Sheikh al-mahshi

Sheikh al-mahshi (شيخ المحشي Arabic pronunciation:

In general, small vegetables are used, since large ones are difficult to seed, and require a lot of stuffing.[10] If only large ones are available, it is better to cut them in half. Although less well known, there are also recipes that use tomatoes.^[11]

The filling begins by lightly toasting the almonds or pine nuts. In addition, a chopped onion is cooked over low heat. Then the minced meat is added and seasoned with the spices to suit each home: cinnamon, black pepper, etc. and salt. Finally, the meat is mixed with the dried fruit.

In the Middle East there is a specific kitchen utensil for emptying vegetables, called in Arabic حفارات الكوسا (hafarat kusa, or ma2warah) and "sacacorazones" in Spanish. With another utensil there is a risk of breaking the skin of the vegetable and therefore making it unusable.^[12]

Once all the zucchini have been emptied, they are stuffed. Finally, the zucchini are lightly browned in

For the yogurt sauce, flour should be mixed with strained yogurt and water, and heated in the pot without stopping stirring, which is difficult. First-time cooks are advised to add egg or an egg-flour mixture to help stabilize the sauce and keep it from splitting.^[12] Starch can also be used to thicken it. Finally, the stuffed zucchini are placed in the yogurt sauce and cooked. The dish is commonly served with rice.

• Variants
• 
  Sheikh al-mahshi of zucchini and aubergines in tomato sauce
• 
  Sheikh al-mahshi of zucchini in yogurt sauce

See also

Wikimedia Commons has media related to Sheikh al-mahshi.

• Makdūs, candied and stuffed aubergines
• Mahashi
  , Arabic stuffed vegetables

References