Shekh mahshee

Another of the Kurdish specialties

Preparation steps

Cut the aubergines into thin slices lengthwise, add salt and leave to stand for about half an hour. After half an hour, wash the aubergines, dry them, place them on a greased baking tray, coat the upper part with oil and bake in a broiler for 8 minutes on each side. fry in a pan too but so they are quite greasy so i always bake them in the oven.
While the aubergines are baking, prepare the fillet by first frying the finely chopped onion, adding the minced meat and simmering for about ten minutes. Then add the white hip, rice, spices, almonds and raisins and cook for another ten minutes. Finally add the water and wait for it to boil. As soon as it starts to cook, remove from the heat.
Arrange a row of eggplants in a fireproof dish, cover with one part of the filling, put the eggplants again, then the filling and finally the eggplants again. So 3 rows of eggplant and 2 rows of meat.
Finally, pour a mixture of tomato sauce and water over everything.
Bake uncovered at 210 degrees for an hour.

Ingredients

3more eggplant
800 gminced meat
1 headport
1/2 saltrice (salt 235 ml)
4 garlicgarlic
pepper
salt
1 tbspred peppers
1 tiepersuna finely chopped
1/2 saltraisin
1/2 saltfinely chopped almonds (I usually chop them with a knife)
1 cupwater
frying oil

For the topping

1 cantomato sauce (canned 400 g)
1/4 saltwater
pinchsalts
pinchpepper

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