Arabic recipesMain dishes
Aleppine Stuffed Sun-Dried Aubergines (Mahshi Yabis) in Pomegranate-Tamarind Broth
Mahshi Batinjan Yabis is a signature Sunday centrepiece from Aleppo: sun-dried hollowed baby aubergines are simmered tender, stuffed with spiced short-grain rice and minced meat, and braised slowly under a weighted plate in a tangy-sweet garlic, dried mint, tamarind and pomegranate molasses broth.
Also known as:Syrian stuffed dried eggplants (Mahshi yabseh)Aleppine mahshi batinjan yabisDried aubergine dolma with pomegranate molasses
Servings6
Prep time35 min
Cook time65 min
Ingredients
Add ingredients to cart- 40 hollowed sun-dried baby aubergines (1 garland)
- 400 g short-grain Egyptian rice, rinsed and drained
- 300 g minced lamb or beef
- 1 tsp seven-spice blend, 1/2 tsp black pepper, salt
- 1 whole head of garlic, crushed (half for stuffing, half for broth)
- 2 tbsp dried mint, rubbed fine
- 4 tbsp pomegranate molasses + 3 tbsp tamarind concentrate + 2 tbsp tomato paste
- 3 tbsp olive oil or ghee
Preparation Steps
- 1Slide the dried aubergines off their string, rinse, and simmer gently in salted water for about 10 minutes until pliable yet intact; refresh in cold water and squeeze gently.
- 2Toss the drained short-grain rice with the minced meat, half the garlic, 1 tbsp dried mint, seven-spice, 2 tbsp pomegranate molasses, oil and salt.
- 3Fill each shell loosely two-thirds full and nestle them snugly side by side in a heavy pot, tucking each opening against the base of the next.
- 4Whisk 1.1 litres hot water with the tomato paste, tamarind, remaining pomegranate molasses and salt, pour over the aubergines, and rest an inverted plate on top.
- 5Bring to a gentle bubble, cover and simmer over low heat for 50 minutes, stirring the remaining crushed garlic and dried mint into the broth for the final 10 minutes.
