Shexmahshi
- π₯© 1 pound of lamb or ground beef
- π« 2 tablespoons olive oil
- π§ 1 large onion, diced small
- π§ 1/2 tablespoon salt
- πΆ 1 teaspoon black pepper
- πΆ 1 teaspoon chili flakes
- πΆ 1 teaspoon paprika
- πΏ 1/2 teaspoon cumin
- πΏ 1/2 teaspoon coriander
- π§ 1 teaspoon garlic powder
- π 1 large tomato, diced small
- πΏ 1 cup of parsley
- π 6 small eggplants
- π₯ 2 cups oil
- π§ 1 and 1/2 cups water
- π 1 6oz can of tomato paste
- π 1 tablespoon chicken bouillon
- πΏ 1/2 teaspoon dried mint
Shexmahshi is a flavorful Middle Eastern dish featuring stuffed eggplants filled with a savory mixture of lamb or ground beef. The eggplants are pricked, fried until soft, and then filled with a mix of browned meat, spices, and herbs like parsley and coriander. Afterward, they are baked in a rich, aromatic sauce made from tomato paste, chicken bouillon, dried mint, and black pepper, resulting in a comforting and satisfying meal. Shexmahshi is typically enjoyed with a side of vermicelli rice, making it a hearty and fulfilling dining experience.
Welcome to a delightful culinary experience with Shexmahshi, a traditional dish that combines the earthy flavors of eggplants with a savory lamb or beef stuffing. This dish is a staple in Middle Eastern cuisine and offers a burst of flavors that are both comforting and satisfying. Serve it with a side of vermicelli rice for an unforgettable meal.
Ingredients
π₯© 1 pound of lamb or ground beef
π« 2 tablespoons olive oil
π§
1 large onion, diced small
π§ 1/2 tablespoon salt
πΆ 1 teaspoon black pepper
πΆ 1 teaspoon chili flakes, or to taste
πΆ 1 teaspoon paprika
πΏ 1/2 teaspoon cumin
πΏ 1/2 teaspoon coriander
π§ 1 teaspoon garlic powder
π
1 large tomato, diced small
πΏ 1 cup of parsley
π 6 small eggplants (black nadia variety)
π₯ 2 cups oil for frying the eggplants
π§ 1 and 1/2 cups water
π 1 6oz can of tomato paste
π 1 tablespoon chicken bouillon
πΏ 1/2 teaspoon dried mint
Instructions
1- Cook the Meat Filling:
- In a pan, brown the lamb or ground beef over medium heat for about 10 minutes.
- Add olive oil, diced onion, salt, black pepper, chili flakes, paprika, cumin, coriander, and garlic powder. SautΓ© for approximately 3 minutes.
- Incorporate the diced tomatoes and sautΓ© for another 2 minutes.
- Mix in the parsley, then remove the pan from heat.
2- Prepare the Eggplants:
- Prick the eggplants several times with a fork.
- Fry them in oil on all sides until soft. This should take about 5 minutes.
- Once fried, place them in an oven-safe dish.
- Cut a slit in the middle of each eggplant, ensuring not to cut all the way through. Stuff them with the meat mixture.
3- Prepare the Sauce:
- Combine water, tomato paste, chicken bouillon, black pepper, and dried mint in a bowl. Mix well.
4- Bake the Dish:
- Pour the sauce over the stuffed eggplants in the oven-safe dish.
- Preheat your oven to 400Β°F (200Β°C).
- Place the dish in the oven and bake for about 30 minutes.
- Garnish with fresh parsley before serving.
5- Serve:
- Serve hot, accompanied by vermicelli rice.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 4-6
Calories: Approximately 450 per serving (excluding rice)
Macros per Serving: Proteins - 25g, Fats - 30g, Carbohydrates - 20g
Equipment: Large frying pan, oven-safe dish, mixing bowl
Cooking Tips:
- Adjust spice levels to your preference.
- Use a toothpick to check if eggplants are soft after frying.
- Ensure the oven is preheated to ensure even cooking.
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