In Egyptian cuisine mahshy (rice stuffed vegetable) are very famous dish so we presenting today a nice twist on old dish ,it came to me with some leftover rice stuffing and it become this lovely light dish that I deliberate
make
make
2 c Egyptian rice
¾ c tomato sauces
1 Tbs tomato purée
½ c parsley finely chopped
½ c dill finely chopped
½ c fresh coriander finely chopped
3 Tbs oil
1 ts salt
1 ts black paper
½ ts cumin- dry coriander- cinnamon – allspice- sugar- red chili
1 ts dry peppermint
250 minced beef meet
2 medium onions finely chopped
2 garlic gloves- minced
2 Tbs butter
1 chicken broth cube or 1 ½ ts
2 c of chicken broth or water
1- sauté the onion until transpiring then add the garlic for 1 minute then put the tomato sauce and puree and the broth cube and add all the spices and let it to simmer for 15-20 mins
2- Wash the rice under running water then rinse it then take the sauce out of heat, add the rice the fresh herbs and mint and meet and mix it very well
3- in a clean pot melt the butter then add the rice mix then stir it for 4 mins then put the broth or water and bring it to boil then lower the heat and leave it to cook for about 10-15 mins and it ready to serve with some pickled hot paper and serve it with chicken keeve &enjoy
