Sheikh Mahshi
This recipe is Sheikh Mahshi with zucchini: cooked yogurt thickened with starch and level salt, zucchini lightly cooked in a pot or pan over the heat, and crispy seasoned meat with ghee, a cinnamon stick, and salt. It is served with vermicelli rice made with olive oil, ghee, and a pinch of white pepper, and topped with toasted pine nuts. The video states a cooking time of half an hour, and the oven temperature mentioned is the highest setting.
A stuffed Middle Eastern vegetable dish, typically made with zucchini and ground meat.
Like stuffed zucchini in a rich sauce.
Ingredients
- half a kilo half a kilo crispy meat
- 1 tablespoon ghee
- 1 stick cinnamon stick
- 1 and a half kilos yogurt
- 3 tablespoons starch
- 1 level tablespoon level salt
- a pinch salt
- a pinch pepper
- toasted pine nuts toasted pine nuts
- a little olive oil
- 2 cups long-grain rice
- vermicelli vermicelli
- a pinch white pepper
- water water
- cut zucchini cut zucchini
- a little oil
- at the highest temperature oven
- yogurt yogurt
Instructions
- In a pot over the heat, add the ghee and cinnamon stick.
- In a pot over the heat, add the yogurt, starch, and level salt, and stir until combined.
- In a pan over the heat, cook the zucchini with a little oil. The chef described this as a healthy and quick method.
- In a pan or pot over the heat, sauté the crispy meat with a little salt.
- In a pot over the heat, prepare the vermicelli rice with ghee, a little olive oil, a pinch of salt, a pinch of white pepper, and water.
- In an oven at the highest temperature, the chef indicated that the zucchini is placed in the oven so it takes on the flavors of both the yogurt and meat.
- In a pan over the heat, toast the pine nuts until suitable for serving.
- On a serving platter, combine the yogurt, zucchini, meat, and rice, then garnish the top with toasted pine nuts.