شيخ المحشي

We mix the yogurt, buttermilk (if using), cornstarch, and water well while cold.

We cook the mixture over heat, stirring constantly until it begins to boil. Note: If the yogurt curdles, we blend it before adding the zucchini.

For the filling, we heat the olive oil or ghee in a pot and add the onions, stirring for a few minutes until softened.

We add the minced meat, cooking it thoroughly until all the liquid evaporates.

We add the spices, adjust salt and pepper, and set the filling aside to cool before stuffing the zucchini.

We hollow out the zucchinis and fill them with the meat mixture, trying to close the tops.

We brush the zucchinis with vegetable oil and roast them in a preheated oven at 180°C until browned and fully cooked.

We bring the yogurt sauce to a boil again, add the stuffed zucchinis, and let them cook over medium heat for 10 minutes.