Tomato Mahshi (Middle Eastern Stuffed Vegetables)

When I hear the words “It’s made with love”, I think of this dish: Mahshi. Or Stuffed Vegetables. Something about the amount of work that goes into making them that truly shows through in every bite. Not just the tomato-based version, but any of the Mahshi variations.

Stuffed vegetables are always served whenever I’d visit my relatives back home. Especially on celebratory days, family gatherings, or dinner parties. You can always see (and taste) the love just by smelling and looking at the dish.

It’s quite the process to have them ready on the table. From making the filling, to preparing & stuffing the vegetables, and slow cooking in the pot. It’s a labour of love, but worth every minute!

You’d have to dedicate the whole day to make it. But if you don’t want to overwhelm yourself with so much work in one day, I recommend splitting the process over a two (or even three) day period. Find tips throughout this post to learn how you can prep components of the dish ahead of time.

I grew up having lots of different versions of Mahshi. From the Yalanji Stuffed Grape Leaves, to the Meaty Cabbage Rolls (called Malfouf), Eggplants, bell peppers, and more. One of the most popular variations in the Arab cuisine is Kousa Mahshi (Stuffed Zucchini). Simmered in a tangy tomato sauce for the coziest meal.

There are many other cultural dishes involving Stuffed Vegetables. Each with their own unique take on the filling. A while back I stumbled upon Seiran’s Aprax recipe (Kurdish version of the dish). Where I learned to include onions as part of the vegetables for the stuffing too. The sweetness of onions stuffed with a tangy tomato filling compliment one another in a delicate flavour combo.

In this recipe, I expand on one of my favourite childhood dishes (Kousa Mahshi), by using its filling to stuff other vegetables too. Like cabbage rolls and grape leaves. With a homemade vegan meat replacement, using easy affordable ingredients.

HOMEMADE VEGAN MEAT FILLING

The traditional Mahshi rice filling is made with ground meat. To veganize it, you can use a store-bought alternative, or simply make your own at home. You’ll only need a few ingredients:

I’ve been experimenting with a combination of ingredients to recreate a meat mixture that can easily be used to replace ground meat in many Arabic recipes. For this one, it’s mushrooms and TVP. And if you’re not a fan of mushrooms, don’t worry. You won’t know it’s there!

The mushrooms are sautéed with onions, garlic, and spices. Browned with rehydrated TVP. Blended in a food processor with tomato paste and pomegranate molasses. This homemade vegan meat replacement is then mixed with rinsed/soaked/drained rice, to create the filling for the Stuffed Vegetables (Mahshi).

Prep Ahead Tip: Make it ahead of time. Allow the meat replacement to cool down completely (before mixing with the rice). Then chill in the fridge to use next day. Rinse and soak the rice just before ready to use in Stuffed Vegetables.

WHAT TO STUFF IT IN?

The options are limitless when it comes to vegetables you can stuff. Regardless which ones you choose, make sure you pick clean, firm, and fresh veggies – free from blemishes. You can mix and match with a combination of different vegetables, or make the entire dish with just one type. Here are 4 ways you can make Mahshi:

Zucchini

Cut off the top and bottom ends using a knife, only removing the inedible parts. Carefully hollow out the insides using a corer. Stuff with the filling, tapping the bottom of the zucchini to fill in the gaps. Leave some space at the top to allow the rice to expand.

Grape Leaves

Rinse off the brine from the jar. Snip off the strings of each leaf. Place on a plate with the soft side facing down. Spread a heaping teaspoon (or tablespoon, depending on leaf size) to the bottom centre. Fold over the bottom, tuck in the sides, roll it up tightly.

Cabbage Rolls

Cut off the core of a cabbage head at an angle. Drop into boiling water to soften the leaves and blanch for a minute. Cool down. Cut off the stem (or smash it down). Add a heaping tablespoon of the filling to the centre. Fold/tuck/roll, similar to grape leaves.

Onions

Cut off both ends of an onion (keeping it intact). Make a slit vertically to remove the peel. Cut through to open a ‘pocket’. Add to boiling water for 10 to 15 minutes to soften. Remove into a bowl of ice water to cool down. Remove layers of the onion. Stuff with a tablespoon’s worth of the filling, starting from one side. Roll to cover from other end.

Note: Find step-by-step tutorials on how to stuff these vegetables here.

Aside from the ones mentioned above, you can also stuff tomatoes, potatoes, eggplants, bell peppers, and other types of leaves (amongst other vegetables). Use the Meaty Rice Filling from this recipe to stuff your favourite veggies. Or check out this Tangy Yalanji Filling (loaded with vegetables) instead.

Prep Ahead Tip: You can stuff the vegetables with the filling, then store in air-tight containers to chill in the fridge and cook the following day.

LAYERING THE POT TO COOK

After stuffing all the vegetables, it’s time to layer the pot and get cooking. Start by adding thick slices of tomatoes to the bottom of a large pot. Followed by potato slices. Add the stuffed vegetables, packing tightly to hold everything in place. Stuff a few garlic cloves in between. Cover with the tomato sauce. Bring to boil, lower heat, and cook until soft and tender.

NOW LET’S MAKE IT

Tomato Mahshi (Middle Eastern Stuffed Vegetables)

5 from 2 votes

Discover the love poured into the classic Middle Eastern dish of Mahshi in this vegan rendition. Enjoy stuffed vegetables with a homemade, meat-free filling and revel in the flavors of plant-based Arab cuisine.

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Prep Time: 1 hour hour 30 minutes minutes

Cook Time: 2 hours hours

Author: Waseem Hijazi

Servings: 6 -8 servings

Ingredients

Vegan Meaty Tomato Rice Filling

• ▢ 2 cup TVP - rehydrated in broth per package instructions
• ▢ 450 g button mushrooms - sliced
• ▢ 1 medium onion - finely diced
• ▢ 3 garlic cloves - finely mined
• ▢ 2 tbsp cooking oil / olive oil - divided
• ▢ 3 tsp seven spice
• ▢ 1 tsp paprika
• ▢ Pinch of smoked paprika - optional
• ▢ 1 tsp salt
• ▢ 1/2 tsp black pepper
• ▢ 3 tbsp tomato paste
• ▢ 3 tsp pomegranate molasses
• ▢ 2 cups short grain rice - rinsed and soaked 30 minutes

Vegetables to be Stuffed

• ▢ 8 small zucchini
• ▢ 25 grape leaves - jarred
• ▢ 1/2 head of small cabbage - about 25 leaves
• ▢ 4 medium sweet onions

Tangy Tomato Sauce

• ▢ 1 can - 680 ml tomato sauce
• ▢ 2 tbsp pomegranate molasses
• ▢ 1 tsp garlic powder
• ▢ 1 tsp salt
• ▢ 1 tsp dried mint
• ▢ Water to thin down

For the Pot

• ▢ 4 tomatoes - thick slices
• ▢ 4 potatoes - thick slices
• ▢ 8 garlic cloves
• ▢ Broth as needed - beefless or vegetable
• ▢ Lemon juice - to soak up after cooking

Instructions

Making The Filling

• Add 1 tbsp oil to a large pan over medium-high heat. Sauté the onions for 5 minutes, until translucent. Stir in the garlic for a minute to release fragrance.
• Add in the mushrooms. Cook for 5 minutes, until softened. Stir in the spices, with remaining 1 tbsp oil.
• Mix in the rehydrated TVP. Cook for 5 minutes until browned, stirring frequently. Give it a taste test and adjust if needed. Remove into a bowl to cool down.
• Add the mixture to a food processor. Pulse a few times to break everything down. Blend again with the tomato paste and pomegranate molasses.
• Combine the vegan meat with the rinsed/soaked rice in a bowl.

Preparing The Vegetables

• Zucchini: Cut off the top and bottom ends using a knife, only removing the inedible parts. Carefully hollow out the insides using a corer. Stuff with the filling, tapping the bottom of the zucchini to fill in the gaps. Leave some space at the top to allow the rice to expand.
• Grape Leaves: Rinse off the brine from the jar. Snip off the strings of each leaf. Place on a plate with the soft side facing down. Spread a heaping teaspoon (or tablespoon, depending on leaf size) to the bottom centre. Fold over the bottom, tuck in the sides, roll it up tightly.
• Cabbage Rolls: Cut off the core of a cabbage head at an angle. Drop into boiling water to soften the leaves and blanch for a minute. Cool down. Cut off the stem (or smash it down). Add a heaping tablespoon of the filling to the centre. Fold/tuck/roll, similar to grape leaves.
• Onions: Cut off both ends of an onion (keeping it intact). Make a slit vertically to remove the peel. Cut through to open a ‘pocket’. Add to boiling water for 10 to 15 minutes to soften. Remove into a bowl of ice water to cool down. Remove layers of the onion. Stuff with a tablespoon’s worth of the filling, starting from one side. Roll to cover from other end.

Layering And Cooking

• Add tomato and potato slices to the bottom of a large pot. Followed by the zucchinis, facing opposite ends. Add the stuffed onions, packing them tightly to avoid bursting when cooking. Continue with the larger grape leaves and cabbage leaves, then smaller ones.
• Stuff in slices of garlic cloves in between the layers of stuffed vegetables.
• Mix the sauce ingredients in a bowl. Drizzle over the vegetables. Cover with more water/broth to reach the top level.
• Place a heat-proof plate on top and press down to hold everything in place. Bring to a simmer over high heat, then turn down to low and cover with a lid. Cook for an hour and a half, until vegetables are soft and tender.
• Drizzle a squeeze of lemon juice over the vegetables and let sit to soak up. Drain out the sauce into a bowl. Empty into a platter to serve with the sauce.

Equipment

STAUB 9 QT Black Pot

Dried Mint

garlic powder

8 quart deep pot

food processor

Notes

Filling note: Make your own meat replacement at home using this recipe, or use store-bought vegan grounds instead. Replace with 2 packs (340g each) of Beyond or Impossible.

Tried this recipe?Let us know how it was!