ŞEYH MUALLA

MATERIALS

• 1 cup Hasata Yozgat Sultani Green Lentils
• 1 glass of boiled Hasata Kırşehir Ram chickpeas
• 5 eggplants
• 2 tomatoes
• 5 cloves of garlic
• 1 onion
• 1 teaspoon of chili paste
• 1 teaspoon tomato paste
• half a glass of olive oil
• 1 piece of sugar cube
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 1 teaspoon dried mint

HOW TO MAKE ŞEYH MUALLA?

• 1.Take the Hasata Sultani Green Lentils in a bowl, add enough water to cover them and leave for 20 minutes.
• 2.Wash the eggplants well, peel and cut them into large pieces and soak them in salted water for 15-20 minutes.
• 3.Peel and dice the tomatoes, garlic and onion.
• 4.Change the water of the lentils and boil for 8-10 minutes until the black juice comes out.
• 5.Then strain the lentils and put them in a bowl and add all the ingredients except the eggplant and blend them.
• 6.Spread some of the mortar you prepared on the bottom of a medium saucepan.
• 7.Squeeze half of the eggplants out of the water and place them on the mortar in the pot.
• 8.Repeat the same process sequentially until the mortar and eggplant are finished.
• 9. You can add 1 tea glass of water to the pot and keep it on high heat until it boils, then keep it on low heat until the eggplants soften, then serve with dried mint.
• Enjoy your meal.

Tricks

• Soaking the eggplant in salty water after chopping helps to remove the bitterness.