Meat Stuffed Vegetables (Sheikh Mahshi Recipe)
Middle Eastern Stuffed eggplant dish known as Sheikh Mahshi (Stuffed Sheik)
Servings: 4 servings
- 1 lb ground beef or turkey
- 1 medium onion diced
- 2 cloves garlic minced
- 1 cup Italian parsley divided
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp curry powder
- 1 tsp allspice
- 1 tsp paprika
- 3 medium potatoes
- 3 small Indian eggplant
- 3 medium green bell peppers
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ cup vegetable oil
- 6 oz. tomato paste
- 2 cups water
- ½ tsp citric acid
- ½ tsp salt
Brown the meat, along with the onion, until the meat is no longer pink. Add garlic, ¾ cup parsley, and the remaining filling ingredients. Cook for a few minutes longer. Set aside to cool. Save the remaining ¼ cup of parsley for later.
Remove the stems from the eggplant and cut a ½" section off the end, and trim to fit inside the cored eggplant. If you have a coring tool, use that, otherwise, you will need to use a small knife. Save the eggplant flesh in a separate bowl.
Remove the stems off of the peppers and slice the tops off and retain. Clean the inside of the peppers, making sure to remove all the seeds. Poke a few holes in the eggplant and peppers using a fork.
Slice a thin section off of that potato and scoop out the flesh with a spoon, creating a bowl to stuff with meat. Save the other section to use as a lid.
Mix the salt and pepper in a small bowl. Sprinkle the salt and pepper into the vegetables. Use your hand to rub the salt and pepper into the cavities of carved vegetables.
Add ¼ cup oil to the pot. Fry the vegetables and the lids on all sides. Make sure the potatoes are slightly browned and the eggplant and peppers are softened. Set aside to cool, while you work on your sauce.
Stuff the vegetables with the meat filling and top with their lids to keep the meat from spilling out.
Arrange all of the vegetables into the pot. Scatter the potato and eggplant flesh over the vegetables, or discard.
Pour the sauce over the vegetables. Sprinkle with remaining chopped parsley, and bring to a boil over medium heat. Upon boiling, turn the temperature to low and cook, covered, for 30 to 35 minutes, or until the vegetables are tender and the sauce has thickened.
Serve the Sheikh Mahshi over rice.
Serving: 1serving | Calories: 570kcal | Carbohydrates: 45g | Protein: 29g | Fat: 31g | Sodium: 1470mg | Fiber: 8g