Prep Time 30 Min
Cook Time 30 Min
Servings6 servings People
Calories300 kcal
When I think of comfort food, Sheikh Mahshi bil Laban always comes to mind. This dish, filled with stuffed zucchini simmered in a wonderful yogurt sauce, really brings warmth to my kitchen, especially on busy weeknights. I love that it’s not only hearty but also packed with flavors. My family enjoys it during family gatherings and sometimes even on regular weekdays when we want something special without too much fuss. One tip I’ve learned is to ensure not to overfill the zucchinis so they don’t burst while cooking. Trust me; there’s nothing worse than mushy zucchini spilling everywhere during dinner.
Ingredients
- 7 oz ground meat
- 1 cup Egyptian rice
- 1 tsp salt
- 1 tsp mixed spices
- ½ tsp turmeric
- ½ tsp cinnamon
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ghee
- 2.2 lbs zucchini
Instructions
- Scoop out the insides of the zucchini using a corer.
- Soak the zucchini in salted water for a few minutes, then drain.
- Prepare the filling by rinsing the rice and soaking it in water for about 30 minutes.
- Drain the rice and combine it in a large bowl with the ground meat, spices, onion, garlic, and ghee. Mix well.
- Stuff the zucchini with the filling until they are three-quarters full.
- Boil a large pot of salted water.
- Blanch the stuffed zucchini in the boiling water for a few minutes—just enough to soften them without cooking through.
- Make the yogurt sauce by blending yogurt, tahini, garlic, cornstarch, salt, cilantro, and water in a blender for about one minute.
- Heat the yogurt mixture in a large pot over medium heat until it thickens and boils.
- Remove the zucchini from the boiling water using a slotted spoon.
- Cook the stuffed zucchini in the yogurt sauce for 10 to 15 minutes until fully cooked.
- Transfer the Sheikh Mahshi to a serving dish and sprinkle with chopped cilantro. Serve hot.
What I Notice When Cooking
- The yogurt sauce can easily curdle if heated too quickly, so I always keep the heat low when thickening.
- The balance of spices is important; not too much or the dish can become overwhelming.
- This dish is usually better the next day as the flavors meld together, which makes leftovers great for lunch.
Small Adjustments
- Be careful not to overstuff the zucchini; it helps them maintain their shape and texture.
- If you prefer a creamier texture, add a bit more tahini to the yogurt sauce.
- For a twist, you could try adding some chopped tomatoes to the meat mixture.
Storage and Reheating
I usually store leftovers in an airtight container in the fridge for about 3 to 4 days. The yogurt sauce can separate a little upon reheating, but a gentle stir usually fixes that. It warms up nicely in the microwave or on the stove over low heat.
Nutritional Notes
This dish is quite filling. Each serving roughly has around 300 calories, depending on the exact measurements and serving sizes. It’s a good source of protein and carbohydrates, thanks to the meat and rice.
