Slimming Egyptian"Mahshi": High Protein & Low Carb
A nourishing, low-carb twist on the beloved Egyptian classic
Tender vegetables and grape leaves are stuffed with a savory mixture of ground beef, walnuts, fresh herbs, and warm Egyptian spices, then gently baked in a rich tomato broth until perfectly tender. This high-protein mahshi delivers all the comfort and flavor of traditional mahshi without the rice.
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Equipment
Ingredients
For the Filling
- 500 grams lean ground beef
- 250 grams coarsely ground walnuts
- 1 large onion, roughly chopped
- 3-4 garlic cloves
- ½ cup packed parsley leaves
- ½ cup cilantro
- ¼ cup dill
- 1 teaspoon Himalayan salt
- ½ teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon allspice
- ½ teaspoon cinnamon
- 1 tablespoon olive oil or ghee
Vegetables
- 10 mini sweet peppers, Tops removed and cored
- 10 grape leaves, rinsed and drained
- Tomato Broth, recipe follows
Vegetable Broth
- 1 - 1½ cups vegetable broth
- ½ cup passata or tomato puree
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
- Salt and pepper to taste
For Serving
- Lemon wedges
- Greek Yogurt, optional
Instructions
Step 1: Prepare the Onion-Garlic-Herbs Paste
- In a food processor, combine the onion, garlic, parsley, dill, and cilantro. Pulse until a textured green paste forms.
Step 2: Prepare the Filling
- In a large mixing bowl, combine the ground beef, coarsely ground walnuts, herb paste, salt, pepper, cumin, allspice, cinnamon, and olive oil. Mix thoroughly until evenly combined. Cover and refrigerate for 30 minutes to allow the flavors to meld together.
Step 3: Prepare the Vegetables
- Slice the tops off the mini peppers and remove the seeds. If using jarred grape leaves, rinse them gently under cold water and pat dry
Step 4: Stuff the Mahshi
- Stuff the peppers tightly with the meat mixture. Place a small spoonful of filling in each grape leaf and roll tightly into compact cylinders. Arrange the stuffed vegetables snugly in a large baking dish or Dutch oven.
Step 5: Prepare the Tomato Broth
- In a bowl or measuring cup, whisk together the vegetable broth, passata, tomato paste, olive oil, salt, and pepper. Pour the broth gently over the stuffed vegetables.
Step 6: Cover and Bake
- Place a sheet of parchment paper directly over the mahshi, then cover tightly with foil or a lid. Bake at 375°F (190°C) for 40–45 minutes, or until the vegetables are tender and the filling is fully cooked. After 30 minutes from placing in the oven, check on the mahshi and add some extra broth if necessary.
Step 7: Rest and Serve
- Remove from the oven and allow the mahshi to rest for 10 minutes before serving. Serve warm with fresh lemon wedges, herbs, and yogurt if desired. Zucchini, tomatoes, onions, or eggplant can also be used for stuffing. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nermine's Notes
- For a lighter version, substitute ground turkey or chicken for the beef.
- Zucchini, tomatoes, onions, or eggplant can also be used for stuffing.
- Leftovers taste even better the next day as the flavors continue to develop.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.