Sheikh al-Mahshi (Stuffed Vegetables for Eid)
The Quirky Foodster Team
Ingredients
- Medium zucchini, hollowed — 6
- Ground beef — 400 g (14 oz)
- Short-grain rice, rinsed — 150 g (3/4 cup)
- Small onion, finely chopped — 1
- Garlic cloves, minced — 3
- Tomato paste — 3 tbsp
- Ground cinnamon — 1/2 tsp
- Ground allspice — 1/2 tsp
- Salt — 1.5 tsp
- Vegetable oil — 3 tbsp
- Water or stock — 600 ml (2.5 cups)
Method
- Hollow out the zucchini using a vegetable corer, keeping the walls intact and reserving the flesh for another use.
- Combine ground beef, rice, onion, garlic, 1 tablespoon tomato paste, cinnamon, allspice, and 1 teaspoon salt in a bowl. Mix well.
- Loosely stuff the mixture into the hollowed zucchini, leaving room for the rice to expand.
- Arrange stuffed zucchini snugly in a large pot. Mix remaining tomato paste, remaining salt, oil, and water or stock; pour over the zucchini.
- Bring to a boil, then reduce heat, cover, and simmer 45-50 minutes until the zucchini is tender and the rice is fully cooked.
- Serve warm, spooning some of the cooking liquid over each portion.
Introduction: Sheikh al-mahshi, meaning 'king of stuffed dishes,' is prepared for Eid and other festive occasions across Sudan, featuring vegetables hollowed and filled with a fragrant spiced meat and rice mixture.
Cultural Background: Sheikh al-mahshi, meaning 'king of stuffed dishes,' is prepared for Eid and other festive occasions across Sudan, featuring vegetables hollowed and filled with a fragrant spiced meat and rice mixture.
Tips: Do not pack the filling too tightly — the rice needs room to expand as it cooks.
Variations: Bell peppers or eggplant can be stuffed using the same filling and method. Replace beef with a mixture of rice, lentils, and finely chopped mushrooms for a hearty vegetarian filling.
Storage: Refrigerate up to 3 days.
Reheating: Reheat gently on the stovetop with a splash of water, covered, over low heat.
Nutrition: Approx. 320 kcal, 20 g protein, 15 g fat, 26 g carbohydrate per serving.
FAQs:
Q: Can I make this ahead for Eid?
A: Yes — assemble the stuffed zucchini a day ahead and refrigerate, then cook fresh on the day.
- Medium zucchini, hollowed — 6
- Ground beef — 400 g (14 oz)
- Short-grain rice, rinsed — 150 g (3/4 cup)
- Small onion, finely chopped — 1
- Garlic cloves, minced — 3
- Tomato paste — 3 tbsp
- Ground cinnamon — 1/2 tsp
- Ground allspice — 1/2 tsp
- Salt — 1.5 tsp
- Vegetable oil — 3 tbsp
- Water or stock — 600 ml (2.5 cups)
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