Mahshi – National Food
1 Large Green Cabbage
2 cups of white rice (not cooked)
1 large onion -chopped
1 garlic clove (crushed)
2 fresh tomatoes, puree or tomatoes pasta
2 chicken bouillon cubes
Herbs: Salt, Black pepper, cumin
1 bunch fresh parsley,
1 bunch fresh cilantro
1 bunch fresh dill weed
Fry the onion and garlic to golden colour.
Wash the rice in a bowl and then put inside the onion with garlic and tomatoes puree or pasta and also herbs. Mix all well.
Cooking cabbage – fill pot with a water and one spoon of oil and cumin and put inside the cabbage ( do not separate it ). Let it boil and when it will be ready ( leaves will be very easy but not transparent) so then its done. Le the cabbage cool then separate the leaves on small pieces (viz.picture).
Well honestly to let you know, I saw people do not cook the cabbage. They just separate the leaves not cooked. But of course cooked option is much better.
Then just take the ready bowl with a rice, tomatoes and herbs and the separated cabbage and start to roll it. This is the hardest part ever. It can take a months to learn it.
I found a video for you “how to roll it” just press HERE so you can easily learn it. In the video it is with grape leaves but you can do it also the same with a cabbage. By the way you can make Mahshi also with grape leaves, it depends what you prefer.
Well each of rolls of mahshi put inside new big pot and put one beside the other. Do not leave a spaces between each other. when you finish all the rice and cabbage just fill the pot with a water and add chicken bouillon cubes.water must just cover the mahshi but do not put too much water.
Then cover it and let it cook till the water disappear and its Done !