Description
A delicious hearty dish for cold days. Dish of Turkish cuisine with a complicated name. You can cook with any meat, but is traditionally prepared with veal or lamb.
Ingredients
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Meat
1.5 kg
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Tomato
2 piece
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Onion
2 piece
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Butter
2 Tbsp
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Salt
-
Black pepper
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Sugar
1 tsp
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Pepper
1 piece
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Olive oil
50 g
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Tomato juice
250 ml
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Water
400 ml
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Eggplant
3 piece
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Milk
250 ml
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Butter
2 Tbsp
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Flour
2 Tbsp
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Cream
3 Tbsp
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Cheese
200 g
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Nutmeg
-
Salt
-
Black pepper
Cooking
Prepare the vegetables by slicing the cubes.
With meat trim excess fat and thick film, cut (cut into pieces). Ideally, release from the bones, but I didn't.
In a saucepan with a thick bottom to heat the butter and olive oil, add and sauté onions lightly. Put the meat pieces and sauté for a few minutes on each side. Add tomato juice and tomato. Pepper, add the sugar. Cook on medium heat until the meat is tender. In the end add pepper and salt and a little proverjaem. This step is much easier, if cooking meat use a pressure cooker.
At the end of cooking it should be soft meat behind the bone and thick sauce.
Begin to prepare eggplant puree. Eggplant wash and bake on a barbecue or in the oven until soft. To give a little to cool and clean.
Mash the eggplants with a fork.
In a saucepan heat butter, add flour and stir well. Pouring the milk and stirring the heated. When thickened sauce (Bechamel), remove from heat, sprinkle with salt, pepper and add nutmeg and cream.
Mix the Sauce with eggplant and grated spicy cheese.
The dish is served hot in the following way: put the serving of mashed potatoes, pour the sauce, put slices of meat and sprinkle with grated salty cheese
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