How to Prepare the water used to cook Mahshy
How to Prepare the water used to cook Mahshy
Ingredients
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Instructions
Heat oil and ghee in a large pan. Add onions and sauté until golden.
Add garlic and optional spicy pepper, stirring for 1–2 minutes.
Mix in tomato paste and cook for 5 minutes, then add fresh tomato juice and sugar.
Season with spices (black pepper, coriander, seven spices, and salt). Simmer until thickened.
Combine cooked tomato sauce, boiling water, ghee, and spices in a bowl. Mix well.
Line the pot bottom with onion and carrot slices to prevent burning.
Arrange stuffed vegetables (e.g., grape leaves, cabbage rolls, or zucchini) snugly in layers.
Pour the liquid gradually, filling until it reaches just below the top layer of stuffed vegetables.
Cover with a plate to keep the layers intact, then seal the pot with a lid.
Cook on high heat until the liquid begins to reduce, then lower the heat and cook until the rice is tender.
For grape leaves or cabbage, remove the plate during the final stages of cooking.
Taste and adjust seasoning or liquid as needed. Avoid overcooking the rice.
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