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Sheikh el Mahshi

Name: Sheikh el Mahshi
Prep time: PT45 minutes
Cook time: PT1 hour 30 minutes
Total time: PT2 hours 15 minutes
Yield: 6
Cuisine: Palestine
Ingredients: 12 medium Small eggplants; 500 g Ground lamb or beef; 1 cup Rice (Egyptian or Calrose) (uncooked, soaked for 10 minutes and drained); 1 medium Onion (finely chopped); 1.5 tsp Allspice; 0.5 tsp Cardamom powder; 2 tbsp Vegetable oil (for stuffing); 1 tsp Salt (plus more to taste); 0.5 tsp Black pepper; 4 medium Tomatoes (cubed); 2 tbsp Tomato paste; 3 cups Water (for the sauce); 2 tbsp Olive oil (for the sauce)

Stuffed Eggplant

Sheikh el Mahshi is a beloved Palestinian dish featuring small eggplants hollowed out and stuffed with a flavorful mixture of spiced ground meat and rice, then baked in a rich tomato sauce. It's a comforting and hearty meal, often served as a main course.

準備時間45 minutes

調理時間1 hour 30 minutes

合計時間2 hours 15 minutes

分量6

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
Prepare the eggplants: Wash the eggplants and trim off the stems. Using a corer or a small knife, carefully hollow out the insides to create a cavity for the stuffing, being careful not to pierce the bottom. Set aside.
2
Prepare the stuffing: In a bowl, combine the ground meat, soaked and drained rice, chopped onion, allspice, cardamom powder, 2 tablespoons of vegetable oil, salt, and black pepper. Mix well until all ingredients are evenly distributed.
3
Stuff the eggplants: Gently fill each hollowed-out eggplant with the meat and rice mixture. Do not overfill, as the rice will expand during cooking. Fill each eggplant about three-quarters full.
4
Prepare the tomato sauce: In a separate bowl, whisk together the cubed tomatoes, tomato paste, 2 tablespoons of olive oil, and 3 cups of water. Season with a pinch of salt and allspice.
5
Assemble the dish: Place the stuffed eggplants snugly in a large pot or Dutch oven. Pour the prepared tomato sauce over and around the eggplants, ensuring they are about three-quarters submerged.
6
Cook the Sheikh el Mahshi: Bring the liquid to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for about 1 hour and 30 minutes, or until the eggplants are tender and the rice is fully cooked. You can test for doneness by piercing an eggplant with a fork.
7
Serve: Carefully remove the stuffed eggplants from the pot and serve hot, spooning some of the tomato sauce over each serving. It is traditionally served with white rice or vermicelli rice.

調理履歴を記録する

💡 プロのコツ

✓For a richer flavor, you can brown the ground meat before mixing it with the rice and spices.
✓If the eggplants are too large, you can cut them in half lengthwise after stuffing.
✓Adjust the amount of allspice and cardamom to your preference.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add a handful of toasted pine nuts to the stuffing for added texture and flavor.
For a vegetarian version, omit the meat and use a filling of rice, herbs, and finely chopped vegetables like zucchini or bell peppers.