📝 About This Recipe
A crown jewel of Iraqi Jewish cuisine, Tibe (also known as Mahshi) is a labor of love that transforms humble vegetables into a meltingly tender, sweet, and savory masterpiece. Each vegetable is hollowed out and stuffed with a fragrant blend of rice, herbs, and warm spices, then slow-simmered in a rich tamarind and tomato broth. This dish is traditionally prepared for Shabbat or festive gatherings, offering a complex flavor profile that perfectly balances citrusy brightness with deep, earthy undertones.
🥗 Ingredients
The Vegetables to Stuff
- 4-5 pieces Small Zucchini (hollowed out with a corer)
- 3 pieces Medium Bell Peppers (tops removed and seeded)
- 2 pieces Large Onions (slit to the core and parboiled to separate layers)
- 2-3 pieces Small Eggplants (hollowed out)
The Filling
- 1.5 cups Short-grain Rice (rinsed and soaked for 20 minutes)
- 1/2 lb Ground Beef or Lamb (optional for vegetarian version, use extra rice/herbs)
- 1 bunch Fresh Parsley (finely chopped)
- 1/2 bunch Fresh Cilantro (finely chopped)
- 2 tablespoons Tomato Paste
- 1 tablespoon Baharat Spice Mix (Iraqi blend containing allspice, cinnamon, and cloves)
- 3 tablespoons Olive Oil
- to taste Salt and Black Pepper
The Braising Liquid
- 2 tablespoons Tamarind Paste (dissolved in a little warm water)
- 1/4 cup Lemon Juice (freshly squeezed)
- 1-2 tablespoons Sugar or Date Syrup (Silan) (to balance the acidity)
- 3 tablespoons Tomato Paste
- 3-4 cups Boiling Water (as needed to cover vegetables)
- 6 pieces Garlic Cloves (sliced)
👨🍳 Instructions
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1
Prepare the onions by making a vertical slit from the top to the center. Boil them in water for 10 minutes until soft, then carefully peel away the layers. These will be used for rolling.
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2
Hollow out the zucchini and eggplants using a vegetable corer or a small spoon, being careful not to pierce the bottom or sides. Save the flesh, chop it finely, and set aside.
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3
In a large mixing bowl, combine the soaked rice, ground meat (if using), chopped herbs, the 2 tablespoons of tomato paste, Baharat, olive oil, and the reserved chopped vegetable flesh. Season generously with salt and pepper.
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4
Stuff the vegetables: Fill the zucchini, peppers, and eggplants about 3/4 full, allowing room for the rice to expand. Place a small spoonful of filling on an onion layer and roll it up tightly.
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5
In a large, wide, heavy-bottomed pot, drizzle a little oil. If you have extra vegetable scraps or sliced potatoes, place them at the bottom to prevent sticking.
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6
Arrange the stuffed vegetables in the pot. Place the heavier vegetables (zucchini, eggplant) at the bottom and the delicate onion rolls and peppers on top.
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7
In a separate jug, whisk together the tamarind paste, lemon juice, sugar/silan, 3 tablespoons of tomato paste, sliced garlic, and boiling water.
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8
Pour the liquid over the vegetables until they are almost submerged. Place a heat-proof plate upside down over the vegetables to weigh them down and keep them from unrolling.
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9
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 60 minutes.
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10
After an hour, remove the plate. Continue to simmer uncovered for another 20-30 minutes, or until the sauce has thickened into a syrupy glaze and the vegetables are tender.
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11
Optional: For a traditional touch, place the pot in a 300°F (150°C) oven for the last 30 minutes to allow the tops to slightly caramelize.
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12
Remove from heat and let the dish rest for at least 15 minutes before serving. This allows the flavors to settle and the sauce to coat the vegetables perfectly.
💡 Chef's Tips
Don't overstuff the vegetables; the rice needs space to expand or the vegetables will burst. Use short-grain rice (like Calrose or Arborio) for a creamier, more cohesive filling that holds together. If you can't find Baharat, mix equal parts cinnamon, allspice, and black pepper with a pinch of nutmeg. For the best flavor, make the dish a day in advance; the flavors deepen significantly overnight. The 'Hikaka' (the scorched bottom) is a delicacy—if the bottom slightly browns, it adds a wonderful smoky flavor.
🍽️ Serving Suggestions
Serve warm with a dollop of thick Greek yogurt or a side of creamy Tahini. Pair with a fresh Israeli salad of finely diced cucumbers and tomatoes to cut through the richness. Accompany with warm pita or crusty bread to soak up the tangy tamarind sauce. A glass of chilled Arak with ice and water is the traditional spirit to enjoy with this meal. Serve as the centerpiece of a Shabbat lunch alongside other Mizrahi small plates (Meze).