Entree: Syria – Euphrates Valley – شيخ المحشي ➤ Sheikh al-Mahshi (Rich stuffed vegetables filled with spiced minced lamb and pine nuts, simmered in a yogurt-tomato sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 35 min

Cook 45 min

Additional 10 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground lamb
- 8 small eggplants, about 1 1/2 lb (700 g) total
- 6 small zucchini, about 1 lb (450 g) total
- 1/2 cup (100 g) short-grain rice, rinsed and drained
- 1/3 cup (45 g) pine nuts, toasted
- 1 medium onion, finely chopped, about 1 cup (150 g)
- 2 cloves (0.21 oz (6 g)) garlic, minced
- 1/4 cup (60 ml) olive oil, plus 1 tbsp (15 ml) for browning
- 1 tsp (2 g) ground cinnamon
- 1/2 tsp (1 g) ground allspice
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (5 g) salt, adjust to taste
- 2 cups (480 ml) plain yogurt, whisked
- 1 cup (240 ml) water
- 2 tbsp (34 g) tomato paste
- 1 egg, beaten, about 1 3/4 oz (50 g) (to stabilize yogurt)
- 1 tbsp (8 g) all-purpose flour (to help stabilize sauce)
- 2 tbsp (30 ml) lemon juice
- 1/4 cup (15 g) fresh parsley, chopped for garnish

Show original ingredient measurements

- 1 lb (454 g) ground lamb
- 8 small eggplants, about 1 1/2 lb (700 g) total
- 6 small zucchini, about 1 lb (450 g) total
- 1/2 cup (100 g) short-grain rice, rinsed and drained
- 1/3 cup (45 g) pine nuts, toasted
- 1 medium onion, finely chopped, about 1 cup (150 g)
- 2 cloves (6 g) garlic, minced
- 1/4 cup (60 ml) olive oil, plus 1 tbsp (15 ml) for browning
- 1 tsp (2 g) ground cinnamon
- 1/2 tsp (1 g) ground allspice
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (5 g) salt, adjust to taste
- 2 cups (480 ml) plain yogurt, whisked
- 1 cup (240 ml) water
- 2 tbsp (34 g) tomato paste
- 1 egg, beaten, about 50 g (to stabilize yogurt)
- 1 tbsp (8 g) all-purpose flour (to help stabilize sauce)
- 2 tbsp (30 ml) lemon juice
- 1/4 cup (15 g) fresh parsley, chopped for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare vegetables: wash eggplants and zucchini. Trim stems; using a small spoon or corer, hollow out centers of each vegetable leaving about a 1/4–1/2 inch (6–12 mm) wall; reserve scooped flesh, chop finely and set aside.
2. Par-cook rice: place 1/2 cup (100 g) rinsed rice in a small pot with 3/4 cup (180 ml) water, bring to a simmer, cover and cook 6–8 minutes until partially tender; drain and set aside to cool slightly.
3. Make stuffing: heat 1 tbsp (15 ml) olive oil in a skillet over medium heat. Add 1 cup (150 g) chopped onion and sauté until translucent, 5–7 minutes. Add 2 cloves (0.21 oz (6 g)) minced garlic and chopped reserved squash flesh, cook 2–3 minutes. Add 1 lb (454 g) ground lamb and brown, breaking up; stir in 1 tsp (2 g) cinnamon, 1/2 tsp (1 g) allspice, 1/2 tsp (2 g) black pepper and 1 tsp (5 g) salt. Remove from heat and stir in par-cooked rice and 1/3 cup (45 g) toasted pine nuts; let mixture cool enough to handle.
4. Stuff vegetables: fill each hollowed eggplant and zucchini firmly but without over-packing, leaving a little room at the top; seal openings with a small piece of vegetable cap or a toothpick if needed.
5. Arrange the stuffed vegetables snugly in a wide, heavy-bottomed pot in a single layer.
6. Prepare the sauce: in a bowl whisk together 2 cups (480 ml) plain yogurt, 1 cup (240 ml) water, 2 tbsp (34 g) tomato paste, 1 beaten egg (about 1 3/4 oz (50 g)) and 1 tbsp (8 g) flour until smooth; add 2 tbsp (30 ml) lemon juice and a pinch of salt. Temper the yogurt mixture by adding a few spoonfuls of the hot cooking liquid from the pot (or a little hot water) while whisking, then pour slowly over the stuffed vegetables.
7. Braise gently: cover the pot with a lid, bring to a very gentle simmer over low heat and cook for 35–45 minutes until vegetables are tender and stuffing is cooked through. Avoid boiling to prevent the yogurt from splitting; if bubbling too hard, lower the heat and partially cover.
8. Finish and serve: transfer stuffed vegetables carefully to a serving platter, spoon sauce over them, drizzle remaining 1/4 cup (15 g) chopped parsley and a little olive oil (optional) before serving with flatbread or rice.

1. Prepare vegetables: wash eggplants and zucchini. Trim stems; using a small spoon or corer, hollow out centers of each vegetable leaving about a 1/4–1/2 inch (6–12 mm) wall; reserve scooped flesh, chop finely and set aside.
2. Par-cook rice: place 1/2 cup (100 g) rinsed rice in a small pot with 3/4 cup (180 ml) water, bring to a simmer, cover and cook 6–8 minutes until partially tender; drain and set aside to cool slightly.
3. Make stuffing: heat 1 tbsp (15 ml) olive oil in a skillet over medium heat. Add 1 cup (150 g) chopped onion and sauté until translucent, 5–7 minutes. Add 2 cloves (6 g) minced garlic and chopped reserved squash flesh, cook 2–3 minutes. Add 1 lb (454 g) ground lamb and brown, breaking up; stir in 1 tsp (2 g) cinnamon, 1/2 tsp (1 g) allspice, 1/2 tsp (2 g) black pepper and 1 tsp (5 g) salt. Remove from heat and stir in par-cooked rice and 1/3 cup (45 g) toasted pine nuts; let mixture cool enough to handle.
4. Stuff vegetables: fill each hollowed eggplant and zucchini firmly but without over-packing, leaving a little room at the top; seal openings with a small piece of vegetable cap or a toothpick if needed.
5. Arrange the stuffed vegetables snugly in a wide, heavy-bottomed pot in a single layer.
6. Prepare the sauce: in a bowl whisk together 2 cups (480 ml) plain yogurt, 1 cup (240 ml) water, 2 tbsp (34 g) tomato paste, 1 beaten egg (about 50 g) and 1 tbsp (8 g) flour until smooth; add 2 tbsp (30 ml) lemon juice and a pinch of salt. Temper the yogurt mixture by adding a few spoonfuls of the hot cooking liquid from the pot (or a little hot water) while whisking, then pour slowly over the stuffed vegetables.
7. Braise gently: cover the pot with a lid, bring to a very gentle simmer over low heat and cook for 35–45 minutes until vegetables are tender and stuffing is cooked through. Avoid boiling to prevent the yogurt from splitting; if bubbling too hard, lower the heat and partially cover.
8. Finish and serve: transfer stuffed vegetables carefully to a serving platter, spoon sauce over them, drizzle remaining 1/4 cup (15 g) chopped parsley and a little olive oil (optional) before serving with flatbread or rice.