Sheikh el mahshi
Sheikh el mahshi, from above
Non vegLevant

Sheikh el mahshi

Brinjals stuffed with spiced lamb and nuts. The chief of all stuffed veg.

75 minTime
19 gProtein each
mildSpice
The chief2 chapters · 1 min read

Make it your way

Grandma's wayLevantine style with lamb.
The original
391kcalsame
19 gproteinsame
8 gfibresame
75minutessame

The original sheikh el mahshi.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Brinjal (eggplant, aubergine)8 small brinjals
Minced mutton (goat mince, ground goat)300 g lamb mince
Onion1, chopped
Almonds¼ cup, or pine nuts
Baharat1½ tsp
Tomato puree½ cup
Tomato2, chopped
Garlic3 cloves
Cooking oil (vegetable oil)for frying (about 1/4 cup absorbed)
Saltto taste
Water1¼ cups

Method

4 steps
  1. 1Peel the brinjals in stripes and fry them whole until golden and soft.
  2. 2Fry the onion, then add mince, baharat and nuts and cook until browned and dry.
  3. 3Slit each brinjal lengthways and stuff with the filling. Arrange in a baking dish.
  4. 4Pour over tomato puree mixed with garlic and water. Bake at 190 C until the sauce bubbles and thickens.
Serve it like this

Arrange in the baking dish with sauce, scatter nuts and parsley. Serve hot with vermicelli rice.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Sheikh el mahshi: a bread or rice, a side, something to drink and something sweet.

Bread or rice Riz bi sha'iriyeh25 min
Bread or rice Methi thepla40 min
On the side Cacık10 min
On the side Fattoush25 min
To drink Jallab5 min
Something sweet Ma'amoul120 min
Sign up to send it to your cook