Tunisia-Sheikh el-mahshi

Ingredients

• 1 kg small courgettes
• Oil for frying

Filling

• 2 tbsp. olive oil
• 400g minced meat (beef or lamb)
• 1 large onion, chopped
• 2 tsp. garlic paste
• 2 tsp. mixed spices
• Salt
• Pepper
• 1 tbsp. parsley
• Toasted pine nuts

Yogurt Sauce

• 500g plain yogurt
• 1 ½ tbsp. plain flour
• ½ cup stock
• Salt
• Pepper
• 2 tsp. garlic paste
• 1 tbsp. dry mint

Instructions

1. Cut off the tops of the courgettes and carefully hollow them out. Be careful not to pierce them. Wash and place upside down on a kitchen towel to drain.

2. In a large frying pan, heat the olive oil and brown the minced meat. Drain any excess liquid and add in the chopped onion and garlic. Add the spices, salt and pepper and sauté until cooked through. Take off the heat and add the parsley and pine nuts. Set aside to cool.

3. Stuff the courgettes with the meat filling and then fry in the oil until the courgettes are browned.

4. To make the yogurt sauce, whisk together the cold yogurt with the flour in a large pot. Put it on a medium heat until it begins to bubble and gradually add in the stock, while quickly whisking. Add the garlic, salt, pepper and mint and bring to the boil. If you feel the sauce is too thick, add more stock and adjust the seasoning. Lower the heat and place the stuffed, fried courgettes in the yogurt sauce and cook for about 10-15 minutes.

5. Serve with vermicelli rice. Enjoy!