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noha el moallem

Courgettes Stuffed Minced Meat

Courgettes Stuffed Minced Meat

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Its traditional name is "Shiekh El Mahshy." A very simple recipe, yet with little additions, this dish I have to tell you turns out to be the king of all Mahshy as it is called. You will have to find out for yourself. 


1 Kilo Courgettes 

3 Tbsp Ghee

150-200g Pine nuts 

1 Kilo Rayeb Milk + 4 Tbsp Cornstarch, well dissolved 

1 Tsp Salt + 1/2 Tsp Pepper

Pinch of nutmeg 

1 Tbsp Sour Cream

 A small handful of Prunes or/and Apricots 

Minced Meat :

2 Big Onions, diced - 2 Tbsp Ghee - 1/2 Kilo Minced Meat - 1/ 2 Tsp Salt & a pinch of pepper -1 Tsp 7 Syrian Spices - Bay Leaves - Cinnamon stick  - Pinch of nutmeg - 2 Tbsp Date or Pomegranate Deps.

Taqulia :

2 Tbsp Ghhe

A Bunch of Fresh Coriander, finely diced + 12-15 Garlic cloves, crushed


Fresh Dill, diced + Fried Pine nuts

Method :

Start by cooking the minced meat. In a medium pan over medium heat, add the onion with the ghee, and stir until the onions turn light brown and becomes translucent. Add the spices, and allow to release its aroma for seconds. Put the meat, stir until it gets browned, season, and add the deps. Cover and simmer for 10 minutes. Let aside to cool,

Roll out the middle heart of the courgettes after washing it, but be careful not to let the courgette layer too thin so it doesn't break when stuffing in the meat. Keep the filling in a plastic bag and freeze for later. It can be used in a soup recipe, or by just add it when preparing a broth. 

Stuff the Courgettes with the minced meat and put aside. In a big pan over medium heat, lightly fry the pine nuts until golden, then remove from the pan. 

Add a fresh rosemary stick to the hot pan to inflavour the ghee, and you may add a piece of butter or olive oil to enhance the flavour. Put the courgettes and lightly fry them on both sided until golden, season and set aside on a plate.

Add the rayeb to the hot pan, and sprinkle a pinch of nutmeg and season. Using a hand whisk balloon, stir the mixture until thickens. 

Prepare the Taqulia, in a small egg pan over small heat, put the ghee followed by the coriander and stir for about a minute to arise the aroma, then add the garlic and combine until it turns light gold.

Pour the Taqulia on the rayeb and stir well. Return the courgettes and combine with the rayed. 

Garnish with dill and golden Pine nuts 

Serve hot besides rice or Baladi bread

Enjoy Doing It, And 


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