Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Friday, August 12, 2011

Sheikh Mualla

(Şeyh Mualla - Antakya - Mediterranean Region)

Sheikh Mualla
2 Chinese or Japanese eggplants,
1/2 cup sunflower oil

Filling Ingredients:

3 small sized tomato, peeled, diced
1 cup chickpeas*, canned, rinsed
2 garlic cloves, sliced
1 medium sized onion, sliced
1 small red bell pepper, discard seeds, cut in medium sized
2 tbsp crushed tomato, canned
1 tbsp red pepper paste, sweet
2 tbsp pomegranate paste


1 tsp mint

Peel the eggplant skin in strips lengthwise. Cut the eggplant vertically about 0.5 cm thick. Cut in 4 each slice. Sprinkle some salt all over the slices, wait for 15 minutes. Then dry with a paper towel.

Pour the sunflower oil in a large skillet. Fry both sides of the eggplants until the colour turns light medium brown. Do not over fry!

Mix all the " filling ingredients" in a medium sized bowl with the spoon.Place the half of eggplants in a medium sized shallow cooking pot. Spread the half of the filling ingredients all over them. Arrange the rest of the fried egg plants on them. Spread and cover the eggplants with the remaining filling ingredients.

Cover the lid halfway and cook for about 20-25 minutes on medium-low heat. Let it cool down the dish in the pot. Then place Sheikh Mualla on a serving dish. Serve it at room temperature.

*If you like you can use green lentil instead of chickpeas.

Meal Ideas:
-Spinach Soup with Cream, Grape Leaf Rolls, Carrot Salad, Ayran,Turkish-style Breakfast Buns, Roasted Red Peppers with Garlic, Hummus and Saffron Pudding.



At 12:56 PM, Anonymous Nadine said...

that looks great..I am going to make it for Iftar

At 10:22 PM, Blogger janet @ the taste space said...

I loved mualle, and I can see me loving eggplant stuffed with mualle! Yum! Can't wait to make this!

At 4:37 AM, Anonymous Anonymous said...

Hello Binnur, This dish reminds me of nohutlu ic patlican yemegi,which i know from your site:)I believe in this one eggplants stay in bigger chunks and pepper is also added. I like the fact that in turkish cusine all the dishes have their name. Sincere Greetings from Europe

At 2:30 PM, Anonymous Anonymous said...

helo. I have a question regarding chickpeas,since I dont have access to a canned one,how long should I cook it(dry)after soaking overnight?Im not familiar with it yet:)...thx and best wishes

At 2:55 PM, Anonymous Anonymous said...

Im very curious what does mualla mean?I did a small inquiry but without results:)

At 4:00 PM, Blogger Binnur said...

As you know, soak the chickpeas into the water for overnight. Following day, cook the chickpeas until they are tender. You are going to feel the tenderness when you press it between your fingers:) Now, they are ready!

At 4:01 PM, Blogger Binnur said...

Mualla is a woman name:)

At 2:15 PM, Anonymous Anonymous said...

Thank you very much for your prompt answer. I checked this cooking time and after 1 hour in the pot chickpeas still werent soft:)So I presume that this cooking is quite laborious.need to master it bcos im a fan of humus, or need to wait until canned one is available on the market:)bye

At 9:26 AM, Anonymous Hatice said...

Dear Binnur, it looks quite delicious. I have a turkisch greengrocer nearby so I would like to know what the turkish equivalent is of 2 tbsp crushed tomato, in can

At 1:10 PM, Blogger Binnur said...

Hi Hatice,
It is app. 35 ml:)

At 9:08 AM, Anonymous Hatice said...

Dear Binnur,

Sorry I think I wasn't clear. As far as I know they done sell crushed tomatoes in can in turkish shops here in Germany. So I would like to know what Turks use instead of crushed tomatoes. Do they use tomato paste/Salça. If yes how many table spoons should I use?

At 10:59 AM, Blogger Binnur said...

Dear Hatice,
Yes, we also use tomato paste.
You can use 1 tbsp tomato paste instead of 2 tbsp crushed tomato. If the colour of the dish is too light you may add a little bit more tomato paste:)

At 10:14 AM, Anonymous Anonymous said...

Hi Binnur ... Just found your site & my husband is delighted as he can now have recipes from home! When visiting his home we had mualla and would like to try making it here but cannot find pomegranate paste ... Have you any suggestions about a substitute? Many thanks :-)

At 10:30 AM, Blogger Binnur said...

You can use Grenadine syrup instead of pomegranate paste.
You can find it in Turkish or Mediterranean stores if you have any your area. If you are living in USA you can shop from which is online Turkish grocery store. The pomegranate paste is critical to the flavor of the finished the dish:)

At 6:40 PM, Anonymous Anonymous said...

Binnur Hanim, her zamanki gibi ellerinize saglik. Yeni bir seyler ararken bir sure once post ettiginiz bu tarifi buldum, patlican cok sevdigim icin bunu da cok severim diye dusunuyorum. Fakat ne Tulumba'da ne de buradaki Turk esyasi satan bakkallarda pomegranate paste goremedim. Nar eksisi sosu gordum. Acaba ayni sey midir, bir bilginiz var mi? Cok tesekkur ederim.

At 7:44 PM, Blogger Binnur said...

Tesekkur ederim:) Patlican benim de cok sevdigim bir sebze.
Pomegranate paste, bizim nar eksimiz, kivamli koyu renk ve tatli-eksi bir lezzete sahip.
Sitenin sag tarafinda "Turkce" kismi var. Butun tariflerimi Trukce ve Ingilizce olarak ayni anda yayinliyorum. Turkce kisma bazen kuzey Amerikada bulunabilecek malzemeler ile ilgili bilgi veriyorum:)
Iyi Seneler!


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