Dinner Party · Lebanese
Sheikh El Mahshi
Zucchini boats stuffed and simmered in a savory yogurt sauce spiced to perfection.
Why This Works
The creamy yogurt sauce acts as a gentle, tangy counterpoint to the savory, spiced meat-filled vegetables.
The Upgrade
Sprinkle with fresh parsley and a dash of sumac for color and acidity.
Chef's Secret
Michelin TechniqueWhisking the yogurt in one direction helps maintain its structure and prevents breaking during the simmering process.
Ingredients
Total time including resting: 45 min
Directions
Hollow out the zucchini using a corer, being careful not to pierce the bottoms.
10 minSauté the ground beef and onions in a skillet until browned. Add pine nuts and season with salt and allspice.
8 minStuff the zucchini boats tightly with the beef mixture.
5 minQuickly pan-fry the stuffed zucchini in a little oil until the skin is lightly blistered and golden.
5 minIn a pot, whisk yogurt, egg, and cornstarch until smooth; the egg prevents the yogurt from curdling when boiled.
2 minBring the yogurt sauce to a simmer over medium heat, stirring constantly until thick and velvet-like.
5 minAdd the zucchini to the sauce, cover, and simmer on low heat until the vegetables are tender.
10 minStir in the garlic and dried mint right before serving to infuse a sharp, aromatic finish.
1 minWine Pairing
Viognier
White Wine
The BottleYves Cuilleron Les Vignes d'à Côté
The perfumed, slightly oily texture of Viognier pairs seamlessly with the thick, tangy yogurt sauce. Its aromatic complexity works well with the spiced stuffing inside the zucchini, creating an elegant, cohesive finish.
Nutrition per Serving
350
calories
22g
protein
15g
carbs
20g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Vermicelli Rice
Buttery vermicelli rice is the perfect mild starch to absorb the spiced yogurt sauce from the zucchini.
Ingredients
Directions
Melt butter and oil in a heavy-bottomed pot over medium heat.
Add vermicelli and toast, stirring constantly until deep golden brown.
Add rinsed rice and salt, stirring for 1 minute to coat grains in fat.
Pour in boiling liquid, cover tightly, and reduce heat to the lowest setting.
Simmer for 15 minutes, then remove from heat and let rest covered for 5 minutes.
Fluff gently with a fork and serve immediately.
Side Dish
Fresh Mint Salad
A simple salad of mint and radish provides a sharp, refreshing crunch against the soft, warm yogurt sauce.
Ingredients
Directions
In a small bowl, whisk the Greek yogurt with half the lemon juice and a pinch of salt until smooth.
Using a mandoline, shave the radishes into paper-thin rounds and submerge them in ice water for 5 minutes to ensure maximum crispness.
Pat the radish slices dry thoroughly with a lint-free towel.
Gently fold the mint leaves and dried radishes together in a chilled mixing bowl.
Dress the salad lightly with the remaining lemon juice and olive oil, tossing quickly to coat without bruising the mint.
Spread the yogurt sauce across the base of a serving plate and mound the mint-radish mixture directly on top.
Member Reviews
How did it turn out?
Rate this recipe
This Sheikh El Mahshi came out incredible. The chef's secret tip is worth the price of admission.