Mahashi Halaby Recipe | MAGGI® Arabia

Mahashi Halaby



  • ½ kg fresh vine leaves, trimmed
  • 1 kg small zucchini, stems cut
  • 1½ kg lamb chops
  • 1 medium whole garlic bulb or 50 g, peeled
  • 6 cups water
  • 3 cubes MAGGI® Chicken Bouillon
  • ½ cup lemon juice
  • For the stuffing:
  • 4 cups Egyptian rice or 800 g
  • ½ kg minced meat
  • 1 cube MAGGI® Chicken Bouillon, crumbled
  • ½ teaspoon ground pepper
  • 4 tablespoons corn oil

How to Prepare

  1. Wash the vine leaves and zucchini.
  2. Dip the vine leaves in boiling water and lift immediately. Refresh under cold water and then drain.
  3. Prepare the stuffing by mixing well the rice, meat, crumbled MAGGI® Chicken Bouillon cubes, pepper, and corn oil.
  4. Spread each vine leaf (shiny side down) on a flat surface. Put 1 tablespoon or teaspoon of the stuffing on each leaf (depending on the size); fold its sides a bit and roll it.
  5. Arrange the lamb chops in a pot; pack the stuffed vine leaves together in layers with garlic cloves in between.
  6. Put a heavy plate on top to keep the rolls in shape during cooking.
  7. Hollow the zucchini with an apple corer. Wash them again, and wash the inside.
  8. Stuff the zucchini and avoid overfilling them. Arrange them over the plate that’s in the pot.
  9. Boil the 6 cups of water in a pot with the 3 MAGGI® Chicken Bouillon cubes; pour them over the stuffed vegetables and then add the lemon juice. Bring to boil and then cover and simmer for 2 hours, or until leaves are tender. (Add hot water while cooking if needed).
  10. Arrange in a platter and serve with fresh mint and spring onion.

Nutritional Info

No Info

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