Hünkar Beğendi
In our pot over medium heat, add our diced meats. Cook our meats until they have released their water. Add our finely chopped onions and oil to our meats. Cook until the onions change color. Add our tomato paste, dissolved in hot water, and our tomatoes to the meats. Finally, add our salt and pepper, cover the pot and let our meats cook until tender.
Peel and chop our roasted eggplants. In a pot, first toast our butter and flour until the flour's raw smell is gone. Slowly add the milk and eggplants. Check and adjust the salt.
Add our grated kashar cheese just before removing from the heat and stir. Serve by placing our eggplant sauce on the serving plate first, then our cooked meat on top.
Serving Suggestion: Sprinkle chopped parsley over our Hünkar Beğendi when serving.
Ingredients:
Half a tea glass of olive oil
750 gr diced meat (Lamb, Beef depending on your preference)
2 medium onions
2 cubed tomatoes
1 tablespoon pepper paste
6-7 eggplants
125 gr butter
2 tablespoons flour
Enough milk to cover
Salt
Black pepper
