This post is dedicated to my best friend who absolutely loves this dish. Sheikh Mihshee is translated literally to English as "Stuffed old man": I have no idea where it got its name!
Sheikh Al Mihshee is comprised of meat stuffed zucchinis in a yogurt sauce. Start by preparing the stuffing--
Meat preparation:
Heat margarine in a saucepan. Fry 1/4 cup of pine nuts until light brown. Remove from saucepan and set aside.
Cook chopped onions (1 onion) and about 300g of ground beef in the margarine, adding salt and "seven spices". Once cooked, mix in the pine nuts.
Zucchini preparation:
Begin by slightly cutting both ends of the zucchini. Then using a zucchini carver, place the end of the utensil parallel to the zucchini to estimate the length of the zucchini, such that you avoid poking a hole on the closed end. Use the carver to remove the pulp of the zucchini by rotating your wrist. Once the pulp is removed, wash the inside of the zucchini and allow it to dry. 15 small sized zucchinis is enough to feed 5 people. Stuff the zucchinis with the meat prep. until about 3/4 full. Press meat firmly into the zucchini. Heat about 1/4 of margarine in a large pot. Place the zucchinis in the pot, turning from side to side until slightly browned on both sides. Add two cups of water to the pot: cook the zucchinis in the hot water (apx. 20 min) until soft.
Yogurt Sauce:
As you wait for the zucchinis to cook, add about 1/2 kg of yogurt in a pot. In a bowl mix two tbsp of starch in half a cup of water, and add this mixture to the yogurt. Heat the yogurt sauce, stirring constantly.
Once the zucchinis are soft, transfer them to the pot with the yogurt sauce, along with the water/margarine mixture you allowed them to cook in. Allow the zucchinis to sit in the yoghurt sauce for about 5 minutes-giving them time to soak in the flavor. Add salt and pepper to taste.
Serve with rice (preferably vermicelli rice) and enjoy!:)
