Wasfetna

Sheikh el mahshi in yogurt

Zucchini and eggplant stuffed with chicken mince in cooked yogurt with a garlic tempering.

Sheikh el mahshi in yogurt — Chicken mince
Cooking time
1 hr 19 min
Hands-on time
1 hr 4 min
Free time
15 min
Difficulty
Medium
Cuisine
Levantine
Contains
Dairy, Eggs, Nuts

Ingredients

5people

Amounts follow the number of people

For the vegetables and stuffing

For the yogurt sauce

For the garlic 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.
  • Food thermometer

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. Soften the onion in a little of the listed cooking fat. Add the ground chicken and seasonings; break it up and cook to 74°C. Stir in the pine nuts and cool until warm before filling.

    20 min
    You’ll know it’s ready when

    The thickest part reaches 74°C. Timing is a guide; continue cooking if needed.

  3. Stuff the boiled vegetables with the chicken 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 thickened but did not separate.

    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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