This is a delicious meal of meat filled squash, simmered in a delicious tangy yogurt soup.
*I’m making a big amount, you can totally half this recipe. I’m making filling for 30 gray squashes.

For the meat filling you will need the following:

• 2 lbs lean ground beef
• 4 onions diced
• 1/4 c olive oil
• Spices (listed below)
• 1 c toasted pine nuts 

Spices needed for the meat filling:
1 tsp cardamom powder
1 tbs all spice
1 1/2 tsp black pepper
3 tbs chicken bouillon powder
1/2 tsp cinnamon powder
1/4 tsp smoked paprika
I tbs sumac (optional)

Sauté the onions in the oil, until softened. Then add in the meat and spices and cook together for about 15 mins. Take off the heat and add in the toasted nuts. Set aside until cooled.
This is the time to core out the pulp from the gray squash.
Fill them with the meat filling. Broil or pan fry them just to get golden on the outside. At this point I take half and freeze them in a freezer safe ziplock bag.
The other half I set aside till I make my yogurt soup.

Yogurt Soup for the Makhshy:

• 8 c whole milk yogurt
• 2 c regular sour cream or labneh
• 2 tbs ghee
• 2 tsp salt or chicken bouillon powder
• 1/2 tsp citric acid (binds the soup and adds tang, I highly recommend using It)
• 3 c hot water

In a large pot on medium heat. Add in all ingredients but the water. Using a whisk, keep whisking the yogurt mixture until it reaches a slight boil. Still mixing add in the water and let it come to a simmer. This is when you add in your Makhshy. Let it simmer for 15-20 minutes. Enjoy with a side of rice with vermicelli on the side.

If using frozen Makhshy, thaw out and drain the excess liquids before adding into the soup and let simmer for 15 minutes.
Alf Saha! 💕 Cookwithdena