Egyptian Mixed Mahshi with Fried Chicken is one of the famous dishes on the Iftar table during Ramadan, combining nutritional benefits with a delicious taste. Mahshi contains rice, which is rich in carbohydrates and provides the body with the necessary energy during fasting hours. Stuffed vegetables like zucchini, eggplant, and bell peppers offer essential vitamins such as Vitamin C and Vitamin K, as well as important minerals for bone health and the immune system. As for the fried chicken, it is an excellent source of protein but also contains some fat, so it is best consumed in moderation. This well-balanced dish provides excellent nutritional value for the Iftar meal during Ramadan.

Egyptian Mixed Mahshi with Fried Chicken Recipe

Ingredients:

For the Mixed Mahshi:

• 2 cups Egyptian rice
• 1 large onion, finely chopped
• 2 tomatoes, mashed
• 2 tbsp tomato paste
• ½ cup chopped parsley
• ½ cup chopped dill
• ½ cup chopped cilantro
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp mixed spices
• ½ tsp cinnamon
• ½ tsp paprika
• ½ cup vegetable oil
• 1 medium zucchini
• 1 medium eggplant
• 1 medium bell pepper
• 1 medium tomato
• 5 cabbage leaves (optional)
• 2 cups chicken or vegetable broth

For the Fried Chicken:

• 4 pieces of chicken (thighs or breasts)
• 1 cup buttermilk
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 cup flour
• 1 cup breadcrumbs
• 1 beaten egg
• Vegetable oil for frying

Preparation Method:

Preparing the Mahshi:

Making the Filling Mixture:

1. Wash the rice thoroughly in a deep bowl and drain the water.
2. Add finely chopped onion, mashed tomatoes, tomato paste, chopped parsley, cilantro, and dill.
3. Add the spices (salt, black pepper, cumin, cinnamon, and mixed spices) and mix well.
4. Add olive oil or ghee and stir until fully combined.

Preparing the Vegetables:

1. Wash the zucchini, eggplant, bell pepper, and tomato thoroughly.
2. Cut off the tops of each vegetable and hollow them out using a coring tool or a small spoon.
3. If using grape leaves or cabbage, boil them in hot water for a minute to soften them, then cut them to the appropriate size for stuffing.

Stuffing the Vegetables:

1. Fill each vegetable with a suitable amount of the rice mixture, leaving a small space at the top to allow the rice to expand during cooking.
2. Arrange the stuffed vegetables neatly in a deep pot, placing tomato or onion slices at the bottom to prevent sticking.

Cooking the Mahshi:

1. Pour warm chicken or vegetable broth over the stuffed vegetables until they are partially covered.
2. Place a heavy plate on top to maintain their shape while cooking.
3. Bring to a boil over medium heat, then reduce to low heat and simmer for 40-50 minutes until fully cooked.
4. Remove from heat and let it rest, covered, for 10 minutes before serving to absorb the flavors well.

Fried Chicken Preparation:

Chicken Marinade:
Wash the chicken thoroughly with vinegar and salt, then rinse with water and drain.
Marinate it in a mixture of buttermilk, lemon juice, salt, black pepper, paprika, garlic powder, and onion powder for at least two hours, preferably overnight in the refrigerator for deeper flavor.

Coating Preparation:
In one bowl, mix flour with a little salt, pepper, and paprika.
In another bowl, beat the eggs with a pinch of salt and pepper.
In a third bowl, place breadcrumbs or crushed cornflakes for extra crunch.

Coating the Chicken:
Dip the chicken pieces first in flour, then in the egg mixture, and finally in breadcrumbs, pressing firmly to ensure the coating sticks well.
Let the pieces rest in the refrigerator for 15 minutes to help the coating set.

Frying the Chicken:
Heat oil in a deep pan to 170-180°C (340-360°F).
Fry the chicken pieces over medium heat until golden and crispy, turning gently for even cooking.
Drain on paper towels to remove excess oil.

Serving:
Serve the assorted stuffed vegetables hot with lemon slices and parsley leaves for garnish.
Pair with crispy fried chicken, French fries, or fresh salad.
Garlic sauce or ketchup can be added as desired.

💡 Tip: For restaurant-style crispy chicken, fry the chicken in two stages: first over medium heat until cooked, then briefly over high heat for extra crispiness!

Preparation & Cooking Time:

• Preparation time: 45 minutes
• Cooking time: 60 minutes
• Total time: Approximately 2 hours

Frequently Asked Questions and Answers

1. Can stuffed vegetables be prepared without rice to be suitable for the keto diet?
   Yes, rice can be replaced with finely chopped cauliflower or grated zucchini, as these alternatives reduce carbohydrate content and make it suitable for the keto diet.
2. What are the best types of rice to use in stuffed vegetables?
   Egyptian short-grain rice is preferred because it absorbs the sauce well and provides a soft and delicious texture.
3. How can chicken be fried in a healthy way?
   To get crispy and healthy chicken, you can bake it in the oven after coating it with breadcrumbs mixed with a little olive oil, or fry it using an air fryer without oil.
4. Can stuffed vegetables be cooked in the oven instead of a pot?
   Yes, the stuffed vegetables can be arranged in a baking tray, broth can be added, and they can be covered with aluminum foil, then baked at 180°C for an hour.
5. What is the best substitute for breadcrumbs to achieve a crispy and healthy crust?
   Ground oatmeal or a mixture of ground almonds and seeds such as flaxseeds can be used to achieve a crispy and healthy crust.
6. How to prevent stuffed vegetables from falling apart during cooking?
   The vegetables should not be completely filled with rice, hot broth should be used instead of cold water, and a heavy plate should be placed on top of the stuffed vegetables during cooking to keep them in place.
7. What are the secrets to getting crispy fried chicken like in restaurants?
   • Marinating the chicken in yogurt and spices for a long time.
   • Using a mixture of flour and starch for an extra crispy crust.
   • Frying the chicken over medium heat to ensure it is cooked inside without burning the outer layer.
8. How to prepare and store stuffed vegetables for later use?
   Stuffed vegetables can be prepared and stuffed without cooking, then stored in the freezer for up to a month. When needed, they can be cooked directly without thawing.
9. What spices give stuffed vegetables a distinctive flavor?
   The most important spices that enhance the flavor of stuffed vegetables are cumin, cinnamon, cardamom, dried mint, dried coriander, and black pepper.
10. Can stuffed vegetables be made without tomatoes?
    Yes, tomatoes can be replaced with red pepper paste or vegetable broth to achieve a unique flavor without using tomatoes.

Nutritional Values and Benefits of All Ingredients in Stuffed Vegetables and Fried Chicken

1. Egyptian Rice (2 cups)

• Calories: 400
• Carbohydrates: 90g
• Protein: 8g
• Fat: 1g
• Vitamins: Contains small amounts of B vitamins
• Nutritional Benefit: A primary source of energy and supports digestive health.

2. Onion (1 large, chopped)

• Calories: 44
• Carbohydrates: 10g
• Vitamins: Vitamin C, Vitamin B6
• Nutritional Benefit: Boosts immunity and supports heart health.

3. Tomatoes (2 mashed + 1 whole)

• Calories: 35
• Carbohydrates: 8g
• Vitamins: Vitamin C, Vitamin A
• Nutritional Benefit: Rich in antioxidants that protect the skin and strengthen immunity.

4. Fresh Herbs (Parsley, Dill, Cilantro – ½ cup each)

• Calories: 20
• Vitamins: Vitamin K, Vitamin C
• Nutritional Benefit: Enhances bone health and improves digestion.

5. Zucchini (1 medium-sized)

• Calories: 33
• Carbohydrates: 7g
• Vitamins: Vitamin A, Vitamin C
• Nutritional Benefit: Helps hydrate the body and improves digestion.

6. Eggplant (1 medium-sized)

• Calories: 25
• Carbohydrates: 6g
• Vitamins: Vitamin K, Fiber
• Nutritional Benefit: Aids in weight loss and improves heart health.

7. Bell Pepper (1 medium-sized)

• Calories: 40
• Carbohydrates: 9g
• Vitamins: Rich in Vitamin C
• Nutritional Benefit: Boosts immunity and maintains skin health.

8. Chicken Thighs (4 pieces)

• Calories: 480
• Protein: 50g
• Fat: 25g
• Nutritional Benefit: An excellent source of protein to support muscle building.

9. Yogurt (1 cup)

• Calories: 98
• Protein: 8g
• Calcium: Rich in calcium
• Nutritional Benefit: Supports gut and digestive health.

10. Flour (1 cup)

• Calories: 455
• Carbohydrates: 95g
• Protein: 13g
• Nutritional Benefit: Provides energy but should be consumed in moderation.

11. Breadcrumbs (1 cup)

• Calories: 420
• Carbohydrates: 78g
• Protein: 14g
• Nutritional Benefit: Adds crunch to foods but is high in calories.

12. Vegetable Oil (for frying)

• Calories: 120 (per tablespoon)
• Fat: 14g
• Nutritional Benefit: Provides healthy fats but should be consumed cautiously.

📌 Conclusion: Mixed stuffed vegetables with fried chicken is a nutrient-rich meal that combines energy, proteins, and essential vitamins, making it an ideal choice for the Ramadan table!