Wasfetna

Sheikh el mahshi in yogurt

Courgettes and aubergines stuffed with meat and pine nuts, cooked in hot yogurt sauce with fried garlic and coriander.

Sheikh al-Mahshi with yogurt
Cooking time
1 hr 15 min
Hands-on time
56 min
Free time
15 min
Difficulty
Medium
Cuisine
Levantine
Calories
660
Contains
Nuts, Dairy, Eggs

Sheikh el mahshi is filled with meat and pine nuts alone, with no rice. The vegetables are poached until soft but not falling apart, and the yogurt is stirred in one direction until the first bubble so it doesn't split, then poured over them.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

5people

Amounts follow the number of people

For the vegetables and stuffing

For the yogurt

For the tempering

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Corer — Hollowing to an even thin wall cannot be done without one.
  • Wide pot — The stuffed vegetables are packed into it and the yogurt poured over.
  • Hand whisk — The yogurt is whisked cold with cornflour and egg before it meets heat.

Method

  1. Hollow out the zucchini and eggplant, and boil them in salted water until they soften without falling apart.

    15 min
    You’ll know it’s ready when

    A knife goes into the wall easily and the zucchini still holds its shape.

  2. Sauté the onions in ghee, add the meat and spices and stir until browned, then add the pine nuts and salt.

    12 min
    You’ll know it’s ready when

    The meat is brown and the pine nuts are golden.

  3. Stuff the boiled vegetables with the meat and arrange them in a wide pot.

    12 min
    You’ll know it’s ready when

    They sit side by side in a single layer.

  4. Whisk the yogurt with the cornstarch, egg and salt while cold, then cook over medium heat, stirring constantly, until it boils.

    12 min
    You’ll know it’s ready when

    The yogurt has thickened without splitting.

    Tip: Stir in one direction without stopping until the first bubble.

  5. Pour the yogurt over the stuffed vegetables and leave the pot on low heat.

    15 minYou can walk away
    You’ll know it’s ready when

    The vegetables are submerged and the yogurt is simmering gently.

  6. Fry the garlic and coriander in ghee and pour them over the top, then serve with rice.

    5 min
    You’ll know it’s ready when

    The tempering smells strong and the top is glossy.

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