Sheikh El Mahshi


This is one of many lebanese dishes that I can hardly pronounce, yet it remains my favorite.  I learned the basics from my family, but have taken time to perfect my technique.  First it didn’t have enough spice, then it wasn’t quite beefy enough, but this recipe is hands down the best.  I made this last night, and I already can’t wait to make it again.  Don’t you love recipes like that?

Food 209

Sheikh El Mahshi
1/2 onion, chopped
1 garlic clove, minced
1 medium eggplant, peeled and cubed
2 tsp allspice
1 tsp cinnamon
1/2 tsp paprika
1/4 tsp cumin
1/2 lb ground beef
2 tbs tomato paste
1/4 c parsley and more for garnish
2 c beef broth
1 beef bouillon cube
rice for serving

In a large pot heat olive oil over medium heat.  Add onion, garlic, eggplant, and spices; cook for 5 minutes.  Add ground beef, cook until browned.  Mix in tomato paste, parsley, beef broth and beef bouillon cube.  Bring mixture to a simmer and cook uncovered for 1 hour, until liquids have reduced and flavor is concentrated.  Remove from heat, add additionally parsley for garnish and serve over rice.


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