Sheikh El Mahshi (Stuffed Zucchini in Yogurt)

Ingredients

Zucchini

• 1 kg zucchini, cored
• 500 g minced meat
• 1 onion
• Salt
• Black pepper
• Five-spice mix (cloves, cardamom, cinnamon, nutmeg, black pepper)
• 1/4 cup fried pine nuts
• 4 tbsp vegetable oil
• 1 cup oil for frying (or use an air fryer)

Yogurt sauce

• 1 kg yogurt (sheep's yogurt or half and half for a creamy texture)
• 2 to 3 tbsp cornstarch, depending on the type
• 1 cup cold water

Vermicelli rice

• 2 cups Egyptian rice
• 1/4 cup vermicelli
• Salt
• Vegetable oil

Method

1. Heat 4 tbsp oil in a pan and soften the onion. Add the meat and cook briefly, then add the spices, salt and pepper until cooked. Stir in the pine nuts and let it cool.
2. Stuff the zucchini generously with the meat and pine nuts.
3. Fry the stuffed zucchini in oil until golden (or air fry for 20 minutes, lightly brushed with oil), then simmer in boiling water until cooked (it still needs a final boil with the yogurt).
4. Yogurt: whisk it well while cold. Dissolve the cornstarch in a cup of cold water and add it gradually while stirring. Place over heat and keep stirring without stopping until it boils. Add the zucchini and let it simmer together briefly. Never cover the pot or the yogurt will split.
5. Rice: toast the vermicelli in a pot, add the rice with 1 cup water per cup of rice, salt and oil. Cook on low heat until the water evaporates, about 10 minutes after it is absorbed.