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Mashee – Egyptian Cuisine (08.07.2010)

 

 


 

1 large cabbage

½ tsp black pepper

1 tsp dhana jeera

Pinch of arad

3 red tomatoes – diced small

1 bunch parsley chopped

2 cups raw white rice – washed & drained in colander

 

Method:

 

Remove about 20 outer cabbage leave, clean wash and parboil in salt water for 5 minutes. Drain in colander. Cut leaves 10 x 10 cm or in large bowl mix all ingredients with rice and ¾ cup ghee + oil mixture. Place 1 full tsp mixture in each leaf. Roll 1 on top of the other. Pour some ghee + oil mix and steam with ½ or ¾ cup of water. Until well done.

 

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