Sihil Mahsi
A recipe I learned to make in Kivahan is Şıhıl Mahşi, where boiled and peeled chickpeas were used instead of roasted chickpeas. Well done to Mrs. Action, it was a really delicious recipe.
The way to make stuffed zucchini in the Kilis region. You will understand its difference from other stuffed zucchinis when you read it. In fact, this dish is made in Kilis with fresh cucumbers and yellow roasted chickpeas, but I made it with zucchini and without using roasted chickpeas. Since Kilis is very close to the Syrian border, perhaps most of the dishes belong to this culture. That's why the dishes may seem different to you.

Ingredients for Sıhıl Mahşi Recipe
1 kg of small zucchini
150 gr. mince
1 onion
2-3 tomatoes
2-3 green peppers
1 tablespoon of pepper paste
some parsley
salt,pepper
1 coffee cup yellow chickpea (optional)
Fabrication:
Fry the minced meat with small chopped onion. Add tomato paste to the roasted ground meat and continue roasting. Then add chopped tomatoes and diced peppers and cook very little. Add salt, black pepper, roasted chickpeas and chopped parsley and turn off the heat. Peel the skins of the zucchinis thinly. (It is important to peel the zucchini thinly, actually I peel the zucchini in various stripes and it turns out nice) Hollow out the insides. Put a little oil in a pan and fry the zucchinis. Place the fried zucchinis on a napkin to absorb excess oil. Stuff the cooled minced meat into the zucchinis. Since there is no rice in Şıhıl Mahşi, fill the zucchinis with as much filling as possible. Arrange the zucchinis upright in a pot. Add 2 glasses of water and cook over medium heat until the water boils. When it boils, reduce the heat and cook for 20-25 minutes. Cook until
Bon Appetit.
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My grandmother used to make it when I was little, and it's one of the dishes that stays on my palate. For years, I could not find the recipe as I remembered its name as a figure, and now I came across the correct name on your site by coincidence. Thank you so much.
I don't know, I don't know, I've never seen chickpeas in Kilis in my mother and father, I've never heard of it, they say don't sit zucchini because
Where is the chickpea of this şihıl mahşi, I have never eaten a portion of it as a mistake :)
Let me give you my recipe for stuffing şihil mahsi.
materials
8 small and fresh zucchini
half kg ground beef
1 pack of stuffed peanuts
1 pack of currants
a little black pepper, salt, 1 tablespoon tomato paste, 1 small onion
fabrication:
First, brown the onions with very little oil, add the ground beef and fry it until the ground beef releases its juice, add the tomato paste, add all the other ingredients and let it cool.
Wash the zucchini well and fry them in a little oil without getting too dark on all sides. Then fill the zucchini with minced meat and put it in ovenproof borcamaa, add a little tomato paste water and put it in the oven. After cooking, pour garlic yoghurt on it, garnish with red pepper flakes and dill and serve it. Bon appetit.
What you mean is chickpeas, not chickpeas and the Arabs' food. It's served with rice, served with lemon, and it's great. Stuffed eggplant and zucchini are delicious.