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Does anyone have a good recipe for Ma'ashi? You know.. the little fingerlike leaf roll-ups?
Posts: 10 | From: NY | Registered: Apr 2007
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I can't help you w/the recipe, but maybe you'll have better luck if you called it "Wara 3enab" which literally means paper of the grapes...but translates into stuffed grape leaves
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slow fry some onions in ghee until they are carmellized. add fresh parsley (italian not that tasteless curly crap) cumin salt and pepper and 1 can of tomato paste. mix up well. i add ground chicken to it for good flavor and it makes it easier to roll.
boil a whole head of cabbage but dont let it get mushy. sit it in cold water to stop the cooking. holding the leaf with the wide end out and the stalk cut out, place about 1 tablespoon of that mix in the middle. flap the end towards your wrist over and tuck under mix. then bring in the sides and roll it up.
brape leaves are ten times easier to roll and have a nice flavor.
place wet papertowels or leaves on the bottom of a large pot and layer the rolls. cover half way with water and press a plate down on top then cover with the pot lid. simmer low for an hour or so and there ya go! Posts: 229 | From: florida | Registered: Apr 2007
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woooooooow i love the mahshy especial when it is big. do you restaurants i can go to eat mahshy in cairo? what about cous cous? is it in egypt?
Posts: 135 | From: I leave you with your misery, a friend who won't betray! | Registered: Apr 2007
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