Sheikh el-Mahshi: Stuffed Zucchini with Pine Nuts in Warm Yogurt Sauce

• 1 kg small, firm, evenly sized zucchini (courgettes)
• 350 g minced beef or lamb + 1 finely diced onion + 1 tsp seven-spice blend & salt
• 50 g peeled pine nuts + 1 tbsp Arabian butter ghee
• 1 kg plain full-fat yogurt + 1 heaped tbsp fine cornstarch dissolved in 120 ml cold water
• 250 ml hot stock or water
• 3 crushed garlic cloves + 1 tbsp dried crushed mint
• Basmati rice with toasted vermicelli on the side

Preparation Steps

1. 1Toast the pine nuts in melted ghee until golden and reserve half for garnish; brown the onion and minced meat with seven-spice and salt until cooked through, then fold in the remaining pine nuts.
2. 2Core the zucchini gently, stuff generously to the rim with the cooked meat mixture, pan-sear briefly in hot oil until lightly golden outside, and drain on paper towels.
3. 3Whisk the cold yogurt and dissolved cornstarch in a deep pot until completely smooth, then bring to a gentle boil over medium heat while stirring continuously in one direction.
4. 4Thin the stabilized yogurt with hot stock, season with salt, slip in the stuffed zucchini and simmer uncovered for 20 minutes until tender.
5. 5Sizzle the crushed garlic in a spoonful of ghee, swirl in the dried mint off the heat, spoon over the yogurt pot with the reserved pine nuts and serve with vermicelli rice.