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Sheikh El-Mehshi Recipe

Sheikh El-Mehshi

Red Meat

Total Time : Serves 8

HOW TO PREPARE Sheikh El-Mehshi Recipe

Slit the eggplant down the middle. Heat the oil (reserve 2 tablespoons of oil) and deep fry the eggplant until they are golden brown in color. Remove and set aside on a kitchen towel to absorb any excess oil.

Heat the reserved 2 tablespoons of oil in a large pan, add onion and cook until tender. Add the minced lamb and stir until cooked and brown in color. Add the crumbled MAGGI Chicken Stock cubes, Arabic seven spices and pine seeds and stir to combine well.

Combine all sauce ingredients in a small saucepan and bring to boil. Simmer over low heat for 5 minutes. Remove from heat and set aside.

Stuff the prepared eggplant with the meat mixture and place them over a large baking dish. Pour the sauce over. Cover with aluminum foil and bake in a preheated oven at 250˚C for 30 minutes.

Serve hot with vermicelli rice.

Nutritional Information For Sheikh El-Mehshi Recipe

Per Portion of 300g

Energy : 353.00 Kcal
Protein : 14.00 g
Carbohydrate : 17.00 g
Fats : 27.00 g

Your Grocery List

  • 1½ kg eggplants, medium size, peeled and cut into quarters
  • 2 cups vegetable oil, for deep frying
  • For the stuffing:

  • 2 tablespoons vegetable oil
  • 2 medium onions or 250 g, chopped
  • ½ kg minced lamb
  • 2 cubes MAGGI® Chicken Stock Bouillon Cube, crumbled
  • ½ teaspoon seven spices
  • 3 tablespoons pine seeds, toasted
  • For the sauce:

  • 1 clove garlic, crushed
  • 2 medium tomatoes or 300 g, peeled and pureed
  • ¼ teaspoon seven spices
  • 1 cube MAGGI® Chicken Stock Bouillon Cube
  • 2 tablespoons tomato paste
  • 2 cups water or 500 ml


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