Entree: Syria – Damascus – شيخ المحشي ➤ Shaykh al-Mahshi (Spiced meat-stuffed small vegetables braised in a tangy yogurt-egg sauce)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr

Additional 15 min

Total 1 hr 55 min

Ingredients

- 8 small zucchini or baby eggplants (about 1.5–2 lb) (680–900 g)
- 1 lb (454 g) ground lamb
- 1/3 cup (60 g) short-grain rice, rinsed
- 1 small yellow onion, finely chopped (about 4 oz / 115 g)
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) pine nuts
- 1/4 cup (15 g) fresh parsley, finely chopped
- 2 tbsp (8 g) fresh dill, chopped
- 1 tsp ground allspice (2 g)
- 1/2 tsp ground cinnamon (1 g)
- 1 tsp kosher salt (5 g) plus more to taste
- 1/2 tsp freshly ground black pepper (1 g)
- 2 tbsp tomato paste (30 g)
- 1 cup (240 ml) low-sodium chicken or vegetable broth
- 2 cups (480 ml) plain full-fat yogurt
- 1 large egg
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (28 g) butter or ghee
- Additional chopped mint or parsley for garnish

Instructions

1. Prepare the vegetables: trim ends of zucchini or baby eggplants and hollow them with a corer or small spoon, leaving a 1/4-inch shell; reserve cores. Lightly salt the insides and set aside upright in a colander to drain for 15 minutes.
2. Par-cook the rice: put rinsed rice in a small saucepan with 1/2 cup (120 ml) water, bring to a simmer, cover, and cook 8–10 minutes until partially tender; drain any excess water and let cool slightly.
3. Make the stuffing: heat 1 tbsp (15 ml) olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent, 4–5 minutes. Add minced garlic and reserved chopped vegetable cores, finely chopped, and cook 2–3 more minutes.
4. Combine stuffing ingredients: in a bowl mix ground lamb, par-cooked rice, sautéed onion-core mixture, pine nuts, parsley, dill, allspice, cinnamon, 1 tsp salt, and 1/2 tsp pepper. Form into small cylinders to fit the hollowed vegetables, leaving a little space at each end to allow stuffing to expand.
5. Stuff the vegetables: gently spoon or press the meat mixture into each vegetable, not overstuffing, and set aside.
6. Brown the stuffed vegetables: heat remaining 1 tbsp (15 ml) olive oil in a wide, heavy pot over medium heat. Add stuffed vegetables seam-side down and brown lightly on all sides, 6–8 minutes total; work in batches if needed. Remove and set aside.
7. Build the braising base: in the same pot melt 2 tbsp (28 g) butter, stir in tomato paste and cook 1 minute. Add 1 cup (240 ml) broth and bring to a simmer, scraping up browned bits. Return stuffed vegetables to the pot, standing them close together, add more broth if needed to come about halfway up the vegetables.
8. Simmer gently: cover pot and simmer over low heat for 25–35 minutes, until vegetables are tender and meat is cooked through.
9. Prepare the yogurt-egg sauce: whisk together 2 cups (480 ml) yogurt and 1 large egg in a bowl until smooth. Temper the yogurt mixture by slowly whisking in 1/2 cup (120 ml) hot braising liquid, then stir in lemon juice.
10. Finish the dish: remove vegetables briefly to a warm platter. Bring pot liquid to low heat and slowly stir in the tempered yogurt mixture, heating gently until sauce thickens but does not boil (to prevent curdling), about 3–5 minutes. Adjust seasoning with salt and pepper.
11. Serve: spoon sauce over the stuffed vegetables, garnish with chopped mint or parsley and a drizzle of melted butter. Serve warm with flatbread or rice.