Sheikh Mualla
My favorite recipe this summer is definitely Şeyh Mualla, one of the rare flavors of Hatay cuisine. This special dish is the best proof of the perfect harmony of eggplant and green lentils.
You can chop the eggplants as you wish, or you can boil the lentils for a short time without soaking them in water and drain them. Those who like them can add the eggplants raw. You can also add pomegranate syrup according to your taste.
Don't forget to follow my kitchen secrets, like my recipe, and comment...
Ingredients for Sheikh Mualla Recipe
- 2 medium eggplants
- 1 glass of green lentils
- 1 medium onion
- 3 medium tomatoes
- 4 large clove of garlic
- 1 teaspoon tomato&pepper mixed paste
- Salt
- Oil for frying
- 1 glass of water + 1 tablespoon tomato paste + salt
Fabrication:
- Soak the green lentils in water for 1-2 hours in advance. Peel and chop the eggplants in strips. Let them rest in salt water to remove the bitterness.
- Add some salt and fry the chopped onion and garlic. Add the tomato paste and continue to fry.
- Add the tomatoes and lentils and fry for another 2-3 minutes.
- Fry the eggplants and set aside.
- Spread half of the lentil mixture into a medium-sized pot and arrange the fried eggplants on top.
- Spread the remaining mixture on top, dissolve the tomato paste in water with a little salt and pour over the dish.
- Cook on low heat until the water is absorbed, serve warm or cold.