Sheikh el Mahshi by Rana’s Kitchen Lab

Sheikh el Mahshi is a dish made with eggplants stuffed with diced meat and pine nuts, cooked in a delicious tomato sauce (or alternately a yogurt mint sauce). It is called the king’s dish because unlike koussa mahshi, it skips the rice stuffing & includes the (“fancier”) pine nuts instead!

Recipe courtesy of our guest chef, Rana of Rana’s Kitchen Lab

Rana shares with her followers new ways to present traditional Middle Eastern recipes, and a collection of her own recipes as well as those passed down to her. We appreciate her beautiful work and the love for Middle Eastern cuisine that she demonstrates through her posts!

View Rana’s Your Lebanon Chef Feature Page Here 

 

Print Recipe
Sheikh el Mahshi by Rana's Kitchen Lab
Course Main Dish
Cuisine Middle Eastern
Cook Time 45 minutes
Servings
people
Ingredients
Eggplants dish
Sauce
Course Main Dish
Cuisine Middle Eastern
Cook Time 45 minutes
Servings
people
Ingredients
Eggplants dish
Sauce
Instructions
Sauce
  1. Cook tomatoes with water and tomato paste on medium heat for 20 minutes
  2. Puree the mix. Season with salt and some cinnamon and allspice
  3. Finish with lemon juice, set the sauce aside
Eggplants
  1. Prepare the eggplants by cutting a pocket using a knife and deep fry them
  2. In a large pan saute onions till soft, then add minced meat and cook thoroughly
  3. Season with salt , cinnamon, allspice, black pepper and Lebanese 7-spices mix
  4. Add tomato paste and pine nuts. Cook for 5 minutes
  5. Stuff the Eggplants generously
  6. In a baking tray, spread the sauce and then add the eggplants
  7. Cook in the oven on medium heat in the lower rack for about 20 minutes
  8. Garish with chopped parsley
  9. Serve out with vermicelli rice
Recipe Notes

Find our vermicelli rice recipe here

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