Wasfetna

Mixed mahshi platter

Courgettes, aubergines, peppers, tomatoes and vine leaves stuffed with rice and meat, cooked together in one pot.

Mixed mahshi platter
Cooking time
2 hr 8 min
Hands-on time
1 hr 18 min
Free time
40 min
Difficulty
Medium
Cuisine
Levantine
Calories
660
Contains
Dairy

The big pot of mahshi that brings the family together. Each vegetable is filled only two-thirds, because the rice doubles and splits them, the heavy ones go in the bottom with the light ones on top, and a heavy plate holds them down throughout cooking.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

5people

Amounts follow the number of people

For the vegetables

For the filling

For the broth

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Corer — Courgette, aubergine and tomato are hollowed with it without breaking the wall.
  • Wide pot — The heavy pieces in the base, the light ones above.
  • Heavy plate — Placed over everything to hold it steady while it cooks.
  • Wide serving tray — The pot is turned onto it after ten minutes of resting.

Method

  1. Hollow out the zucchini, eggplant, and tomatoes with a coring tool, remove the seeds from the peppers, and boil the grape leaves for two minutes.

    30 min
    You’ll know it’s ready when

    The inner wall is thin and even, with no holes.

    Tip: Too thick a wall won't cook, and too thin bursts — the width of a little finger is right.

  2. Mix the rice with the meat, ghee, spices, salt, and chopped tomato pulp.

    8 min
    You’ll know it’s ready when

    The filling is homogeneous and slightly moist.

  3. Stuff each vegetable only two-thirds full, and roll the grape leaves into thin, tight fingers.

    30 min
    You’ll know it’s ready when

    Nothing is filled to the brim.

    Tip: The rice doubles — stuffing them full splits the vegetables.

  4. Arrange the heavier items at the bottom of the pot and the lighter ones on top of them, and place a heavy plate to stabilize them.

    10 min
    You’ll know it’s ready when

    The stacking is tight and the pot is full with no gaps.

  5. Mix the paste with hot water and salt, pour it in until it is covered, cover and leave it on low heat.

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

    The rice in the slowest vegetable is soft.

  6. Add the lemon juice and leave the pot for ten minutes before turning it out onto a serving tray.

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

    The vegetables hold their shape and the broth is reduced and glossy.

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