Mahshi Coromb Recipes

EGYPTIAN STYLE STUFFED CABBAGE LEAVES (MASHY CRUMP)

Steps:

• Rice stuffing mixture:.
• On top of stove, put a good amount oil or butter; add chopped onion and pureed onion sauté. Add garlic when onions almost finished not to burn.
• Add a spoon of tomato paste and stir around until all coated.
• Add pureed tomato, a few drops of water and cook until liquid is almost gone. It should be a little thick, not too watery. You can add some salt to taste to this too.
• Set aside.
• Put washed rice in mixing bowl. Add the above tomato mixture. Add raw, chopped greens- parsley, dill and cilantro. Its okay to chop some of their stems, gives the mixture more flavor. Add a little canola oil.
• Add all spices and dry mint. Take 1 chicken bouillon cube and crush it, add to rice.
• Mix all ingredients until well blended set aside. Try to taste, will be raw I know, but you can taste and not swallow rice. Adjust seasonings. Salt is most important, if too salty, don't worry, once cooked it will lessen.
• Cooking Cabbage:.
• This is the trickiest part. I have not yet found the perfect way, but my way has been working alright...here it goes.
• Wash the head of cabbage well. With a paring knife, gently cut around core, loosening it a bit. Try to cup deep, but try not to cut leaves, or separate at this point.
• Using a large pot, fill with water, and a few dashes of cumin. Once boiling, add the head of cabbage, with core facing up.
• As the cabbage starts to cook, with a knife, gently pull away leaves from core and cook until a bit soft, but not translucent.
• So you will have the large head of cabbage in pot and you will be cutting leaves and letting them boil alone aside the head. (Hope this makes sense.).
• When the leaves are a bit soft, tender not translucent, remove to a large tray.
• Continue this until all cabbage is cooked.
• You will have the very small leaves towards inside core, you will be able to use some of these, but some maybe too small. I usually make a cabbage salad with these.
• Once the leaves are cool, you will begin to stuff.
• Rolling/stuffing the cabbage:.
• Prepare a large pot, put some oil in bottom of pot to coat.
• Slice 1 large tomato thinly and place on bottom of pot. You will arrange cabbage in this pot as you roll.
• Take a cabbage leaf and cut from the bottom, where core starts.
• Cut away the hard core and reserve the two sides from leaf making a pile.
• Save a few of the cores stems as well.
• Tricky but you are trying to get a pliable leaf for rolling.
• You want to make the leaf small, cutting a half of the leaf in half. The end result should be size of small cigar.
• Don't worry about how they look, they will not be real tight and they may seem like the rice will come out, just close as best you can, they will be fine.
• So with leaf laying flat, spoon a small amount of rice onto leaf, fold up bottom and roll like a cigar. Don't worry the ends will be open, but cook ok. Some rice may boil out but not much trust me.
• Roll all until leaves are finished.
• Once all rolled and arranged in pot, add a crushed chicken bouillon cube. As you are arranging in pot, you can put a few of the core stems in between layers to help stay in place.
• Take approximately 3 cups water and mix with tomato paste, pour over cabbage. Water should reach just above cabbage. If not enough, add more water.
• Take an old plate, invert it over cabbage to keep from moving too much.
• Put on high, bring to a boil, cook for about 10 minutes, then turn to a lower simmer and cover.
• Should cook for approximately an hour or so, you can check it periodically by tasting to see if rice is cooked inside.
• Once cooked let sit for a little to cool a bit before removing from pot.
• When ready to remove, take a large serving platter, put over top of pot, then flip pot to empty onto platter. Be careful and do over sink if you are unsure. Its easy but take s a little practice.
• Remove core stems, fix tomatoes that are on top, to look presentable.
• *** LEFTOVER TIP: THE NEXT DAY PREPARE THE LEFTOVERS THIS WAY -- PUT SOME BUTTER INTO A PAN, FRY THE STUFFED CABBAGE LEAVES UNTIL GOLDEN BROWN ON ALL SIDES. SUPER TASTY, ENJOY! ***.

MAHSHI COROMB

Steps:

• Cut a deep cone into the core at the stem end with a pointed knife and plunge the whole cabbage into boiling salted water to soften and loosen 1 or 2 layers of leaves. Detach these and plunge again into boiling water to detach more leaves. Continue until all of the leaves are separated. Cut very large leaves in half, but leave small ones whole.
• Prepare the filling, leaving it uncooked.
• Lay the cabbage leaves on a plate, one at a time. Shave off the thickest part of the hard rib flat with a knife. Put a heaping tablespoon of filling on each leaf, near the stem end, and roll up loosely, tucking in both sides to enclose the filling. The parcel must be loose, to leave room for the rice to expand without tearing the leaves.
• Line a large saucepan with torn or unused leaves to prevent the stuffed leaves from sticking to the bottom. Set the stuffed leaves on top of them in layers, packing them tightly. Cover with water and lemon juice mixed with a little salt and pepper. Cover the pan and cook very gently for 3/4-1 hour. Serve hot.
• Cover with tomato juice instead of the water.
• Tuck 6 or 7 whole garlic cloves in between the stuffed leaves.
• Add 1 tablespoon dried mint or 3 of chopped fresh dill to the sauce at the end.

EGYPTIAN STUFFED VEGETABLES (MASHI)

Steps:

• Top and core insides of veggies.
• Wash rice and drain. Chop herbs very small; wash in a sieve and allow to drain.
• 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).
• Heat chicken broth cube, ghee and mastikah until mastikah melts.
• Layer veggies in a flat pot or baking tin.
• 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. (we like our veggies very soft, I bake it for 1 hr 15 mins).