Egyptian MAHSHI WARAK EINAB - Stuffed wine leaves - Recipe FOR BEGINNERS

ground beef

🥗Healthier: ground turkey

💰Cheaper: cooked lentils

Ground turkey reduces fat while lentils are a budget-friendly protein.

pine nuts

🥗Healthier: slivered almonds

💰Cheaper: sunflower seeds

Slivered almonds provide a similar texture at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits while canola is more economical.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter and water with seasoning is cost-effective.

Chop 4 onions into small cubes and place them in a pan with at least 5 tablespoons of olive oil to fry.

Blend 4 tomatoes in a food processor.

After about 7-10 minutes, when the onions are translucent, add minced garlic and fry for 20-30 seconds until fragrant.

Add the blended tomatoes or 1-2 tablespoons of tomato paste and a little water, or about 300 ml of canned tomatoes, along with spices: salt, black pepper, cumin, and coriander. Let it simmer for at least 15 minutes until the liquid evaporates.

While the mixture simmers, take the grape leaves, rinse them under water, and remove the stems with a small knife.

If using fresh grape leaves, boil them in water for about 30 seconds with 1/2 teaspoon of salt and 1 tablespoon of lemon juice until they change color, then set aside.

In a pot for cooking the mahshi, place the stems at the bottom and cover them with slices of fresh onion and tomato for extra flavor and to prevent burning.

Once the onion and tomato mixture has cooled and is dry, add 2 cups of soaked basmati rice, chopped parsley, dill, coriander, and 1/2 tablespoon of fresh mint. Mix well and set aside.

Take one grape leaf, shiny side down, and place the rough side up. Add 1 teaspoon of the filling mixture in the center.

Fold the sides over the filling, then roll tightly from the base to the tip, pressing gently to keep the filling secure.

Place the rolled grape leaves seam-side down in the pot. Repeat until all leaves are used.

Blend 1 tomato and 1 bell pepper to add to the broth, which can be beef, chicken, or vegetable broth. Pour the broth over the mahshi until just covered, adding lemon juice on top if desired.

Cover with a plate to keep the mahshi in place while cooking, then cover the pot and bring to a boil over high heat before reducing to low heat to simmer until all liquid evaporates, about 1 hour.

Serve with yogurt and cucumber sauce.

Cooking Techniques

Equipment Needed

Spice Level: