ŞIHIL MAHŞİ (FRIED AND STUFFED ZUCCHINIS)

Ingredients (For 2-3 pax)

– 500 gr zucchinis (2-3 units) 

– 250 gr minced meat (beef or beef and lamb mixture) 

– 1 onion

– 1/2 cup cooked chickpeas

– 2 coffee spoon tomato paste

– Parsley

– 6 table spoon olive oil

– 1/2 coffee spoon ground black pepper

– 1/2 coffee spoon red pepper flakes

– 1/2 coffee spoon cummin

– 1/2 coffee spoon sumac

– 1 coffee spoon salt

– 1 coffee spoon dried mint

– 10-15 cherry tomatoes

– 1 cup hot water

– Yogurt with garlic and fresh mint to garnish

Instructions:

-Wash and dry the zucchinis. Cut them into 3 pieces and mark them with a fork as it is shown in the photos.  Carve the zucchinis.

– Heat 4 table spoon olive oil in a pan, fry the zucchinis. (do not fry them  for a long time, they should not be tender. Their texture shıld be al dente)

– Sauté the finely chopped onion with 2 table spoon olive oil in another pan or saucepan. Add minced meat and cook for 10 minutes on medium heat.

– Add the spices (black pepper, cumin, sumcac, red pepper flakes), salt and 1 coffee spoon tomato paste) and cook it for 10 minutes.

– Add chickpeas and finely chopped parsley and take the saucepan away from the heat.

– Stuff the zucchinis with the filling; place them on the baking tray.

– Wash and dry the cherry tomatoes, place them in the middle of the stuffed zucchinis in the baking tray.

– Dissolve 1 coffee spoon tomato paste in 1 cup hot water, add dried mint; pour it on the stuffed zucchinis.

– Bake it in the preheated oven (180 Celsisus degrees for the oven with fan, 200 Celsius degrees for the oven without fan) for 30-40 minutes.

-Serve it by garnishing with yogurt and fesh mint.

Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s