Turkish Stuffed Zucchinis with Spicy Lamb Filling, Sihil Mahsi

Sihil Mahsi ,or called Sihilmahse in some regions, is a popular dish in Turkey, associated with the south and south east of the country. More traditional versions are made with a small variety gherkins and stuffed with hand minced meat, roasted chickpeas (leblebi) and sometimes pine nuts or pistacchio, the widely known version uses small zucchinis and stuffed with a mildly spiced meat and chickpea mixture.
It's different than the regular stuffed zucchinis as Sihil Mahsi is made with a meat stuffing as opposed to a meat and rice mixture used for the regular versions. It is said to be dating back to Ottoman Palace kitchens and is possibly related to it's Arabic version "Sheikh el Mahshi" which means "the chief (sheikh) of the stuffed dishes" or stuffed dish for the chiefs.
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Ingredients:
• 5 - 6 zucchini, 1.5 kg - preferably magda variety
• 500 g lamb mince
• 2 medium onion
• 1 cup cooked chickpeas (traditionally split roasted chickpeas are used)
• Chopped parsley, 1/2 cup
• 1 tbsp clarified butter or olive oil
• 2 medium tomatoes or 1 cup tomato puree
• 1 tbsp tomato paste
• 3 tsp chili flakes (pul biber)
• 1 tsp ground black pepper
• Salt to taste
• Vegetable or other neutral oil for frying with a high smoke point, about 1/2 liter
Sauce:
• 2 cups water
• 2 tsp dried mint
• 2 tbsp tomato paste
• 1/2 tsp salt
• 1 cup whipped Turkish yogurt
• 2 cloves of garlic + salt to taste (optional)
Instructions:
1. Wash and cut the ends of the zucchinis. Make vertical stripes with a fork on the skins.
2. Cut the zucchinis into half and make sure the bottoms are flat.
3. Core the zucchinis with a vegetable corer or a small spoon, carving out the insides as much as possible, without puncturing through the sides. Reserve the cores for another recipe such as zucchini mucver or soups.
4. Add oil in a large pan about 3 cm/ 1.5 inches high and heat up to 180° C / 360° F
5. Sprinkle 1 tsp salt over the zucchinis and lightly coat and season them with salt
6. Fry the zucchinis in batches, turning occasionally, until golden on all sides, about 5 minutes.
7. Transfer and drain the zucchinis on a paper towel, to get rid of the excess oil and cool down
8. Finely chop the onions and the parsley and grate the tomatoes (or use 1 cup tomato puree)
9. In a pan, add 1 tbsp butter or olive oil and heat, add the onions, stir and cook for 5 mins until soft
10. Add the lamb mince, break apart the lumps and cook until browned and fragrant.
11. Add the tomato paste, chili flakes, black pepper, 1 tsp salt and mix until combined.
12. Add the chickpeas, grated tomatoes, stir and cook until the liquids evaporate and thickened.
13. Remove from the heat, add the chopped parsley, stir to mix and set aside to cool down.
14. Stuff the zucchinis with the meat mixture and optionally close the ends with slice of tomatoes
15. In a sauce pan, mix 2 cups water with 2 tbsp tomato paste, 2 tsp dried mint and 1/2 tsp salt
16. Stir to mix, bring to a boil and let it simmer for 15 minutes until slightly thickened
17. Layer the zucchinis into a baking dish or dutch oven, pour the sauce over and into the zucchinis
18. Cover with a parchment paper or lid and cook in the oven (pre-heated to 180°C / 360°F) for 30 mins
19. To serve, mince 2 cloves of garlic with ¼ tsp salt (optional) and combine with 1 cup of yogurt
20. Whisk until combined. Serve the zucchinis and top with yogurt and tomato sauce
Music:
Angevin - Thatched Villagers by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence. creativecommon...
Source: incompetech.com...
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