The time spent preparing a full meal may seem like just a matter of hours, but for Egyptian women, especially when making mahshi — stuffed vegetables known in some cultures as dolma — time is not measured by the ticks of a clock. It is a gentle, healing ritual, flowing through each tender vine leaf, far more than the simple act of cooking a dish. There is the time to gather the ingredients, and then there is the time to prepare the mahshi, a ritual in itself, usually unfolding outside the kitchen. I still remember the excitement I felt as a child, watching my mother and grandmother transform the living room into their cooking space. The way they would lay out the table, carefully unfurling each vine leaf, filling it with the fragrant mixture of rice and vegetables, and wrapping it with such care. Each leaf, no matter how small or delicate, was handled with precision, every fold tucked just right. But it was not just the physical act of wrapping that made it special. With every fold, with every leaf they filled, there was conversation—reflections on the past, dreams…
