Wasfetna

Mahshi

Zucchini and eggplant filled with rice and chicken mince, simmered in tomato sauce.

Mahshi — Chicken mince
Cooking time
1 hr 36 min
Hands-on time
36 min
Free time
50 min
Difficulty
Medium
Cuisine
Levantine
Contains
Dairy

Before you start

  • For this versionCheck the filling in the center of the largest piece: at least 74°C, with completely tender rice. Changing the protein does not shorten the rice cooking time.

Ingredients

6people

Amounts follow the number of people

For the vegetables

For the filling

For the sauce

When increasing the portions, use a wider pot, and gradually add the liquid and spices according to taste.

Shopping list

Equipment

  • Corer — Without one it is very hard to hollow the courgettes without piercing them.
  • Wide pot — The stuffed vegetables are packed into it in tight circles.
  • Plate that fits inside the pot — Inverted over them to hold everything down while it cooks.
  • Food thermometer

Method

  1. Cut off the heads of the zucchini and eggplant and hollow them out using a corer with a thin, even wall.

    8 min
    You’ll know it’s ready when

    Each vegetable is hollowed out with no holes in the wall.

    Tip: Hold the vegetable in your palm and twist the corer in short circular turns — don't force it.

  2. Mix the rice, chicken, ghee, spices, salt and pepper for the filling.

    10 min
    You’ll know it’s ready when

    The filling is homogeneous and the spices are distributed throughout the mixture.

    Tip: Mix with your hand, not a spoon — thorough mixing distributes the fat and the spices.

  3. Fill each hollowed vegetable only two-thirds full without packing the rice filling tightly.

    10 min
    You’ll know it’s ready when

    Even, well-sealed pieces with no filling leaking out.

    Tip: The rice swells — stuffing it full bursts the vegetable or leaves the rice raw.

  4. Arrange the stuffed vegetables in the pot in tightly packed circles, and add the sauce (tomatoes, paste, water, garlic and salt) until it is almost completely covered.

    8 min
    You’ll know it’s ready when

    The sauce almost covers the stuffed vegetables and the rings sit tight together.

    Tip: Check the doneness cue before moving on to the next step, rather than relying on the time alone.

  5. Place an upside-down plate on top of the stuffed vegetables to stabilize them, and cook over low heat.

    50 minYou can walk away
    You’ll know it’s ready when

    The thickest part reaches 74°C. Timing is a guide; continue cooking if needed. The rice in the filling is fully cooked and the sauce has thickened — try one.

    Tip: After boiling, reduce the heat and monitor the liquid level to prevent it from drying out.

  6. Sprinkle with dried mint, and let it rest for ten minutes before serving.

    10 minYou can walk away
    You’ll know it’s ready when

    Ten minutes have passed and the mint is clearly fragrant.

    Tip: Don't cut the resting time short; it is part of getting the final texture right.

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