Hunkar Begendi
Oven-roasted lamb, aubergine and tomatoes, warmed with nutmeg, a Turkish dish. It comes to the table with rice.
2 hr · Serves 6 · Medium
Ingredients
Stew
Eggplant cream sauce
Method
Start cooking mode- Prep 30 min · Cook 90 min · 120 min total
- medium
- 1
Stew: Fry the onion in the oil till soft. Add meat and brown. Add garlic and cook for a few seconds longer.
- 2
Add tomatoes, sugar, and salt and pepper to taste. Add water to cover and simmer with the lid on for about 1 or 1 1/2 hours, till meat is very tender.
- 3
If necessary, add more water or let the sauce reduce a bit to get a good saucy consistency.
- 4
Eggplant Sauce: Prick eggplants all over and roast in a very hot oven (500 degrees or as hot as your oven goes) for 30 minutes, until eggplants soften and skin chars. Cool and peel carefully.
- 5
Put lemon juice in a bowl of water and put peelec eggplants in acidified water to keep them white.
- 6
Melt butter in saucepan, add flour and stiur over very low heat for 2 minutes or until well-blended. Remove from the heat and add milk gradually, beating vigorously. Season with nutmeg, salt and pepper to taste. Cook ove rlow heat for 15 minutes, until sauce thickens.
- 7
Drain the eggplants in a colander and squeeze out as much water and juice as possible. Chop in the colander and mash with a fork.
- 8
Mix with the milk sauce until well blended. Return to the heat, add grated cheese, stir until melted and add more salt and pepper if necessary.
- 9
Serve the stew with the eggplant cream in a ring around it. Serve with rice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
