Photograph of the finished Sheikh al mahshi

Middle East · Cà tím nhồi thịt cừu hạt thông

Sheikh al mahshi

1 hr 30 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eggplant Eggplant 1.6 kg
  • Photograph of Lamb Lamb 1 kg
  • Photograph of Pine nuts Pine nuts 180 g
  • Photograph of Onion Onion 2.4
  • Photograph of Tomato Tomato 12
  • Photograph of Unsalted butter Unsalted butter 160 g
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Black pepper Black pepper 20 g
  • Photograph of Sumac powder Sumac powder 20 g
  • Photograph of Salt Salt 24 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Peel the eggplant along the stripes, then make a deep lengthwise slit without cutting off both ends.
  2. 2 Fry the eggplant in butter for 6 minutes until it softens and the slits open up.
  3. 3 Sauté minced lamb with onions and roasted pine nuts; this filling contains no rice or grains.
  4. 4 The absence of rice in the filling is what sets it apart from other rice-stuffed dishes; therefore, the filling is richer in meat and firmer.
  5. 5 Stuff the eggplant slices with the filling, then arrange them tightly in the tray so that the filling doesn't fall out.
  6. 6 Pour the tomato puree and cinnamon stick into a pot, simmer for 35 minutes, and sprinkle with sumac.

With an appliance

  • Oven 1 hr 30 min

    Replace step 6: cover with foil and bake at 190 degrees for 35 minutes, uncovering the oven during the last 10 minutes.

Start cooking