Dinner · 60 min · middle-eastern

Sheikh el Mahshi

If you like small zucchini, you’ll love this Middle Eastern dinner — 60 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 8 Small zucchini
• 1 lb Ground lamb
• 1/3 cup Pine nuts
• 3 cups Plain yogurt
• 1 tbsp Cornstarch
• 1 Egg
• 1 Onion
• 1 tbsp Baharat

Steps

1. Hollow the zucchini with an apple corer, leaving sturdy walls — pierced shells leak their filling into the sauce.
2. Brown the lamb with onion, baharat, and pine nuts into a rich hash; stuff each zucchini firmly.
3. Whisk the yogurt with cornstarch and egg until perfectly smooth; bring to a bare simmer, stirring constantly, until it thickens — the starch and egg armor it against splitting.
4. Nestle the stuffed zucchini into the yogurt sauce and simmer gently 20 minutes until tender.
5. Never let the sauce boil; a rolling boil curdles even stabilized yogurt.
6. Serve over rice with the silky yogurt sauce ladled generously.
7. “The sheikh of stuffed dishes” — the yogurt sauce elevates humble zucchini to royalty.

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