Tired of Boring Mahshi? Perfect Stuffing Recipe Right Here!
Don’t get me wrong; I love mahshi, or “stuffed” things (usually vegetables), of all shapes and sizes. Our family is from the city of Khalil, and trust me, Khalilis will stuff anything they can get their hands on. Khalilis have stuffed eggplants, turnips, tomatoes, bell peppers, zucchini, grape leaves, cabbage leaves, “tongue leaves” (I don’t know what they’re called in English), cucumbers, carrots, and even eggs. Yeah. So I’m programmed to love mahshi. And I do.
But sometimes, the stuffing just gets really boring.
Today I’d like to share a recipe for stuffing that is way better than any stuffing you’ve ever tasted. You can use it for stuffing pretty much anything. Once I post the recipe for the stuffing itself, I can then follow it with different kinds of mahshi variations, because each vegetable has its own particular method of preparation.
So here it is! And yes, I’m using American weight measurements today!
To 3 cups of washed, short-grain American or Egyptian rice, add:
1/2 cup of washed basmati rice
1/2 lb ground lamb or beef
1 large onion, grated
1/4 cup chopped parsley
1/4 cup vegetable oil
2 tbsp salt – or more, if you prefer
2 tbsp curry powder
2 tbsp allspice (or “mixed bharat” if available)
1.5 tbsp turmeric
1.5 tbsp ginger
1.5 tbsp black pepper
1 tbsp coriander
1 tbsp cumin
1 tbsp cardamom
2 teaspoons of cinnamon
Mix it all together! Done! This is your way better than anything you’ve ever tasted stuffing. Trust me.
By the way, you can always add more or less of any of the spices above, based on your personal preference.