by Anaa Rajpoot
Mahishi is a vegetable dish cooked with tomatoes and cumin, a soup filled with roasted meat and rice. Egyptian zucchini is mostly served on this dish, but there are some varieties based on the pumpkin, eggplant, pepper, even tomato or potato. Mahshi is an Egyptian holiday center where friends and family gather for Iftar on Sundays, especially during Ramadan. It is a popular dish in Egypt and the Middle East, as well as kosher. This cheap dish, if you don’t eat meat is eaten by rich and poor Egyptians.
Wheat corn is meatless, and in Lebanon, it likes to add beef, as I showed you in the onion packaging recipe. I grew up without meat recipes and I love it, but sometimes I start to taste beef.
ORIGIN OF MAHSHI
The Maheshi was one of the many ships of the Ottoman Empire that stretched from the Balkans to Lamont in Egypt during the ancient Empire. The buffalo’s name can be translated into stout squash. The fifth taco in this dish is called Croatian. In Albania, Congolese is called të mbushura. It is also called stuffed zucchini in Turkey. In Egypt, Mahishi attends weddings, family gatherings, and especially Ramadan dinners. It is the most popular dish in Egypt because it is not expensive. You can find it at family gatherings in different parts of the family. Meat to the poor, meat to the rich.
STUFFED VEGETABLE DISHES:
We found it in rice and/or meat or cabbage leaves in the Ottoman Empire. It is a pleasure to take care of the preparation of these kitchen utensils, especially when placed on a table. It is worth noting that there are many vegetable recipes in the Mediterranean, and it is not difficult to increase the length. As in the West and the Middle East, vegetables can be filled with meat, rice, or vegetables from the beginning of spring. In France, the inhabitants of Nice have developed the art of packing vegetables, such as pulses, cabbage, and pumpkins, and everything can be cooked slowly.
Grandson and biography of the famous rider Burlotte Sapoman Tendrite offer versions based on sheep and chicken bones, BMW and wild mushrooms. According to author Andre Moore, packaged vegetables “live in the eyes and mouth.” In France, especially cabbage for sausage or bread, the history of this situation, called chartreuse, dates back to the 19th century.
- black pepper
- Take a pan, add oil in it.
- chopped the onions.
- put them in the oil and fry them.
- when onion’s color changes to brown, add tomatoes in it.
- add all the spices in it and fry them.
- Chopped the vegetables and fry them in the oil.
- add stock in it and leave it over medium heat.
- Add all the stuff in it and leave it for cooking.