Libyan
Libyan Mahshi
Small courgettes and peppers are filled with a spiced rice and lamb mixture, then slowly simmered in a garlicky tomato sauce. The rice cooks inside the vegetables, soaking up the Libyan bzaar, mint, and rich red sauce.
Ingredients
- Small courgettes4
- Small green bell peppers2
- Short-grain rice1/2 cup
- Minced lamb150g
- Onion, finely grated1 small
- Fresh parsley, finely chopped3 tablespoons
- Fresh coriander, finely chopped2 tablespoons
- Dried mint1 teaspoon
- Tomato paste3 tablespoons
- Garlic cloves, crushed3
- Libyan bzaar spice mix1 1/2 teaspoons
- Ground cinnamon1/4 teaspoon
- Ground turmeric1/4 teaspoon
- Cayenne pepper1/4 teaspoon
- Salt1 1/4 teaspoons
- Black pepper1/2 teaspoon
- Olive oil3 tablespoons
- Water or light stock2 cups
- Lemon juice1 tablespoon
Method
- Wash the rice in several changes of water until the water runs mostly clear, then soak it for 15 minutes and drain well.
- Cut the tops from the peppers and remove the seeds; trim the courgettes and hollow them carefully with a corer, leaving the walls intact.
- In a bowl, mix the drained rice, minced lamb, grated onion, parsley, coriander, dried mint, 1 tablespoon tomato paste, 1 crushed garlic clove, 1 teaspoon bzaar, cinnamon, turmeric, cayenne, 3/4 teaspoon salt, black pepper, and 1 tablespoon olive oil.
- Fill the courgettes and peppers loosely with the rice mixture, leaving about 1 cm empty at the top so the rice can expand.
- Heat the remaining 2 tablespoons olive oil in a heavy pot over medium heat, add the remaining crushed garlic, and stir for 30 seconds.
- Add the remaining 2 tablespoons tomato paste and cook, stirring, for 2 minutes until it darkens slightly and smells sweet.
- Stir in the remaining 1/2 teaspoon bzaar, remaining 1/2 teaspoon salt, and the water or light stock, then bring the sauce to a gentle boil.
- Lay the stuffed vegetables snugly in the pot, placing the courgettes on their sides and the peppers upright if possible.
- Spoon some sauce over the vegetables, cover the pot, and simmer gently over low heat for 45 to 55 minutes until the rice is tender and the vegetables are soft.
- Add the lemon juice during the last 5 minutes of cooking, then rest the mahshi covered for 10 minutes before serving with plenty of the red sauce spooned over the top.
Common questions
What can I use instead of Libyan bzaar spice mix if I can't find it?
Use a close blend of 1/2 teaspoon cumin, 1/2 teaspoon coriander, 1/4 teaspoon black pepper, 1/4 teaspoon paprika, and a pinch each of cardamom and cloves. Keep the cinnamon and turmeric from the recipe for the right warm, savory flavor.
How long does it take to make Libyan mahshi from start to finish?
Plan for about 1 hour 15 minutes to 1 hour 30 minutes. Hollowing the vegetables and mixing the filling takes the most time, then the stuffed vegetables usually simmer gently for about 35 to 45 minutes until tender and the rice is cooked.
What are the most common mistakes when stuffing the courgettes and peppers?
The biggest mistakes are packing the filling too tightly, overfilling the vegetables, and cutting the walls too thin while hollowing. Leave a little space at the top, or the rice may burst out and the vegetables may split during cooking.
How should I store leftover mahshi, and can I freeze it?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water to prevent drying out. You can freeze cooked mahshi for up to 2 months, though the vegetables will soften more after thawing.
What should I serve with Libyan mahshi?
It’s usually served with some of its tomato cooking sauce spooned over the top, plus plain yogurt or a simple salad on the side. Warm bread works well for soaking up the sauce and makes the meal more filling.