Mahsy (Egyptian Stuffed Rice)

Ok so the big news is that I am finally married. Another big news is that I am married to an Egyptian which leads to another not so big news, that I got to learn how to at least cook some basic Egyptian food. One of the common dish serves in most household is called Mahsy, seasoned rice stuffed in cabage, grape leaves or other vegetables like cucumber and paprika. It is not as hard as it may seem, however it needs some effort to roll it one by one. But hey, the taste is worth the effort. So here goes the recipe from a friend married to Egyptian as well, and successfully tested by her Egyptian mother in law 😀


Processed with VSCO with g3 preset


What You Need:

300 gr rice (wash and soak in the water for 2-3 hours. The longer the better)
300 gr mince beef
2 medium cabbage
1 big onion, finely chopped
1 clove garlic, finely chopped
2 pcs big tomatoes, in a blender with half blender size water (add 2 table spoon of tomato paste if you like)
1 tea spoon bhaharat (recipe below)
1 table spoon dried/fresh mint leaves
salt and pepper to taste
butter to sautee


1/4 cup black peppercorn
1/8 cup coriander seeds
1/8 cup cinnamon bark
1/8 cup cloves
1/8 cumin seeds
1 table spoon cardamom seeds
1/8 cup ground nutmeg
1/4 cup ground paprika (for more spicy flavor can be replaced with chili powder)
(mix all ingredients in a food processor, blend well and make powder. Put it in an airtight container/jar. Can be store up until 6 months.)



How To Make Mahsy:
cut cabbage in the middle to spread it into sheets. Boiled for half cooked so it will be easy to rolled.

sautee garlic with melted butter until you can smell the aroma

add onion until withered and than add minced beef

add 3/4 part of tomato juice into sautee pan.

after the minced beef cooked, add bhaharat, salt, pepper, half part of mint leaves and cook until the water ran out.

mix minced meet with soaked rice, add another half part of mint leaves (add more salt, pepper and bhaharat if desired)


Put mince beef rice in to the half boiled cabbage and roll one by one (one tea spoon mince beef rice per sheet).


Arrange cabbage roll in an aluminum plate. Add the rest of tomato juice into the plate, make sure the rolls all soaked. Cook with high heat at first, after the juice boiled turn into medium heat so that the rice cooked evenly.


After the juice ran out, put aluminum plate in the oven. Bake in 180 degree celcius upper heat until it became brownish. Serve while it is hot.





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