Egyptian Stuffed Vegetables (Mashi)

Name: Egyptian Stuffed Vegetables (Mashi)
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 1 kg zucchini; 0.5 cup coriander leaves; 0.5 cup flat leaf parsley; 2 medium onions; 1 big hard tomatoes; 2 tbsp tomato paste; 1 tsp cracked black pepper; 0.25 tsp white pepper; salt; 0.75 tsp cumin; 0.25 tsp coriander powder; 0.75 tsp msg; 0.5 cup oil; 1.25 cup egyptian rice; 1 tbsp ghee; 8 piece gum arabic; 1 chicken bouillon cube

Oven-baked egyptian rice, zucchini and big tomatoes, warmed with cumin.

1 hr 40 min · Serves 4 · Medium

Method

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Time: Prep 40 min · Cook 60 min · 100 min total
Difficulty: medium

1
Top and core insides of veggies. Wash rice and drain. Chop herbs very small; wash in a sieve and allow to drain.
2
Chop tomato. Mix rice, herbs and tomato. Add spices to rice mixture. Fill veggies with the rice mixture 3/4 full (allow space for rice to expand).
3
Heat chicken broth cube, ghee and mastikah until mastikah melts. Layer veggies in a flat pot or baking tin.
4
Add chicken broth mixture to veggies and allow to come to the boil on the stove top. Bake covered at 180°C until veggies are tender.