شيخ المحشي بالخضار المشكلة وصلصة البندورة:أطيب وصفة ممكن تذوقوها!|Gefülltes Gemüse Scheich al Mahshi

#lulu_kitchen_وصفات_لولو_كتشن #شيخ_المحشي #اكلات_سهله #اكلات_لذيذه #اكلات_لبنان #لبنان

المقادير :
بطاطا حجم متوسط
باذنجان حجم صغير
كوسا حجم صغير
لحمة مفرومة
بصل مفروم ناعم
ملح
قرفة مطحونة
فلفل حلو
فلفل اسود
سمنة +زيت نباتي
صلصة بندورة(طماطم)

Zutaten:
Mittelgroße Kartoffel
Kleine Aubergine
Kleine Zucchini
Hackfleisch
Fein gehackte Zwiebel
Salz
Zimt
Süße Pfeffer
schwarzer Pfeffer
Ghee + Pflanzenöl
Tomatensauce

Ingredients:
Medium-sized potato
Small eggplant
Small zucchini
minced meat
Finely chopped onion
Salt
Cinnamon
Sweet pepper
black pepper
Ghee + vegetable oil
Tomato sauce

Ingrédients:
Pomme de terre de taille moyenne
Petite aubergine
Petite courgette
viande hachée
Oignon finement haché
Sel
Cannelle
Poivron
poivre noir
Ghee + huile végétale
Sauce tomate

وصفات لولو كتشن-lulu kitchen
شيخ المحشي خضار مشكلة محشية
طبخة محاشي مشكلة
محشي الخفيف
محاشي مشكلة
طبخة شيخ المحشي
محشي خضروات مشكله
شيخ المحشي بالبندورة
شيخ المحشي بالبندورة اللبناني
شيخ المحشي بالبندورة
عمل شيخ المحشي الكوسا
جنينة شيخ المحشي اللبناني
شيخ المحشي بالبندورة
شيخ المحشي اللبناني
طبخة شيخ المحشي

شيخ المحشي

محشي خضار

محشي كوسا

محشي باذنجان

محشي بطاطا

طبخ شامية

أكلات سورية

أكلات لبنانية

طريقة عمل شيخ المحشي

وصفة شيخ المحشي

صلصة البندورة

طبيخ

أكل بيتي

وصفات سهلة

طبخ عربي

مطبخ شرقي

شيخ المحشي بالخضار المشكلة وصلصة البندورة: أطيب وصفة ممكن تذوقوها!

وصفة شيخ المحشي الأصلية: كوسا، باذنجان، وبطاطا بصلصة البندورة الغنية

عشاء ملكي بامتياز: شيخ المحشي بالخضار المشكلة وصلصة البندورة (سهل ولذيذ)

كيف تسوون شيخ المحشي بالخضار المشكلة؟ ألذ وأسهل طريقة!

جربوا شيخ المحشي بالباذنجان والكوسا والبطاطا وصلصة البندورة… رح تدمنوها!

شيخ المحشي بلمسة جديدة: الخضار المشكلة وصلصة البندورة الحمراء

تعلموا معنا أشهى وأطيب وصفة لشيخ المحشي بالخضار المشكلة! في هذا الفيديو، سأشارككم طريقة تحضير شيخ المحشي التقليدي الأصيل باستخدام الكوسا والباذنجان والبطاطا المحشوة باللحم والأرز، والمطهوة بصلصة البندورة الحمراء الغنية واللذيذة. هذه الأكلة اللبنانية العريقة مثالية للعزومات والجمعات العائلية، ومضمونة لتنال إعجاب الجميع. تابعوا الفيديو خطوة بخطوة للحصول على شيخ محشي ينافس أكل المطاعم!

لا تنسوا الإعجاب بالفيديو والاشتراك في القناة ليصلكم كل جديد!

#شيخ_المحشي #محشي_خضار #أكلات_شامية #طبخ_عربي #وصفات_سهلة

Scheich al Mahshi (The direct translation, crucial for recognition)

Gemüse Mahshi (Vegetable Mahshi)

gefülltes Gemüse (Stuffed vegetables)

orientalisches Gericht (Oriental dish)

arabisches Essen (Arabian food)

Nahöstliche Küche (Middle Eastern cuisine)

Auberginen Mahshi (Eggplant Mahshi – assuming eggplant is a key vegetable)

Zucchini Mahshi (Zucchini Mahshi – if applicable)

Paprika Mahshi (Bell pepper Mahshi – if applicable)

Tomatensoße (Tomato sauce)

veganes Rezept (Vegan recipe – if it is)

einfaches Rezept (Easy recipe)

schnelles Rezept (Quick recipe)

bestes Rezept (Best recipe)

Rezept (Recipe)

kochen (cook/cooking)

zubereiten (prepare/preparation)

Anleitung (Instructions)

wie man macht (how to make)

Schritt für Schritt (Step-by-step)

I am happy to have you all at Lulu’s kitchen. Today our recipe is very delicious and tasty. Many people like Sheikh Mahshi, some with eggplant, some with zucchini, and some with potatoes. Today I have gathered them all together in one tray. Some people call it “garneet garden,” meaning in the oven, and others call it “Sheikh Mahshi assorted,” meaning mixed vegetables in the oven. Although it is the vegetable season now, I will take advantage of this opportunity with eggplant and zucchini. You don’t always have them in this size. We can make this dish at this time, and its ingredients are certainly very simple and easy. You don’t need to repeat them. My dears, let’s go see the method and ingredients together. Here I have zucchini and eggplant, and I have potatoes. I cleaned the zucchini well and see how I split it. I washed it, removed the head and the back of the head, and cut it this way. The eggplant did the same thing, but I cut the eggplant like this too, but I peeled it. If you don’t peel it, Its peel is tough, and if not, and if you peel it completely, either on the grill or the stove, and it is cooked with you, then if we cut it in this way, you see how, and I cut it again here so that it takes a place that I don’t want to stuff it, and I also have potatoes, potatoes, as you can see, I peeled them, washed them, and dug them out in this way, and those that came out of the potatoes, I won’t throw them away, I will use them as well. I want to fry the potatoes in oil, I won’t put them in the oven because if I put them in the oven, they will be very soft, and I don’t want that. I want them to be red and hold together. Now, what am I going to do with the potatoes? We will set them aside because we will fry them in oil. As for the zucchini and eggplant , I will put them in a little vegetable oil. We usually fry the zucchini and eggplant, but for me, first, to save time, and second, it is healthier. I will add a little salt, a little light salt, but this is how it is now. I move them together until all the grains take the oil and salt. You see it is all coated with oil and salt. I will arrange them in the tray that I want to grill them in. This tray that I will put them in, I will put them as you see. I put the zucchini by itself and the eggplant by itself. I will also put the ones that came out of the potato. Let them brown with them a little. I will definitely take a little oil from what I put for the zucchini and eggplant so that they brown because without oil and without anything, they will definitely not brown. They will be boiled . Now I will put them in the preheated oven and I will put it at 250 so that they brown. I do not want them to be cooked. I want them to brown. When you put them on a high temperature, they brown but they are not cooked from the inside. Then I will go back and finish cooking them with the sauce. Now I will put them in the oven after I put the vegetables in the middle of the zucchini and eggplant. In the heart of the oven, I want to fry the duck and potatoes that I dug and washed well, as you can see, my potatoes are being taken out. I will leave them until they turn red. At this time, I will fry the application that I have here, a spoon of country butter. I will turn on the heat. I will add a little vegetable oil to it. I have minced meat, about a quarter of a kilo. To change its color, I will add the spices that I have here. I will put a small spoon of ground cinnamon and a small spoon of sweet pepper, allspice or allspice, also a small spoon and a little bit, I mean a quarter, a quarter of a small spoon of black pepper. You add the spices that you like. You add seven spices . You don’t add these spices, and you add paprika if you want. I love these spices. I will stir well and of course I will add salt and a small spoon of salt. I will stir until all the spices are mixed together with the meat. Now I will add the onions to them. You add the onions first, then the meat. I like to make it this way. I love this dish. I add the onions after frying the meat. I have three medium-chopped onions here. I put them on top of the meat and stir them together. Now I will leave them for a while to cook together and I will get back to you. The potatoes, after I fried them, you can see how they became red and then kept their shape. When I applied the meat, it became ready. Now I will drain the excess water and leave it until it cools because I definitely cannot stuff it while it is hot. Now I will turn off the heat and put it aside to cool. The vegetable tray, as you can see, is red and cooked. Now it is ready, that is, to stuff it, but I will leave it until it cools a little because you can see it is very hot. I definitely will not be able to hold it. After that, the flame is coming out of it to cool. We will stuff it together. Now I removed some oil from the tray and put it on a plate. Now I will see the pieces that I want to stuff. You see the eggplant and the zucchini. They are ready to be stuffed. See this now, the potatoes that I I put it like this, I will distribute it in the middle of the tray. This will give me consistency for the sauce and it will come out very good with them. I will put all the zucchini in one place, the eggplants by themselves in another place, and the potatoes in another place. I will distribute the potatoes so that they are in the whole tray. Now , what do I do with the zucchini? I will show you how I stuff the zucchini, eggplant, and potatoes. I will put the stuffing on the zucchini. Now, if you add pine nuts to the stuffing, it will come out very good, but I did not add pine nuts because my husband does not eat pine nuts. I stuffed the zucchini first. You see, I will go back and stuff it again. I mean, as much as you can stuff it, I will stuff it and it will come out good. Because it’s done now, there’s no more celebrating or anything. Now the sauce will come in its heart, which is the eggplant. Go and see where the opening is placed. Look for another one. This is the opening of the eggplant. I will put its stuffing and put it in the heart of the tray, which is the potatoes that I fried. I will also stuff them this way. You see how much you can stuff them, but don’t add too much. I mean, stuff them in the heart because when they boil, they will open up. Pay attention to it. I mean, how much can you fill them? I mean, to reach the point where the potato is, it will be perfect. So, now I will make a place for the potatoes. Now I will finish them all, stuff them, and then I will go back. And so, after I stuffed the tray with the mixed vegetables in this way, now what do I want to do? The next step is to add a little salt, about a small spoon. Why? Because it’s all salty, but for the sake of the sauce, it gives us a good taste. It’s all salty, but a small spoon. I will also add approximately a sprinkle of sweet pepper, a sprinkle. For the sauce, I will now put a can of tomatoes or a can of tomato sauce. You can put fresh tomatoes in the blender and add them to this dish. I like the sauce to be complex. Now I will add hot water to it. Why? Because when I want to put it in the oven, I don’t want it to boil a lot, it will get gluten, and I turn it off and that’s it. The water is done. Now I want to put it in the oven so that the sauce thickens and takes on all the flavors. By the time my tray is in the oven, we will start making the rice. I have a spoon of ghee here. I like to add a little oil to make everything I eat with ghee. I mean, the ghee solidifies and the oil is oil . I keep it from solidifying. This is how I balance each other. I mean, two things balance each other. A little oil, I mean, it solidifies on the heart. This is what I mean. I will put the vermicelli. As much as you like vermicelli, you put it in. I have a follow-up. Anyone who asks me how I make rice, now see how I make rice. She said she has a gas stove like Gas. See how I make the rice and the steps that I take to make it, especially if the rice is any Egyptian rice. I use good rice that comes from Lebanon. I get it from Arab shops. See how I do it. His steps are for me, try them and reply to the news. As for the people who say that whoever does not like long videos and who get annoyed and say to knead, I am these people, if you like to follow, welcome. I knead and knead. I talk a lot and I knead and knead. If you do not like the subject, do not miss the channel or attend it. I mean, frankly, because the situation has gone beyond its limits. I mean, whoever does not like it should not miss attending. I do not force anyone to attend me if they find that I knead and knead a lot or anything boring or that the videos are boring or something. You do not know behind the scenes how I get tired and how I work until I present to you the video image as you like. This subject provoked me a lot and I wanted to talk about it. Whoever does not like it should attend, even though my videos are mostly 20 minutes long, they do not reach half an hour or do not reach an hour. There are people who sit for an hour and a half and no one says They have something they say to them give us more give us more I don’t know why some people are so spiteful I will repeat and say regarding the gloves I don’t put gloves I work for my family my family eats from my hand not you who eat from my hand the second thing those who didn’t like the videos whine and say about them now kneading or some of them are boring I hope if you please you don’t miss the channel find yourselves my channel is better and not boring I mean honestly that’s it and now I will go back to my cooking this vermicelli now I will wait for it to turn red and as soon as it turns red I will put the rice on it like you see the vermicelli started to turn red with me [music] I will put on top of it now directly the washed rice and not soaked I discovered that this rice is shatoor rice you don’t have to soak it you just wash it but wash it well not once or twice but four or five times you wash it and remove the starch from it properly then you go back to work Here I have rice, as I told you, Egyptian rice, Lebanese Chtoura brand. After I put the rice, I have to stir the rice with the vermicelli for about two or three minutes. The rice must be stirred, not immediately. I add water because if you don’t stir the rice, it will be mushy. We leave it for about two minutes, a minute and a half, as long as you want. The important thing is that it is stirred every now and then. Stir it. Don’t be afraid, it won’t break because this is a long- grain rice, and it’s not soaked now. After a while, I will stir it twice and add more water. As for the long-grain rice, long-grain rice, whether American, Italian, or Basmati, any kind with long grains, is not used for stews and is not used, I mean, whatever you make, eat it with vermicelli or white rice. No, white rice or rice with vermicelli requires Egyptian rice. That long-grain rice, any kind that was used for Mansaf or rice with meat. I mean, these are the stories you know how, but oh Khana Yes, like I told you, yes, any kind of thing is made with it, including rice with vermicelli. I make Egyptian rice, and nothing goes well with it except Egyptian rice. This is how it is for me. You see now, this is how I turn them over properly. Now, after turning them over, I add water to them. Now, I will turn them over for the last time. Now, I will add more water to them. As for the water, how much do I add to the rice when the rice is not soaked? I want to add this amount, I mean two knots, this amount when it is soaked, this amount now I will add this amount because my rice is not soaked, oh in the name of God, the Most Gracious, the Most Merciful, a large spoon of salt, you see how much water I put on top of the rice, you see how much, I mean the theory you want to see, oh now I will add on top of them also vegetable broth, a large spoon of vegetable broth or a little less because I added salt and it has salt, it is better so that the food does not come out too salty. You can add vegetable broth, you can add Maggi broth, and be careful with the salt, as you want, you can not add too much, I mean it is optional, but I really like rice with vegetable broth, and now I will wait until the broth or whatever, the rice is on the soup until it boils properly, and as soon as it boils I add sugar to it and I advise you, you see now my rice starts to boil properly, I will cover it after that on the same stove and what I will do I will discuss with you Turn the gas on for me, here is the one degree, meaning the last degree, like this, I turn off the gas and this is its turn, but because I put it on one and I leave it for about a few minutes or five minutes, depending on it, and then I come to stop the rice. This is the tray of stuffed sheikh in the oven. It is boiling. Now I will turn it off and now I will look after six or seven minutes. Do you see how the rice came out? I have it. After six or seven minutes, I turned it off under the pot and I moved it. I was moving it and I was filming you. It came out. I was not filming, but you see how it came out? Now I want to show you the tray as well, how it came out, praise be to God. It is the tray of stuffed sheikh, it is ready and it looks wonderful and its smell is delicious. Now I want to pour a plate with you. I will take the first potato. I will also take a zucchini and an eggplant. You see how they look. They also have a sauce. With the ones that came out of the potatoes, they also give a good flavor and they complicate the broth. I will not tell you. The smell is so delicious It’s the potatoes and this is the eggplant and this is the zucchini Now I want to show you the heart of the potato You see how cooked the potato is This is the heart of the potato and this one you also see is going to the eggplant And this is the zucchini Now I will taste them with you In the name of God, the Most Gracious, the Most Merciful It’s the eggplant Umm wonderful The duck The potatoes are also cooked perfectly The sauce with it is delicious This is how we have reached the end of the video I hope you liked it and if you liked it please like, share and subscribe Thank you very much for following and see you in a new video Bye bye He.