Recipes · Syrian · Main Courses
Sheikh al-Mahshi
One serving has 679 kcal and 28 g protein, and at least a fifth of a woman's daily need of cobalamin (125%), manganese (92%), copper (87%), niacin (81%), zinc (73%) and vitamin K (55%). Ready in 75 minutes.
- Preparation: 20 min
- Cooking: 55 min
- Makes: 1 serving (579 g)
- Difficulty: Medium
- Diets: Gluten-free, Dairy-free
- Contains: meat
Ingredients
- 220 g Eggplant, raw
- 130 g Lamb, ground, raw
- 40 g Onions, raw
- 4 g Garlic, raw
- 8 g Pine nuts
- 100 g Tomato puree
- 10 g Tomato paste
- 0.5 g Allspice
- 0.3 g Cinnamon
- 1 g Salt
- 0.3 g Black pepper
- 15 g Vegetable oil
- 50 g Water
Method
- Halve the eggplants lengthwise and scoop out some of the flesh to make boat shapes; fry or bake them in a little of the oil until lightly softened, about 8 minutes.
- Cook the ground lamb with the onion and garlic in a pan for 6-8 minutes until browned.
- Stir in the pine nuts, allspice, cinnamon, salt and black pepper, and cook for 1 minute more.
- Spoon the meat filling into the eggplant shells, packing it in gently.
- Arrange the stuffed eggplants in a baking dish, pour the tomato puree, tomato paste and water around them, and cover with foil.
- Bake at 190 °C (375 °F) for 35-40 minutes until the eggplant is fully tender and the sauce has thickened.
- Serve hot with the tomato sauce spooned over.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 679 kcal | 32% |
| Carbohydrates | 30.7 g | |
| Water | 464 mL | |
| Fiber | 10.3 g | 35% |
| Protein | 27.6 g | 58% |
| Tryptophan | 0.3 g | |
| Threonine | 1.1 g | |
| Isoleucine | 1.2 g | |
| Leucine | 2 g | |
| Lysine | 2.1 g | |
| Methionine | 0.61 g | |
| Cystine | 0.31 g | |
| Phenylalanine | 1.1 g | |
| Tyrosine | 0.86 g | |
| Valine | 1.4 g | |
| Histidine | 0.8 g | |
| Fat | 51.7 g | |
| Monounsaturated | 17.5 g | |
| Polyunsaturated | 14 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 12.2 g | |
| Saturated | 16.1 g | |
| Trans-Fats | 0.1 g | |
| Cholesterol | 94.9 mg | |
| Calcium | 89.3 mg | 9% |
| Copper | 0.78 mg | 87% |
| Iron | 5.3 mg | 29% |
| Magnesium | 112 mg | 36% |
| Manganese | 1.7 mg | 92% |
| Phosphorus | 370 mg | 53% |
| Potassium | 1,466 mg | 31% |
| Selenium | 27.2 µg | 49% |
| Sodium | 681 mg | |
| Zinc | 5.9 mg | 73% |
| Thiamin (vitamin B1) | 0.32 mg | 29% |
| Riboflavin (vitamin B2) | 0.48 mg | 44% |
| Niacin (vitamin B3) | 11.4 mg | 81% |
| Pantothenic acid (vitamin B5) | 2 mg | 40% |
| Pyridoxine (vitamin B6) | 0.61 mg | 47% |
| Folate (vitamin B9) | 94.7 µg | 24% |
| Cobalamin (vitamin B12) | 3 µg | 125% |
| Choline | 135 mg | 32% |
| Vitamin A | 36.1 µg | 5% |
| Vitamin C | 22.1 mg | 29% |
| Vitamin D (D2 + D3) | 2.6 IU | 0% |
| Vitamin E | 5.3 mg | 35% |
| Vitamin K | 49.6 µg | 55% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
4.6 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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