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Sheikh Mehchi

Ingredients

For shells:

  • 1.5 kg mixed koussa and long eggplant
  • 1-2 tbsp olive oil

For filling:

  • 1 tbsp olive oil
  • 1 red onion, finely chopped
  • 4 garlic cloves, crushed
  • 500 g minced beef or lamb
  • 2 chopped tomatoes if available, can add 1 tbsp tomato paste instead
  • 1 can can chopped tomatoes 400 g
  • 0.5 - 1 tsp red pepper paste
  • 0.75 - 1 tsp salt
  • 0.5 tsp of each: cinnamon, allspice, 7 spices, black pepper, sumac
  • Splash of pom molasses 
  • 2-3 tbsp of pine nuts

Instructions

  • Cut off the tops of your koussa and eggplant and make a long incision on one side from the top to the bottom. Brush the outsides with olive oil and bake in the oven or airfryer for 30 minutes at 200C until they have crispy spots.
  • In the meantime make your meat sauce.  Fry the onion in the hot olive oil on medium high heat, then add the meat and the garlic. Season with salt and all the spices. Then add the tomatoes, and red pepper paste. Finish it off with the tomato can. Cook for 15-20 minutes and taste to adjust for salt or spices.
  • Take the pre-cooked veggies and lay them in an ovenproof dish and open them wide where you have made the incision and fill them with the meat mixture. If you have extra meat mixture, place it around them. Add the extra sauce too to the pan. If desired you can sprinkle some pomegranate molasses on top. I did not have pine nuts or else i would have sprinkled some on top.
  • Bake in a preheated oven at 200C for 30 minutes. Serve with vermicelli rice a la Libanaise. Sahtein!