Iraqi Meat Stuffed Eggplants Stew/ Sheikh Mahshi /شيخ محشي/#Recipe75CFF

This is one of the most delicious stew in the Iraqi cuisine. It is very elegant dish to present to your family and guests. It takes quite some time to prepare it but it all worth it. Thank you mom for this wonderful recipe. Love you so much

#iraqifood
#eggplantstew
#sheikhmahshi
#iraqistew

Ingredients :-

5-8 Small eggplants
1-2 small and long green pepper
Parsley stems. Leave them out for a few hours so they get soft. Or you can put them in microwave for 30 second. Or use sewing thread

-Peel about 2 or 3 stripes from sides (optional)
-Cut a thin slice from the top lengthwise. Don’t reach the head
-Core the flesh so the skin thickness is about 1/4th inch. Keep the flesh for the filling.
-Cut the top part of the peppers and clean the seeds out.
-Heat about 1/2 cup oil in a large pan over medium heat, fry eggplants and green pepper just to give them brown color not to fully cook them.
-keep aside to cool down.

For The Filling:-

1 pound ground meat
1 medium onion chopped
½ cup chopped parsley
1 Tbsp. 7 spices (Baharat)
½ tsp black pepper
1/8-1/4 tsp hot red pepper or to taste
1-2 tsp salt or to taste

-Brown meat in a big pan over medium heat and cook until the meat is tender.
-Add onion and cook for a few minutes or until the onion is translucent.
-Add spices and salt and cook for one minute.
-Add parsley and mix and immediately switch the heat off.
-Keep aside to cool down.

For The Tomato Sauce:-

3-4 garlic cloves sliced
3 Tbsp. tomato paste
1 small onion chopped
1 medium tomato chopped
1 tsp salt or to taste
1/4 tsp black pepper
1/8 tsp hot red pepper or to taste.
3 Tbsp. oil
Boiling water

-On low to medium flame, heat up the oil in a large and deep pan.
-Add onion and garlic and cook for a few minutes until the onion is translucent.
-Add the eggplants flesh and tomato and cook for a few more minutes.
-Add tomato paste and cook a minute.
-Add black pepper and salt to taste.
-Add boiling water around 3-4 cups.
-Cook the sauce for 5 to 10 minutes.

Steps to make the stew :-

1-Fill the fried eggplants and peppers with cooked ground beef filling cover with their lid. Tied the eggplant with parsley stems or with clean string.
2-Put the filled eggplants and peppers carefully in the sauce and cover and cook on low flame for about ½ hour or until the sauce is thicken and the vegetables are tender but not mushy.
3-Switch the flame off and keep the stew for about 20 minutes before serving.
4-Serve with white rice.

Enjoy:)

Facebook:-
https://www.facebook.com/COOKING-FOR-FUN-140828562610663/photos_stream?tab=photos_albums
YouTube:-
https://www.youtube.com/channel/UCinkrO_NSXrAeDLU9avumQw
Instagram:-
https://www.instagram.com/cooking_for_fun_page/
Twitter:-
Tweets by cooking_for_fun
Tumblr:-
https://www.tumblr.com/blog/cookingforfunpage