TURKISH RECIPES

Cheese with tomatoes and basil Cheesecake Cheese-stuffed calamari Grilled hellim cheese Cheese halva Seafood ragout Risi bisi Artichoke with broad beans Whole cabbage stuffed Hunkar begendi Stuffed quinces with pekmez Lamb stew with quince pilaf Quince pudding with clotted cream Quince sherbert Muhallebi with mastic LobyeAsidePilaf with almonds Cigarette Pie In The OvenFlaky Spinach Pie İnegol Meatballs Stuffed Eggplants and Zucchinis HaydariTekirdag MeatballsDoner KebabTurkish Coffee

HUNKAR BEGENDI

For the sauce;

• 2 tablespoons flour
• 2,5 cups milk
• 1 cup grated Kasar cheese
• 3 tablespoons butter
• salt

Ingredients

• 1 kg mutton cut in small
• chunks
• 6 aubergines
• 2 onions
• 2 tomatoes
• 2 tablespoons butter
• salt
• black pepper

* SHORT NOTES *

Preparation

Scorch the whole aubergines over a gas flame or bake in a hot oven until the flesh is tender. Remove the skin and stalks, and mash the flesh. Dice the onions and grate the tomatoes. Melt 2 tablespoons of butter in a saucepan and fry the onions and mutton over a low heat. Add the grated tomato, salt and black pepper to taste, and 1 cup of water. Cover and cook over a low heat until the meat is tender. Melt the butter in another saucepan, then add the flour and stir constantly for a few minutes. Add the milk and salt, and stir over the heat until the sauce has thickened. Stir in the mashed aubergine and cook for a further five minutes, continuing to stir. Finally add the Kasar cheese. Pour some of the aubergine sauce onto each individual plate, and spoon some of the meat over. Serve hot. Hmm delicious!!!