Syrian

Sheikh al-Mahshi

Tender baby eggplants are fried, filled with spiced lamb and pine nuts, then warmed in a silky garlic-yogurt sauce. In the Syrian way, it is served hot with vermicelli rice so the laban sauce can soak into every spoonful.

▶Watch it madeHusen Fayad · 1:30

Ingredients

• Baby eggplants6 small, about 500g
• Sunflower oil2 cups, for frying
• Ground lamb180g
• Yellow onion1 small, finely chopped
• Pine nuts2 tbsp
• Ghee2 tbsp
• Ground allspice1/2 tsp
• Ground cinnamon1/4 tsp
• Black pepper1/4 tsp
• Salt1 tsp, divided
• Plain full-fat yogurt2 cups
• Egg white1
• Cornstarch1 tsp
• Water1/4 cup
• Garlic cloves2, crushed
• Dried mint1 tsp
• Short-grain rice1/2 cup
• Vermicelli noodles2 tbsp, broken
• Water for rice3/4 cup

Method

1. Peel the eggplants in alternating lengthwise stripes, leaving the stems attached if possible.
2. Make one lengthwise slit in each eggplant without cutting all the way through, then sprinkle the slits lightly with salt and let them sit for 15 minutes.
3. Pat the eggplants very dry with a towel.
4. Heat the sunflower oil in a small deep pan over medium-high heat and fry the eggplants, turning often, until softened and lightly golden.
5. Drain the fried eggplants on paper towels and let them cool enough to handle.
6. Heat 1 tablespoon ghee in a skillet and toast the pine nuts until golden, then remove them to a small bowl.
7. In the same skillet, cook the chopped onion until soft and translucent.
8. Add the ground lamb, allspice, cinnamon, black pepper, and 1/2 teaspoon salt, then cook until the meat is browned and any liquid has evaporated.
9. Stir the toasted pine nuts into the meat filling and remove the skillet from the heat.
10. Gently open each eggplant slit and fill it generously with the lamb mixture.
11. Whisk the yogurt, egg white, cornstarch, water, and 1/2 teaspoon salt in a saucepan until completely smooth.
12. Set the saucepan over medium heat and stir constantly in one direction until the yogurt comes to a gentle simmer and thickens slightly.
13. Lower the heat and carefully nestle the stuffed eggplants into the hot yogurt sauce.
14. Simmer the eggplants in the yogurt for 8 to 10 minutes without boiling hard.
15. Heat the remaining 1 tablespoon ghee in a small pan and sauté the crushed garlic until fragrant but not browned.
16. Stir the dried mint into the garlic for a few seconds, then pour this mixture over the yogurt sauce.
17. Rinse the rice until the water runs mostly clear and drain it well.
18. Toast the vermicelli in a small pot with a little ghee from the pan if available until golden brown.
19. Add the drained rice, 3/4 cup water, and a pinch of salt, then cover and cook on low heat for 15 minutes until tender.
20. Rest the rice for 5 minutes, fluff it, and serve it beside the stuffed eggplants with plenty of warm yogurt sauce.

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