Hünkar Beğendi

Hünkar Beğendi

90 min
Medium
1 serv.
420 g / 1 serv.
silicon (Si) Vitamin B12 cobalt (Co) Fiber copper (Cu) phosphorus (P)

Rating

Average rating:—

Description

Classic Turkish dish: tender eggplant puree with béchamel and lamb stew in tomato sauce

  1. Cut the lamb into 2-3 cm cubes
  2. Heat sunflower oil in a pan and sear the meat until golden brown
  3. Add finely chopped onion and minced garlic, saute for 2-3 minutes
  4. Add tomato paste, oregano, salt and pepper, pour in 100 ml of hot water
  5. Simmer covered on low heat for 40-50 minutes until meat is tender
  6. While the meat is cooking, roast the eggplant in the oven at 200°C for 25-30 minutes until soft
  7. Peel the eggplant and finely chop the flesh
  8. In a saucepan melt butter, add flour and cook for 1 minute
  9. Pour in milk while stirring constantly, bring to a thick consistency
  10. Add eggplant puree and grated cheese, stir until smooth
  11. Place eggplant puree on a plate, top with meat sauce
  12. Sprinkle with chopped parsley and serve
383
91 kcal / 100 g
kcal
19.7 g
4.7 g / 100 g
Protein
25.3 g
6.0 g / 100 g
Carbohydrates
24.2 g
5.8 g / 100 g
Fats

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FAQ

How to cook Hünkar Beğendi?
Hünkar Beğendi. How to cook in 90 min. 383 kcal, P 19 / F 24 / C 25.
How many calories in Hünkar Beğendi?
383 kcal, protein 19 g, fat 24 g, carbs 25 g per serving.

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