FALSE MAHSHI: LAYERED SWISS CHARD, BEETS, RICE AND BEEF
This is an Iraqi dish for Rosh Hashana, the Jewish New Year, with bitter Swiss chard, sweet beets and beef in a sweet and sour sauce. In Amara, a city near Basra in southern Iraq, the dish is called "mahshi" or "stuffed" in Arabic. It is traditionally made by stuffing Swiss chard leaves with beets, onions and sometimes meat. This version is called false mahshi, as the dish is made in layers.
Provided by Joan Nathan
Categories dinner, one pot, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Place rice in a mixing bowl and cover with water. Stir, drain off cloudy water, and repeat until water runs clear. Cover rice with fresh water and let soak for about 1 hour.
- Season beef with salt and pepper to taste. Place Dutch oven over medium heat and add 1 tablespoon of oil. When oil is shimmering, add beef and sauté until well-browned on all sides, about 5 minutes. Remove beef and set aside. Return pan to low heat and add 2 more tablespoons of oil. Add onions and sauté until transparent, about 5 minutes. Add diced beets and sauté for another 5 minutes. Add two-thirds of the Swiss chard stems and continue cooking until onions are golden, about 5 more minutes. Stir in beef, cover, and remove from heat.
- Drain rice and return to a bowl. Sprinkle with salt to taste, 5 teaspoons of sugar, 1/2 teaspoon black pepper, 1 tablespoon fresh mint and dried mint. Stir to blend, and add garlic, grated beet, remaining oil and juice of 1 lemon. Spread one-third of Swiss chard leaves in Dutch oven, on top of beef mixture. Spoon half of rice mixture on top, and cover with another third of chard leaves. Spread with remaining rice, and top with remaining Swiss chard leaves and stems.
- In a small bowl, mix 1 1/2 cups water with remaining 3 teaspoons sugar and juice of another lemon. Taste and, if necessary, add more sugar or lemon juice so mixture is both sweet and sour. Pour over Swiss chard and bring to a boil. Cook partly covered until chard begins to wilt, 3 to 5 minutes. Add 1/2 cup water if pan is very wide and there is little liquid on bottom. Poke handle of a wooden spoon into mixture in three places, making holes to let steam rise through chard. Cover, reduce heat to very low, and cook until rice is tender, about 30 minutes. Remove from heat and let rest for 15 minutes. Just before serving, sprinkle with remaining lemon juice and remaining fresh mint.
Nutrition Facts : @context http, Calories 573, UnsaturatedFat 21 grams, Carbohydrate 43 grams, Fat 34 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 11 grams, Sodium 773 milligrams, Sugar 9 grams, TransFat 1 gram
BEED MAHSHI - EGYPTIAN DEVILED EGGS
Make and share this Beed Mahshi - Egyptian Deviled Eggs recipe from Food.com.
Provided by Mia in Germany
Categories Southwest Asia (middle East)
Time 20m
Yield 2 , 2 serving(s)
Number Of Ingredients 5
Steps:
- Boil eggs hard.
- Let cool and cut in half, remove yolks.
- Finely chop shallot, gherkin and olives.
- Combine egg yolks and yoghurt until smoot, mix in chopped shallot, gherkin and olives.
- Fill egg halves and serve.
Nutrition Facts : Calories 99.8, Fat 6.2, SaturatedFat 1.9, Cholesterol 187, Sodium 440.9, Carbohydrate 3.9, Fiber 0.7, Sugar 1, Protein 7.1
THE MOST FAMOUS FOOD IN EGYPT IS "MAHSHI"
Make and share this The Most Famous Food in Egypt is "Mahshi" recipe from Food.com.
Provided by Rocia E.
Categories Egyptian
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Method:.
- Cut the dill, parsley and clover.
- Wash the rice well and add the grated onion.
- Add dill, parsley and cinnamon to rice and stirring well.
- Add tomatoes, garlic, and a little water. Add the mixture to the rice and stir well. Add spices, salt, pepper, cumin, spices, and add the oil to the rice.
- Make sure the ingredients are combined, then fill in the pepper, eggplant, zucchini and cabbage,and put them in your ban.
- Add 3 cups of soup, calm with fire, and leave for 1 hour.
Nutrition Facts : Calories 1007.6, Fat 29, SaturatedFat 3.9, Sodium 5258.2, Carbohydrate 168.8, Fiber 6.5, Sugar 6.6, Protein 15.9
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