Mahshi

Mahshi is a culinary term widely used across the Middle East and North Africa, referring to stuffed vegetables or grape leaves. The term itself translates to "stuffed" in Arabic. The preparation typically involves hollowing out vegetables such as zucchini, eggplant, bell peppers, or tomatoes, and then filling them with a mixture of rice, minced meat (often lamb or beef), herbs like parsley and mint, and spices such as cumin, coriander, and cinnamon. Some variations also incorporate bulgur wheat instead of rice, or omit the meat entirely for a vegetarian version.

The stuffed items are then simmered in a flavorful broth, which can be tomato-based, yogurt-based, or a combination. The cooking process allows the vegetables to soften and absorb the flavors of the filling and broth, resulting in a tender and aromatic dish. Mahshi is a versatile dish, enjoyed as a main course or as part of a mezze platter. Its popularity stems from its comforting nature and the wide range of regional variations that reflect local ingredients and culinary traditions. Variations in stuffing, broth, and the type of vegetable used contribute to the diverse tapestry of mahshi dishes found throughout the region.