45 mins


Mahshi Recipe
Club Noor

by Lama Haddadin

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500 gm baby aubergine

500 gm baby squash

500 gm mixed mince (lamb & beef)

½ cup of white rice (soaked in water for 10 min ahead of start)

½ cup of Noor Oil

Black pepper


For the sauce:

3 ripe tomatoes

3 tbsp tomato paste

2 garlic cloves (finely chopped)

½ medium onion (finely chopped)

½ vegetable stock cube

Water to immerse the veggies



Perfect looking oriental dish that is always impressive to the guests is definitely Mahshi; it shows how much the host has taken time and thought about making a dish that takes quite an effort to accomplish. Mixed colors and burst of flavors makes it a culinary beauty.

Steps Involved:

Core the aubergine and squash making sure you leave enough skin for them not break during cooking. Make sure to soak the vegetables in water (so that they do not oxidize); then start on the stuffing. Mix the meat, rice, spices and oil and stuff the cored vegetables with this mixture.

Heat a sauce pan and add a dash of Noor Oil to sauté the onions and garlic. Sauté till they release their aroma. Add the ripe tomatoes and stir for a few min before adding the tomato paste. Put the stuffed veggies inside the pan then add the vegetable stock and immerse them in water.

Bring the pan to a boil then lower heat and simmer for around 30 minutes till the stuffing is well done. Serve with a bowl of the tomato sauce and some bread on the side and sprinkle with some parsley for a great looking dish. 

Check if the aubergine and squash are well cooked and the sauce thickens. Serve hot as a side or with rice.


Mahshi is best served hot with a dollop of cold yoghurt on top.


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