It is a typical dish of Egyptian tradition but you can find it even in other cultures. It is our favourite example of Mediterranean cuisine. Its name means “stuffing, full” just like our shop, full of proposals and enogastronomic delicacies that we try to describe to our customer, in the most fascinating way possible.
This recipe is different from one country to another, but some ingredients are common in its origin countries:
• dill
• parsley
• coriander
These are the three constant of Mashi, which you can prepare with any vegetable: aubergine, peppers, zucchini, potatoes, cabbage or kale.
Another essential element of the recipe is the Egyptian short-grain rice: it is plenty of starch, that thicks the dish with all the other ingredients. This version is a little bit more difficult to prepare because of the leaves. We suggest buying packaged grape leaves. We urge you to try this tasty experience.
FYI. The quantity you will find are approximate since it is a family recipe. Still, we wanted to share with you. Do not worry, let’s cook together and taste this traditional Egyptian dish.
INGREDIENTI
- INGREDIENTS
• 1 kg Egyptian short-grain rice;
• 2 grated onions;
• ½ onion;
• ½ cup of fresh tomato juice;
• 4 sp of tomato sauce;
• a handful of parsley (finely chopped) ;
• a handful of dill (finely chopped);
• a handful of coriander (finely chopped);
• Mixed spices (cinnamon, nutmeg cloves)
)
PROCEDIMENTO
- PROCEDURES
1. Full the vegetables half their capacity (rice will grow and could leak out if vegetables are too full);
2. Put the vegetables in the pan: prepare a bed of onions to avoid the veggies to stick to the pot;
3. Put the stuffing upwards (we suggest not to empty too much);
4. Place the leaves close to one another horizontally, they have to be sticked;
5. Add the water, the vegetable stock, the tomato sauce, salt, pepper and a punch of cumin(The broth must cover a fourth of the saucepan, but not all the vegetable);
6. Simmer over a low heat for about 45 minutes, until the rice is cooked and the broth is dense (if you use leaves, you can add some lemon juice to flavour);HOW TO SERVE AND STORE
You can serve it both warm and cool or store in the fridge for a week. You can instead prepare and keep the leaves in the refrigerator for about 2 months.
Bil hana we chifa (buon appetito)