Hünkar Beğendi

Hünkar Beğendi

90 min
Medium
1 serv.
421 g / 1 serv.

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
390
93 kcal / 100 g
kcal
20.4 g
4.8 g / 100 g
Protein
24.8 g
5.9 g / 100 g
Carbohydrates
24.9 g
5.9 g / 100 g
Fats