How toShaikh’al Mihshi - Stuffed Zucchini & Rice
22 steps
Sauté one finely chopped onion
1
Add 1kg ground beef when onions are golden , season with salt and black pepper
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Wash your zucchini’s. Remove top & bottom. I am doing about 28-30 for a family get together
3
Using a thin corer, remove the inside. Be careful, it breaks easily!
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Once your meat is fully cooked, turn off the heat and add 1 bunch of parsley finely chopped
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Before stuffing your zucchini’s, wash the insides with cold water removing anything left inside
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Stuff your zucchini’s, firmly pressing down repeatedly, leave about 2mm at the top
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Traditional recipe says to deep fry.I lightly coat with olive or veg oil & put them in the oven-350’
8
While zucchini bakes I make the rice.About 1 cup vermicelli to 3 cups rice. +oil, cook until golden
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3 cups short grain rice (masri rice) need about 4 cups of water
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Add washed rice, on highest heat, wait until it boils. Also, add salt now to taste
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Turn down to lowest heat and cover.
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Add 2-3, 750 yogurt containers, 2 eggs, 4 tblspns cornstarch & salt to taste
13
Pour in a big pot& mix gently (NON-STOP).This is CRUCIAL to make sure your soup is creamy and smooth
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If you stop mixing the soup will break & will no longer be smooth. Stir until it boils
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Once it boils you can stop. Lower the heat to M-L. If soup breaks put in blender then back in pot
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Check your rice. Check the water and how much more time it needs
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My rice is ready
18
Took out zucchini’s when golden and cooked.
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Chopped a zucchini in soup to cook.Add your baked zucchini’s gently to add flavour
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Let them sit while yogurt boils for acouple minutes to have the awesome flavours mixing
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Serve your rice with these delicious stuffed zucchini’s cooked in a creamy yogurt soup
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