'SIHIL MAHSHI' RECIPE I Amazingly Delicious Stuffed Zucchini

#mahshirecipe, #stuffedzucchini, #stuffedcourgette, #stuffedveggierecipes

'SIHIL MAHSHI' RECIPE I Amazingly Delicious Stuffed Zucchini

In this episode, I'd like to share with you a very special dolma recipe, which is popular in Southeast of Turkey. Dolma means: 'stuffed' in Turkish. SIHIL MAHSHI is made with fried zucchinis and a flavorful filling. I lightly coat zucchinis with some olive oil and then sear in a non-stick pan, but feel free to deep fry them, if desired. I hope you give this amazing recipe a try!

To stay tuned upcoming videos SUBSCRIBE here: https://www.youtube.com/c/ElvancaTarifler

You can support my channel by Patreon:
https://www.patreon.com/ElvancaTarifler

INGREDIENTS
1 kg. (2.2 pounds) zucchini (plus 1-2 extra to adjust filling)
150 gr. (0.33 pounds) ground meat
1 cup cooked chickpeas
1 onion and 1 tomato (peeled)
1 cup fresh parsley and dill mixture (chopped)
1 heaping tablespoon pinenuts
1 garlic clove
Dried mint flakes, dried basil, sweet paprika, granulated sugar
2 tbsp tomato paste
Olive Oil / Salt & Pepper
For serving: plain or thick yogurt/ or garlicky yogurt

DIRECTIONS
Rinse and drain zucchinis.
Score lengthwise, with the tines of a fork.
Pat them dry with some paper towels.
Remove and discard any bad spots of the skin, and cut off the stems.
Slice uniformly, into 2-3 pieces crosswise, depending on how big they are.
Using a small spoon, scoop out the flesh, making sure not to poke the bottom and the shell is not too thin.
Season the inside of zucchinis with a tiny pinch of salt and sugar.
Rub the skins with some olive oil, salt and pepper.
Heat a non-stick pan, over medium to medium high heat.
Sear zucchinis until ligtly browned, turning occasionally.
Place each zucchini upright in a pan, set aside.
Making filling: Cut the onion and tomato into cubes, set aside.
Sautee pinenuts in the non-stick pan for about 2-3 minutes, over medium heat, stirring occasionally.
Transfer pinenuts to a bowl, set aside.
Put the pan back on fire, over medium low heat, add 2-3 tbsp olive oil.
Add onion, sprinkle a pinch of salt and pepper.
Sautee for about 3-4 minutes, or until slightly tender, stirring occasionally.
Add ground meat and cook, breaking up with the back of a spoon, until lightly browned, for about 3-4 minutes.
Sprinkle a good pinch of sweet paprika.
Add 1 tbsp tomato paste, mix well.
Add the tomato, chickpeas and pinenuts, mix.
Sprinkle 1 leveled tsp or to taste salt, and a pinch of pepper.
Cook for about 5 minutes, stirring occasionally.
Turn off the heat, and let cool for 5 minutes.
Add chopped parsley and dill, a good pinch of dried mint flakes and dried basil.
Then using a spoon, stuff the zucchinis, making sure to press down and stuff as much as you can.
If you have leftover filling, you can reserve for other use, such as rice pilaf.
Or prepare 1-2 more zucchinis in the same way and stuff them too.
Making sauce: Put the non-stick pan back on fire, over medium low heat, add 1-2 tbsp olive oil.
Sprinkle a pinch of sweet paprika, mix.
Add 1 tbsp tomato paste and cook for 1-2 minutes, stirring constantly.
Add 2 cups hot water.
Add 1 coarsely chopped garlic clove.
Sprinkle a good pinch of salt and pepper, mix.
Then pour the sauce into the dolma pan, to reach the half way up zucchinis.
Put the pan on fire, bring to a boil, over medium high heat.
Then reduce heat to medium low, cover and cook for about 25-30 minutes, or until zucchinis are tender.
Check for doneness, turn off the heat.
Let cool for about 5-10 minutes, leaving the lid slightly ajar.
Transfer dolmas to a serving plate, scoop some of the cooking juices.
Spoon 2-3 tbsp yogurt or garlicky yogurt on top.
Garnish with some fresh dill and enjoy.

If you enjoyed the video please subscribe to my channel, leave a like and share your comments below for more recipes.