Sample Dishes from Turkish Cuisine
Sultan's Delight (Hünkar Beğendi)
|Onion||2 large size||250 grams|
|Choped lamb meat||-||750 grams|
|Tomatoes||2 medium size||250 grams|
|Salt 2||½ teaspoons||15 grams|
|Black pepper||¾ teaspoon||15 grams|
|Water (hot)||1 cup||200 grams|
|Eggplants||6 medium size||1 kg|
|Margarine||5 tablespoons||30 grams|
|Milk (hot)||2 1/2 cups||500 grams|
|Hard cheese (shredded)||1 cup||80 grams|
Wash the vegetables.
Peel the onions, wash and chop finely, place in a saucepan together with meat.
Cover and braise over low heat for 40-45 minutes. Chop the tomatoes into half
centimeter cubes and add to the meat with 1 ½ teaspoon salt, black pepper and
water, stir and continue cooking until the meat is tender. Dry the eggplants
and barbecue them over heat, turning occasionally. Peel the skin, cut off the
stems and finely chop. Place flour and margarine in a non-stick saucepan and
lightly brown for 2-3 minutes. Add the eggplants and the remaining salt. Add
the milk slowly and stir continuously, cook for 7-8 minutes. Add the shredded
cheese, stir once more and turn off the heat. Place on a serving dish, make
a slight hollow in the middle, place the meat in the center, and pour the cooking
liquid over the dish.
(in approximately one serving)
|Sodium ||1210 mg|
|Vitamin A||808 iu|
|Vitamin C||11 mg|
It is served as
the main course at lunch or dinner. A cold served vegetable dish with olive
oil would be an appropriate second course. When the puree is being prepared,
¼ teaspoon shredded coconut can be added if desired.