Best 2 Sheik El Mahshi Lamb Stuffed In Aubergines Casserole Recipes

**A Culinary Journey to the Middle East: Discover Sheik El Mahshi, Lamb Stuffed in Aubergines and More Delectable Dishes**

Embark on a tantalizing culinary adventure to the heart of the Middle East with the exquisite dish, Sheik El Mahshi. This traditional recipe features succulent lamb nestled within tender, roasted aubergines, creating a harmonious blend of flavors and textures. But that's not all, as we also present a collection of equally enticing dishes that will transport your taste buds to a world of spices and aromas. From the hearty and flavorful Lamb Shawarma to the aromatic and refreshing Fattoush Salad, each recipe promises a unique taste experience. So, prepare to indulge in the vibrant culinary heritage of the Middle East with our carefully curated selection of authentic dishes.

Here are our top 2 tried and tested recipes!

SHEIK EL MAHSHI (LAMB STUFFED IN AUBERGINES CASSEROLE)

Sheik El Mahshi (Lamb Stuffed in Aubergines Casserole) image

Make and share this Sheik El Mahshi (Lamb Stuffed in Aubergines Casserole) recipe from Food.com.

Provided by AaliyahsAaronsMum

Categories Lamb/Sheep

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

750 g baby aubergines
1 tablespoon butter or 1 tablespoon oil
200 g lamb mince (ground)
1 onion, chopped
1 tablespoon butter
1 teaspoon ground cumin
1 teaspoon ground allspice
salt & freshly ground black pepper
50 g pine nuts, roasted
400 ml hot water
75 g tomato paste
1/2 teaspoon white pepper powder
1/2 teaspoon ground black pepper
2 medium tomatoes, sliced

Steps:

Preheat oven to gas mark 6/400F/200°C.
Wipe clean the aubergines and leave the neck on.
Heat some butter or oil in a frying pan and fry the aubergines until lightly browned on all sides then lift out and set aside.
To prepare the stuffing:.
Heat the butter in the same pan, add in the onions and fry them till brown.
Add the minced meat, season with the spices and salt and pepper and give it a good mix.
Fry the meat for about 10 minutes and then add in the pine nuts and remove from heat.
Split each aubergine lengthwise from one side.
Stuff the pockets with the meat mixture and place them in an oven proof baking dish.
Sprinkle any remaining stuffing over the aubergines.
To prepare the sauce, heat water in a separate pot and add in the tomato paste and bring it to a boil and season with salt and both peppers.
Now carefully (do not want to upset the stuffing!) pour the sauce over the stuffed aubergines.
Top each aubergine with a slice of tomato.
Place the baking dish in the centre shelf of the pre-heated oven and bake for 25-30 minutes.
Remove from oven and serve hot with rice.

Nutrition Facts : Calories 363.8, Fat 26.8, SaturatedFat 9.5, Cholesterol 51.8, Sodium 229.7, Carbohydrate 22, Fiber 9.1, Sugar 9.9, Protein 13.7

LAMB-STUFFED AUBERGINES

Lamb-stuffed aubergines image

This iron-rich supper is packed with tasty ingredients. Ras el hanout, sultanas, pine nuts and herbs give it an irresistible North African flavour

Provided by Sophie Godwin - Cookery writer

Categories Dinner, Main course, Supper

Time 1h10m

Number Of Ingredients 10

Ingredients

4 medium aubergines , cut in half lengthways and scored on a diagonal
2 ½ tbsp olive oil
500g pack lamb mince
1 red onion , finely chopped
1 tsp paprika
2 tsp ras el hanout
50g sultanas
50g pine nuts
½ small pack parsley , chopped
green salad , to serve

Steps:

Heat oven to 200C/180C fan/ gas 6. Place the aubergine halves on a large baking tray or two smaller ones. Drizzle over 2 tbsp of the oil and season the aubergines well. Cover with foil then roast the aubergines for 50 mins until tender.
Meanwhile, make the lamb stuffing. Heat the remaining oil in a frying pan over a high heat. Add the lamb, breaking down the meat with the back of a wooden spoon. Fry for 5-6 mins or until most of the liquid has evaporated and the mince has started to brown.
Add the onion and spices and cook for another 5 mins until the meat is completely brown and has become caramelised and sticky. Add the sultanas, pine nuts and parsley, season to taste, then set aside.
Carefully scoop most of the flesh out of the aubergines and add it to the lamb, then refill each aubergine with the mixture. Return to the oven for 8-10 mins, until piping hot. Serve with a green salad.

Nutrition Facts : Calories 507 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 28 grams sugar, Fiber 9 grams fiber, Protein 22 grams protein, Sodium 0.3 milligram of sodium

Tips:

Choose the right eggplants: Select firm and glossy eggplants that are free of blemishes and bruises. Smaller eggplants are more tender and have fewer seeds.
Pre-cook the eggplants: This helps to soften them and prevent them from becoming soggy in the casserole. You can pre-cook the eggplants by roasting, grilling, or pan-frying them.
Use high-quality lamb: Ground lamb is the most common type of lamb used in this dish, but you can also use lamb shoulder or leg. Choose lamb that is fresh and has a good amount of fat marbling.
Season the lamb well: Use a variety of spices to flavor the lamb, such as cumin, coriander, paprika, and cinnamon. You can also add some fresh herbs, such as mint and parsley.
Don't overcook the casserole: The lamb should be cooked through, but it should not be dry. Overcooking the casserole will make the lamb tough and the eggplants mushy.

Conclusion:

Sheik el Mahshi is a delicious and hearty casserole that is perfect for a special occasion. The combination of tender lamb, flavorful rice, and roasted eggplants is sure to please everyone at your table. This dish is also relatively easy to make, and it can be prepared ahead of time, making it a great option for busy weeknights.