Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, sheikh al mahshi (stuffed eggplants - lebanese style). It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
All the eggplant lovers out there, do try this absolutely yummy Lebanese style Stuffed Eggplant. It is a must try recipe and am sure it will be very much appreciated. It is an exotic dish where slit eggplants are deep fried, stuffed with cooked mutton keema and then baked to perfection.
Sheikh Al Mahshi (Stuffed Eggplants - Lebanese Style) is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Sheikh Al Mahshi (Stuffed Eggplants - Lebanese Style) is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have sheikh al mahshi (stuffed eggplants - lebanese style) using 12 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Sheikh Al Mahshi (Stuffed Eggplants - Lebanese Style):
- Make ready 200 grams mutton mince, washed & drained
- Take 1-2 tbsp olive oil + oil to deep fry
- Make ready 1 onion, chopped
- Take 2-3 garlic cloves, chopped
- Get 1-2 green chilies, chopped
- Take to taste salt
- Get 1/2 tsp. turmeric powder
- Take 1/2 tsp. red chilli powder
- Make ready 1/2 tsp. garam masala powder
- Get 2 tbsp. coriander leaves, chopped
- Get 5-6 medium eggplants (or 10-12 small eggplants), washed & drained
- Take 2-3 tbsp. tomato paste mixed with 1 cup water, pinch of salt & pepper
Sheikh el mehshi - Lebanese stuffed eggplants. Lebanese cuisine is a very healthy cuisine and cooking depends on the freshest ingredients. Lebanese Style Stuffed Eggplant Perfect as printed from Gourmet. Squeeze lemon over dish and sprinkle with parsley before serving.
Instructions to make Sheikh Al Mahshi (Stuffed Eggplants - Lebanese Style):
- Heat 2 tbsp. olive oil and saute the garlic, green chilies and onions till light brown. Add the drained mince and all the dry spices. Cover and cook on a low flame till all the moisture is absorbed and it is cooked.
- Add the coriander leaves. Mix well & keep aside to cool.
- Peel the eggplants in strips lengthwise. Make a slit in each one. Deep fry them till it is almost cooked. Drain and keep aside to cool.
- Stuff each eggplant with the prepared mince & transfer them to a baking dish. Pour the tomato puree on top of the eggplants.
- Bake for 12-15 minutes at 180 degree C.
- The end product.
- Serve with Roz Abiad (White Rice).
- Or Roz Abiad Bil Bazela (White Rice with Peas & Bell Peppers).
I'll eat a few bites of baba ghannouj when and only when my mom makes it, or sheikh el mehshe (which is a gloriously. One of my favorite eggplant dishes was (and still is) Sheikh-al Mahshi; a Lebanese casserole made of golden fried eggplants topped with spiced beef or lamb and cooked in a light tomato sauce. Sheikh mahshi (also know as sheikh el-mahshi) are not only beautiful but they're also delicious, or so I've been told (I did taste the stuffing before it went into the eggplants, and it is absolutely scrumptious). My grandmother taught me how she makes sheikh mahshi, and I barely tinkered with. In Lebanese cuisine, there is only one sheikh.
So that is going to wrap this up with this special food sheikh al mahshi (stuffed eggplants - lebanese style) recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
