Sheikh al-Mahshi

Step 1

Slice eggplants and zucchini lengthwise into 1/4-inch-thick planks.

Step 2

Brush both sides of each plank lightly with olive oil. Season with salt and pepper.

Step 3

Heat 1 tbsp olive oil in a large skillet over medium-high. Working in batches, sear planks 2–3 minutes per side until lightly golden. Set aside.

Step 4

In the same skillet, heat 1.5 tbsp olive oil over medium. Add diced onion and cook, stirring, until softened, ~4 minutes.

Step 5

Add ground lamb, breaking it up with a spoon, until no pink remains, ~6 minutes.

Step 6

Stir in minced garlic, cook 1 minute until fragrant. Add pine nuts and toast 2 minutes, stirring occasionally.

Step 7

Season filling with salt, pepper, 0.25 tsp cinnamon, and 0.25 tsp allspice. Transfer to a bowl.

Step 8

Pour crushed tomatoes into the skillet. Add 0.5 cup water. Season sauce with salt, pepper, and pinch of cinnamon. Bring to a simmer.

Step 9

Lay an eggplant or zucchini plank on a cutting board. Spoon 2–3 tbsp filling onto one end and roll tightly. Place seam-side down in the tomato sauce. Repeat with all planks.

Step 10

Cover skillet and simmer over low heat for 20 minutes, until vegetables are very tender and sauce thickens slightly.

Step 11

Taste sauce and adjust seasoning. Serve hot, spooning sauce over each roll.