Spice Mix - Rice Stuffed Veggies Recipe - Mahshi 6 KG

This recipe has been specially designed to meet the needs of chefs in central kitchens, ensuring:
• Consistency in taste and color every time, regardless of batch size.
• Time and effort savings
• Stable quality that guarantees customer satisfaction.
• Flexibility in usage, as it can be applied to various quantities (10–50 Kg rice or more) using the same standard ratios.

النسب القياسية للتشغيل
Standard Usage Ratios
كمية الأرز
Rice Quantity خلطة التوابل
Spice Mix
1 Kg 60 g
2 Kg 120 g
3 Kg 180 g
4 Kg 240 g
5 Kg 300 g
10 Kg 600 g
20 Kg 1.2 Kg
30 Kg 1.8 Kg
40 Kg 2.4 Kg
50 Kg 3 Kg
Cooking Instructions:
Reference Batch Size: 30 kg Rice
Required Ingredients:
• 1.8 Kg Rice Stuffed Veggies Recipe
• 4.5 – 6 liters clarified butter / ghee / oil
• 30 medium onions (chopped)
• 30 liters tomato juice
• 30 liters water
• 30 bunches fresh parsley, dill, and coriander (finely chopped)
• 30 Kg Egyptian rice
Steps
1. In a large pan over medium heat, add 1 cup of ghee, butter, or oil.
2. Sauté the finely sliced onions until light golden.
3. Add tomato juice and water, then mix in the seasoning blend. Stir well and remove the seasoned sauce from heat.
4. Wash and drain the Egyptian rice thoroughly. Once the sauce has cooled, add the rice together with the fresh chopped parsley, dill, and coriander. Mix well.
5. Use the prepared rice to stuff vine leaves, cabbage leaves, or any type of vegetable. Cook with stock (broth) according to preference.

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Ingredients

• Maltodextrin - Salt -Spice Mix (Black Pepper - Dill - Other Seasoning) - Dried Vegetables - Sugar - Flavor Enhancer Monosodium Glutamate E621.