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