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

• 2.2 pounds small eggplant (1KG)
• .88 pound minced meat (400g)
• 1 large onion diced
• 1/2 teaspoon salt for filling
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon black pepper
• 1/4 teaspoon lebanese 7 spices mix
• 1 teaspoon tomato paste for filling
• 2 oz pine nuts (50g)
• 2 tablespoon vegetable oil

Sauce

• 2.2 pounds tomatoes (1KG) peeled and diced
• 1 tablespoon tomato paste for sauce
• 1 cup hot water
• 1/2 teaspoon salt for sauce
• dash cinnamon and allspice
• 1/2 lemon juiced

Course Main Dish Cuisine Middle Eastern Cook Time 45 minutes Servings people Ingredients Eggplants dish 2.2 pounds small eggplant (1KG) .88 pound minced meat (400g) 1 large onion diced 1/2 teaspoon salt for filling 1/2 teaspoon cinnamon 1/2 teaspoon allspice 1/4 teaspoon black pepper 1/4 teaspoon lebanese 7 spices mix 1 teaspoon tomato paste for filling 2 oz pine nuts (50g) 2 tablespoon vegetable oil Sauce 2.2 pounds tomatoes (1KG) peeled and diced 1 tablespoon tomato paste for sauce 1 cup hot water 1/2 teaspoon salt for sauce dash cinnamon and allspice 1/2 lemon juiced

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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