Wasfetna

Mixed mahshi platter

Mixed vegetables stuffed with rice and chicken mince, simmered in seasoned broth.

Mixed mahshi platter — Chicken mince
Cooking time
2 hr 8 min
Hands-on time
1 hr 18 min
Free time
40 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

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.
  • Food thermometer

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 chicken, ghee, spices, salt, and chopped tomato pulp.

    8 min
    You’ll know it’s ready when

    The filling is homogeneous and slightly moist.

  3. Fill the hollowed vegetables only two-thirds full. Roll the grape leaves into thin, firmly closed rolls, leaving room for the rice to expand.

    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 thickest part reaches 74°C. Timing is a guide; continue cooking if needed. 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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