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Ponekad nas najlepša jela pronađu tamo gde se najmanje nadamo u kuhinji drage prijateljice, uz šoljicu kafe i spontano “moraš da probaš ovo!” Tako je bilo i sa Mahshy sarmicama. Do tada nisam ni znala da postoji nešto tako ukusno, mirisno i toplo a bez mesa, a kada sam ih prvi put probala, znala sam da ovo mora da postane deo mog domaćeg repertoara.
Mahshy su zapravo male sarmice, ali potpuno drugačije od naših tradicionalnih. Punjenje je jednostavno riža sa začinima ali ono što ih čini posebnim je sos. Gust, bogat, pun bilja i sa Baharat začinom koji jelu daje karakterističan miris i ukus orijenta.
Ovaj recept je nastao u mojoj kuhinji kao omaž toj večeri kod prijateljice i njenom nesebičnom deljenju ukusa svog porekla. Sada ga delim s vama u nadi da će i vas očarati kao mene.
Potrebno za sos
3 luka
4-6 čena belog luka
2 sveža paradajza
100 g paradajz pirea (iz tube)
400 g seckanog paradajza (iz konzerve)
1 povrtna kocka
1 kašičica Baharat začina*
2 kašičice vegete
1 kašičica soli
1 kašičica bibera
po 30 g svežeg peršuna, kopra i korijandera
I jos je porebno za sarme
2 glavice kupusa
500 g riže za puding ili rižoto
1 litra povrtne ili pileće supe
2 ljute papričice, opcionalno
Priprema
1. Priprema kupusa
U velikoj šerpi stavite da provri oko 2 litra vode. Dodajte kašičicu soli, ½ kašičice mlevenog korijandera i ½ kašičice vegete. Cele listove kupusa kuvajte 1–2 minuta tek toliko da omekša. Ohladite ga, pa svaki list isecite na 4 mala trougla (veličine oko 8–10 cm). Ako želite, ovo se može uraditi i dan ranije.
2. Sos pun mirisa
Luk sitno iseckajte (najlakše u blenderu) i propržite ga na malo ulja da fino zarumeni. Sve vrste paradajza, beli luk i začine stavite u blender, kratko izmešajte, pa dodajte u šerpu sa lukom. Dodajte izmrvljenu povrtnu kocku. Na kraju dodajte sitno seckani peršun, kopar i korijander. Ostavite da se sve krčka na laganoj vatri oko 20 minuta. Miris koji će se širiti kuhinjom biće pravo putovanje na Bliski Istok.
3. Tajna ukusa je u filu
Operite rižu, procedite i dodajte prstohvat soli i bibera. Zatim sjedinite sa ohlađenim sosom i ostavite da se potpuno ohladi. Ovaj korak je važan da bi punjenje bilo kompaktno.
4. Pravljanje sarmica
Na dno veće šerpe složite nekoliko listova kupusa. Svaku sarmicu punite sa otprilike jednom kašičicom nadjeva. Nisu velike, ali ih zato ima mnogo, od ove mere dobije se oko 80 sarmica!
5. Kuvanje
Prelijte sve pripremljenom supom dovoljno da sve sarmice budu potpuno potopljene. Odozgo stavite preostale listove kupusa i ljute papričice, poklopite i kuvajte na laganoj vatri oko sat vremena.
Posluživanje i saveti
Mahshy sarmice su sjajne tople, ali i sledećeg dana kada se svi ukusi dodatno prožmu. Možete ih poslužiti uz salatu, a moj favorit je definitivno domaći kajmak. Za pun ukus Bliskog Istoka, možete u sos dodati i blendani lovorov list zajedno sa Baharatom, kao što je to uradila moja prijateljica.
Ako pravite veću količinu, znajte da se sjajno zamrzavaju bilo kuvane, bilo punjene a neobradjene, spremne za kuvanje kad zatrebaju. U mom zamrzivaču se uvek nađe barem jedna kesica.
Na kraju…
Ako ste ljubitelj sarmi, ali želite da probate nešto novo, Mahshy će vas oduševiti. U njima ima topline domaće kuhinje, ali i tajanstvenosti dalekih krajeva. U svakom zalogaju oseća se pažnja, miris bilja i ljubav prema kuvanju. Probajte, javite mi kako su vam ispale, i obavezno ih podelite sa dragim ljudima jer ovakva jela ne zaslužuju da ostanu tajna.
Ako isprobate ovaj recept, volela bih da vidim vašu verziju. Tagujte me na Instagramu @smikiscorner
Mahshy Vegan Cabbage Rolls
A Taste of the Middle East in My Kitchen!
Sometimes, the most beautiful dishes find us when we least expect them, in a friend’s kitchen, over a cup of coffee, with a casual “you have to try this!” That’s exactly how I discovered Mahshy vegan stuffed cabbage rolls that instantly won me over.
Until that day, I had never even heard of Mahshy. But from the very first bite, I knew this was something special. Light, flavorful, comforting and meat free. I fell in love and knew I had to recreate it at home and share it with you.
These little rolls might remind you of traditional Balkan sarma, but they’re completely different. The filling is simple just rice with spices but what makes them stand out is the sauce. Rich, fragrant, infused with herbs and the warm, complex notes of Baharat spice, it brings a little magic from the Middle East straight into your kitchen.
This recipe is my homage to that cozy evening with my friend and her generous sharing of flavors from her culture. Now, I pass it on to you with love and excitement.
For the sauce
3 onions
4–6 garlic cloves
2 fresh tomatoes
100 g tomato paste (from a tube)
400 g canned chopped tomatoes
1 vegetable stock cube
1 tsp Baharat spice*
2 tsp Vegeta (or any vegetable seasoning)
1 tsp salt
1 tsp pepper
30 g each of fresh parsley, dill, and coriander
For the rolls
2 heads of cabbage
500 g pudding rice or risotto rice
1 liter vegetable or chicken broth (depending on your preference)
2 hot chili peppers
Instructions
1. Preparing the cabbage
In a large pot, bring about 2 liters of water to a boil. Add a teaspoon of salt, ½ tsp ground coriander and ½ tsp of vegetable seasoning. Blanch the whole cabbage leaves for 1–2 minutes just enough to soften them. Let them cool, then cut each leaf into 4 small triangles (around 8–10 cm in size). You can prep the cabbage a day in advance.
2. A sauce full of flavor and color
Finely chop the onions (a blender works great here) and sauté them in oil until golden. Blend the fresh tomatoes, canned tomatoes, tomato paste, garlic and spices until combined, then add to the pan with the onions. Crumble in the stock cube. Finally, add the finely chopped parsley, dill and coriander. Let the sauce simmer on low heat for about 20 minutes. The aroma that fills your kitchen will transport you straight to the Middle East.
3. The heart of the roll rice
Wash and drain the rice, then season it with a pinch of salt and pepper. Mix it into the cooled sauce and let it sit until completely cooled. This step helps the filling stay compact when rolling.
4. Rolling the Mahshy
Line the bottom of a large pot with some cabbage leaves. Fill each cabbage triangle with about one teaspoon of the rice mixture. These rolls are small but you’ll get plenty! This recipe yields around 80 rolls.
5. Let the magic happen
Pour the broth over the rolls until fully covered. Put any leftover cabbage and the chili peppers on top. Cover the pot and simmer gently for about one hour.
Serving & Tips
Mahshy tastes even better the next day when the flavors have had time to develop. Serve it with a fresh salad or as I prefer with a generous spoon of kaymak (crème fraîche).
My friend served it with a salad and a broth made from a whole chicken, which she then seasoned, added onions, drizzled with oil and roasted in the oven. It was delicious.
If you’re making a big batch, know that these rolls freeze beautifully either after cooking or just the filling. I always keep a bag in my freezer, ready for when a craving hits. When you’re ready to make Mahshy, simply prepare your cabbage and roll.
Final Thoughts…
If you love sarma and want to try something a little different, Mahshy will win you over. There’s warmth in every bite, the kind that feels both comforting and exotic. It’s a dish full of care, heritage, and joy.
Give it a try and let me know how it turned out! And most importantly, share it with someone you love. Because meals like this are meant to be shared.
If you try this recipe, I’d love to see your version.
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