beef (for the filling) — 300 g (10.5 oz)
- Short-grain rice, rinsed — 150 g (3/4 cup)
- Small onion, finely chopped — 1
- Chopped parsley — 2 tbsp (8 g)
- Ground cumin — 1 tsp (5 ml)
- Ground cinnamon — 1/2 tsp (2.5 ml)
- Salt — 1 tsp (5 ml)
- Black pepper — 1/2 tsp (2.5 ml)
- Tomato passata or blended tomatoes (for the sauce) — 500 ml (2 cups)
- Water or stock — 500 ml (2 cups)
- Garlic cloves, minced — 2
- Vegetable oil — 1 tbsp (15 ml)
- Salt and pepper, — to taste
Method
- In a bowl, combine the ground beef, rice, onion, parsley, cumin, cinnamon, salt and pepper, mixing well.
- Loosely fill the cored zucchini and bell peppers with the meat and rice mixture, leaving a little room at the top for the rice to expand.
- Heat the oil in a large wide pot over medium heat and briefly sauté the garlic for 1 minute.
- Add the tomato passata, water or stock, salt and pepper, and bring to a gentle simmer.
- Arrange the stuffed vegetables snugly in the pot, standing upright where possible.
- Cover and simmer gently for 35-40 minutes, until the vegetables are tender and the rice inside is fully cooked, checking occasionally and adding a little water if the sauce reduces too much.
- Serve hot, spooning extra sauce over the vegetables.
Introduction: Mahshi is a labour of love reserved for special occasions, when hollowed vegetables are packed with a fragrant spiced meat and rice filling and slow-cooked in a rich tomato sauce until tender.
Cultural Background: Mahshi is a labour of love reserved for special occasions, when hollowed vegetables are packed with a fragrant spiced meat and rice filling and slow-cooked in a rich tomato sauce until tender. The dish's presentation – vegetables arranged neatly and served whole – makes it a natural centrepiece for a celebratory family table.
Tips: Fill the vegetables loosely rather than tightly packed, since the rice expands as it cooks. Arrange the zucchini and peppers snugly together in the pot so they support each other and don't tip over while cooking.
Variations: Use ground lamb in place of beef for a richer flavour, traditional at bigger celebrations. Add a handful of raisins or pine nuts to the filling for a slightly sweeter, festive touch. Replace the meat with extra rice, mushrooms and pine nuts for an authentic vegetarian filling.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently in a covered pot over low heat with a splash of water or extra sauce, until warmed through.
Nutrition: Approx. 260 kcal, 15 g protein, 10 g fat, 26 g carbohydrate, 3 g fibre per serving.
FAQs:
Q: Can mahshi be made vegetarian?
A: Yes – replace the meat with extra rice, chopped mushrooms and pine nuts for an authentic-style meat-free filling.
Q: Why is my rice undercooked inside the vegetables?
A: This usually means the vegetables need a little longer over gentler heat, or a splash more liquid in the pot to keep steam circulating.
- Medium zucchini, cored for stuffing — 6
- Bell peppers, tops cut off and cored — 4
- Ground beef (for the filling) — 300 g (10.5 oz)
- Short-grain rice, rinsed — 150 g (3/4 cup)
- Small onion, finely chopped — 1
- Chopped parsley — 2 tbsp (8 g)
- Ground cumin — 1 tsp (5 ml)
- Ground cinnamon — 1/2 tsp (2.5 ml)
- Salt — 1 tsp (5 ml)
- Black pepper — 1/2 tsp (2.5 ml)
- Tomato passata or blended tomatoes (for the sauce) — 500 ml (2 cups)
- Water or stock — 500 ml (2 cups)
- Garlic cloves, minced — 2
- Vegetable oil — 1 tbsp (15 ml)
- Salt and pepper, — to taste
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