1/2 KG of Mince
1 Large Onion (Finely diced)
1 Cup of Rice
2 Tsp of Salt
2 Tsp of Pepper
4 Tbl Spoons of Tomato Paste
Blanched Grape Leaves
4 x Tomatoes
2 x Zucchini
1) In a bowl combine Mince, Onion, Rice, Salt and Pepper (No tomato paste just yet!).
2) Place grape leave vein side up on a chopping board
3) Place a small amount of the mixture in the middle of the leaf and roll as shown in video
4) Make as many as you like! Be sure to leave mixture left over for Mahshi!
Cabbage Leaves (Mahshi)
1) For the Cabbage Rolls (Mahshi) you will need to add the tomato paste to the remaining of the mixture. Mix with your hands.
2) Line the whole base of a shallow pan with cabbage leaves
3) Break apart the cabbage and place all cabbage leaves in a boiling pot of water for half a minute.
4) Drain cabbage leaves
5) Once again, vein side up, place mixture in the middle of the leaf and roll!
6) Cover the radius of the pot with the Mahshi
(as seen in the video).
1) Cut the stem off the Zucchini
2) Cut Zucchini into thirds
3) Scoop the middle of the Zucchini out with a small teaspoon. Make sure you don't scoop all the way through to the other end.
4) Stuff zucchini with the mixture
** Place the Grape Leaves and Zucchini on top of the Mahshi as seen on the video.
1) Cut each tomato in half (but not all the way through!) and squeeze the tomato juices all over the Mashi, Grape Leaves and Zucchini.
2) Stuff the base of the tomato with the mixture. Close with the top of the tomato.
3) Place in the pot with the rest of the dish.
4) Pour a half a cup of water in the pot evenly throughout.
Time To Cook!
1) Put the lid on the pot and bring to boil.
2) Simmer on low heat for 1 hour.
Serve with any of my other meals!
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|Marie was born in Cairo, Egypt. When she was four years old her family migrated to Perth Western Australia, on the Australia ship arriving at the Port of Fremantle.
She has memories of dining by the Nile River and seeing the Pyramids of Giza only 30 minutes away from the city...