Recipes from Around the World

Recipes from Around the World

Check out some delicious recipes that our YES students have encouraged us to try! This week we look at a recipe from YES Student,  Mariam. She shares a recipe for a dish from her home country, Egypt.

Mahshi is one of the main platters in Egyptian banquets, especially in Ramadan when friends and family gather to have iftar at sundown. It is by far the most common dish in Egypt and the Middle East along with the Koshari. It is an inexpensive meal. Mahshi is basically veggies stuffed with rice mixture. “It has been always been a rocket science for me, due to the stuffed grape leaves and cabbage rolls. They require some skills in rolling them. But once you get the hang of it, you will be able to stuff almost any veggies you like. Just give it a try and you will see for your self!”

“What really signifies the mahshi rice mixture is the aroma of the combination of cilantro, dill, and parsley. It depends of what you have on hand. This time I only added cilantro and parsley. You can add these fresh – highly preferable – or dried.”

So for the rice mixture we will need:

  • 1 large chopped yellow onion.
  • 2 cups of uncooked rice – traditionally, short grain  but you can use long as well.
  • 1/4 cup of oil – preferably olive.
  • 1 cup of each freshly chopped cilantro and parsley
  • 1/2 cup of freshly chopped dill.
  • 1 can 16oz. of tomato sauce.
  • 2Tbs of tomato paste- optional.
  • 1 Tbs of dried mint – optional.
  • In a sauce pan saute the onions in olive oil, then add the tomato sauce and paste, stir until the paste is completely dissolved. Then add salt, pepper and dried mint. Wait until the sauce is boiling then add the rice, lower the heat and let the mixture for 5 minutes. Then turn the heat off and add the dill, cilantro, and parsley – or any combination as I mentioned before. Stir the mixture all together and let it cool for 15 min.

  • “Basically, you can use any vegetables that can be stuffed and cooked. We usually use peppers, tomatoes, zucchini, Italian squash, eggplant, grape leaves, cabbage leaves…. and the list goes on. Be creative!”

“In the Middle East, we are used to stuffing bell peppers, but here in the U.S., bell peppers are much bigger than back home. Instead, I suggest buying mild Anaheim peppers. Cut them in half and stuff each side, as the Anaheim’s skin is much thinner than bell peppers”.

  • After stuffing your vegetables, you will need to make a bed for them in your pot, as we do not want them to burn while your rice is cooking. I use some cilantro or parsley leaves, but you can use tomato rings, onion rings, potato rings or whatever suits you.

  • Add two cups of stock, broth, or even water and put it on medium-high heat until the water is boiling. Reduce heat to medium-low and keep it that way for about 40 minutes or until you are sure it is done. You may want to check on it every now and then, to make sure that the water is still there to prevent burning.
  • Another option is to add browned minced meat to the rice mixture and then stuff the vegetables.
  • Let it cool down for 10 minutes before serving.

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