Sheikh al-Mahshi (Stuffed Zucchini/Eggplant in Yogurt Sauce)

🛒 Ingredients

• Medium Zucchini or Small Eggplant 120 g · 30 kcal
• Minced Lamb (lean) 60 g · 150 kcal
• Uncooked Short-Grain Rice 15 g · 53 kcal
• Pine Nuts 8 g · 48 kcal
• Yellow Onion 20 g · 8 kcal
• Fresh Parsley 3 g · 0 kcal
• Garlic 3 g · 4 kcal
• Olive Oil 10 g · 90 kcal
• Full-Fat Plain Yogurt 100 g · 60 kcal
• Cornstarch 3 g · 11 kcal
• Water 100 g · 0 kcal
• Mixed Spices (Allspice, Cinnamon, Black Pepper) 2 g · 0 kcal

👨‍🍳 Instructions

1. Prepare the vegetables: Wash and hollow out the zucchini or small eggplants, leaving about a 1/2-inch thick wall. Sprinkle the insides with a pinch of salt and let them sit for 15 minutes to draw out excess moisture, then pat dry.
2. Prepare the stuffing: In a bowl, combine minced lamb, uncooked rice, finely chopped onion, pine nuts, fresh parsley, minced garlic, mixed spices, and a pinch of salt. Mix well until everything is evenly distributed.
3. Stuff the vegetables: Tightly pack the prepared zucchini or eggplants with the meat and rice mixture, but do not overfill as the rice will expand during cooking.
4. Brown the stuffed vegetables: Heat a tablespoon of olive oil in a large pot or deep skillet over medium-high heat. Carefully brown the stuffed zucchini/eggplants on all sides until lightly golden, then remove and set aside.
5. Prepare the yogurt sauce: In the same pot, whisk together full-fat plain yogurt, cornstarch, and water until smooth. Add minced garlic and a pinch of salt. Bring the mixture to a gentle simmer over medium heat, stirring constantly to prevent curdling, until it thickens slightly.
6. Simmer the dish: Gently place the browned stuffed zucchini/eggplants into the simmering yogurt sauce. Ensure they are mostly submerged. Reduce heat to low, cover, and simmer for 45-60 minutes, or until the vegetables are tender and the rice and meat are fully cooked.
7. Serve: Remove from heat and let it rest for a few minutes before serving. Garnish with fresh parsley or toasted pine nuts if desired. Serve hot with a side of extra yogurt or fresh bread.