Chicken with Mehshi Sfeeha (Chicken with Stuffed Eggplants)
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.jewishfoodsociety.org.
Cooking tools:
- Oven
- Mixing bowl
- Pot
- Stove
- Slotted spoon
- Paper towel
- Baking sheet
- Skillet
- Dutch oven
- Roasting pan
- Measuring spoon
- Measuring cup
- Serving platter
- Tongs
- Chef's knife
- Cutting board
- Kitchen scale
Ingredients
- 1 pound ground beef
- ¼ cup short grain white rice, rinsed and drained
- 1 teaspoon ground allspice
- 1 teaspoon kosher salt
- 1 tablespoon water
- 12 dried eggplant skins
- 3 pounds whole roasting chicken
- 2 tablespoons vegetable oil or other neutral oil, divided
- 4 to 6 garlic cloves, minced
- 1 teaspoon paprika
- 2 teaspoons ground allspice, divided
- 1 eggplant, sliced into ½” rounds crosswise
- Kosher salt to taste
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Ingriye (Roasted Eggplant With Tomatoes and Beef)
jewishfoodsociety.org
Chicken with Eggplant
kosher.com
Almoronia (Baked Chicken and Eggplant)
jewishfoodsociety.org
Mahasha (Tomatoes and Onions Stuffed With Chicken and Rice)
jewishfoodsociety.org
Eggplant Tachin (Persian Baked Rice With Eggplant)
jewishfoodsociety.org
Sesame Chicken with Matbucha
jewishfoodsociety.org
Fried Eggplant with Garlic and Cumin
jewishfoodsociety.org
Joojeh Bademjan (Persian Chicken and Eggplant Stew with Sour Grapes)
jewishfoodsociety.org