Egyptian Stuffed Vegetables (Mashi)

• 1 kg zucchini (like zucchini, green peppers or capsicums, eggplant, potatoes and tomatoes) or 1 kg mixed vegetables (like zucchini, green peppers or capsicums, eggplant, potatoes and tomatoes)
• 1/2 cup coriander leaves (cilantro)
• 1/2 cup flat leaf parsley
• 2 medium onions
• 1 big hard tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon cracked black pepper
• 1/4 teaspoon white pepper
• salt
• 3/4 teaspoon cumin, crushed lightly
• 1/4 teaspoon coriander powder
• 3/4 teaspoon msg (optional)
• 1/2 cup oil
• 1 1/4 cups egyptian rice or 1 1/4 cups any short-grain rice
• 1 tablespoon ghee
• 8 pieces gum arabic (mastikah)
• 1 chicken bouillon cube, dissolved

1. Top and core insides of veggies.
2. Wash rice and drain. Chop herbs very small; wash in a sieve and allow to drain.
3. Chop tomato.
4. Mix rice, herbs and tomato.
5. Add spices to rice mixture.
6. Fill veggies with the rice mixture 3/4 full (allow space for rice to expand).
7. Heat chicken broth cube, ghee and mastikah until mastikah melts.
8. Layer veggies in a flat pot or baking tin.
9. Add chicken broth mixture to veggies and allow to come to the boil on the stove top.
10. Bake covered at 180u0b0C until veggies are tender. (we like our veggies very soft, I bake it for 1 hr 15 mins).

zucchini, coriander, flat leaf parsley, onions, tomatoes, tomato paste, cracked black pepper, white pepper, salt, cumin, coriander powder, oil, egyptian rice, ghee, chicken bouillon cube

Taken from www.food.com/recipe/egyptian-stuffed-vegetables-mashi-109182 (may not work)