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Lebanese Sheikh al-Mahshi
Created by: Howcan Team
Ingredients
- 6 small zucchinis
- 2 medium eggplants
- 1 cup of rice
- 1 lb ground beef
- 1 onion, finely chopped
- 2 tomatoes, diced
- 4 cloves of garlic, minced
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of fresh mint, chopped
- 1/4 cup of olive oil
- 1 teaspoon of allspice
- 1 teaspoon of cinnamon
- Salt and pepper to taste
- 4 cups of tomato sauce
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the zucchinis and eggplants, then hollow them out using a spoon, leaving about 1/4 inch of flesh. Reserve the flesh for later use.
- In a large bowl, mix the rice, ground beef, chopped onion, diced tomatoes, minced garlic, chopped parsley, chopped mint, allspice, cinnamon, salt, and pepper.
- Stuff the hollowed zucchinis and eggplants with the rice and beef mixture, and place them in a deep baking dish.
- Chop the reserved zucchini and eggplant flesh, and spread it around the stuffed vegetables in the baking dish.
- Pour the tomato sauce over the stuffed vegetables, cover the dish with aluminum foil, and bake for 45 minutes.
- Remove the foil and continue baking for another 15 minutes, or until the vegetables are tender and the sauce has thickened.
- Serve the Sheikh al-Mahshi hot with a side of rice or pita bread. Enjoy!
Lebanese Sheikh al-Mahshi is a traditional dish that dates back to the Ottoman Empire. It consists of zucchinis stuffed with a tantalizing mixture of rice, ground meat, and aromatic spices, then simmered in a flavorful tomato sauce. This dish is a staple in Lebanese cuisine and is often served during special occasions and family gatherings. The name "Sheikh al-Mahshi" translates to "stuffed zucchini" in English, and it is a beloved dish that showcases the rich flavors and culinary heritage of Lebanon. Today, you can find the best versions of Sheikh al-Mahshi in authentic Lebanese restaurants, particularly in the regions of Beirut and Tripoli. The key to making this dish shine is getting the spice blend just right, as it infuses the zucchinis with a burst of savory and aromatic flavors. For a unique twist, some chefs also use eggplants or bell peppers as an alternative to zucchinis, adding their own creative touch to this classic Lebanese dish.
90 min
6 servings
320 calories
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