Each country in the middle east claims that their mahshi is the best! As an Egyptian, I agree, they are ALL so good! The idea is the same but the trick is in the spices used. So I love the Turkish, Palestinian, the Lebanese, the Jordanian, the Libyan and all different forms and shapes of mahshi.

Maybe I should have started with this but mahshi in Arabic means stuffed. And it can not be more self explanatory than this.

For today we will focus on the stuffed grape leaves – Egyptian style 🙂

We stuff anything and I am not sure who came up with this idea, but it must have been an evil evil man or woman….who LOVES food!

Long story short, it is worth the effort!

Ingredients

• 1 can of Orlando grape leaves (best brand)
• 4 cups of calrose rice (short grain or also known as Egyptian rice)
• 4 cups of any stock
• 2 can tomato paste or 5 to 6 tbsp tomato paste
• 7 tomatoes
• 4 or 5 small onions
• 1 cup canola oil
• 4 tbsp olive oil
• 1 lime juice
• 1/2 tsp garlic paste
• 1 Jalapeno
• 1 pack of parsley
• 1 pack of cilantro
• 1 tsp cumin
• 1/2 tsp dried coriander
• 1 tsp dried mint
• 1 tsp all spices
• 1 tsp chicken bouillon
• 1 3/4 tbsp salt
• 1 tsp black pepper

Watch the video please to make sure it is all clear before starting

Start with washing the canned leaves in hot water with 1 tsp cumin – drain and set aside to dry

Prepare the stuffing:

• Add 1 cup of canola oil to large pan on medium heat
• Add the minced 4 onions – use the food processor
• Use the food processor to make tomato juice from tomatoes
• when yellowish, add the tomato mix
• Add 4 or 5 tbsp of tomato paste
• Mix and simmer on low heat for 30 mins – Cover the pot

Wash and drain 4 cups of calrose rice

Get the rice in large bowl, when onion and tomato mix cool off add the mix

Add the chopped parsley and cilantro

Add the garlic paste and all spices mentioned above and mix well

Stuffing and rolling:

• As shown in video, prepare the leaves flat in front of you
• Make sure vines or rough side of the leaf is facing up towards you
• Add 1 tsp of stuffing on each leaf
• shape it as a finger shape
• Fold left side
• Fold right side on top of left side
• From the top, roll and wrap in the leaf as you keep going

Please watch the video to make sure you got it right

Cooking the leaves:

• In a medium size pot, add 4 tbsp of olive oil, sliced tomatoes and onions
• Place the rolled leaves in circular layers
• Top with shredded tomatoes, 1 tbsp sliced butter and 1 jalapeno
• Optional: few garlic cloves
• The stock can be beef or chicken or keep it vegetarian: 4 cups but the trick is to make sure to add 1 tbsp on tomato paste and stir it so the stock is reddish
• Add the stock slowly from the side
• Add a plate as shown in video as optional for 15 mins
• Remove the plate and very very important to add a lime juice
• Cover and lower heat for 30 mins (not too low but closest to low)
• Try and make sure it is done

Drain the pot from juices

Flip and Enjoy!