Description
Literally the name translates as "the Sultan liked it". Love dishes with history. More like middle Eastern food. Today offer to get acquainted with the Ottoman Palace kitchen and dish like the Turkish Sultan Salamano I. Very tasty meat and delicious sauce to it. Try and touch the history.
Ingredients
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Lamb
1.5 kg
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Eggplant
4 piece
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Onion
2 piece
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Tomato paste
2 Tbsp
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Milk
3 Tbsp
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Dutch cheese
150 g
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Rosemary
1 tsp
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Salt
-
Allspice
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Vegetable oil
100 ml
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Flour
2 Tbsp
Cooking
Eggplant wash and dry. If you have a small eggplant, then take 1 PC more. Put them in the oven preheated to 200 gr. until soft, I took 15 minutes After that, our eggplant cools. You can soak them in salt water or water with lemon to cut the bitterness. But now the eggplants are imported and they almost taste bitter, so I didn't.
Meat, I got the lamb cut into medium-sized pieces. You can use any meat, this dish is in the sauce, but traditionally it is lamb.
Cut onion, not big.
Eggplant peel. To do this, with a knife carefully remove the skin.
Eggplant cut into small cubes.
Meat fry in vegetable oil until Golden brown.
To the meat add the onions. A little fry. Then the tomato paste. Mix everything.
Then to the meat add water, it needs to slightly cover the meat. Add the meat, rosemary and pepper. Simmer for 1, 5 - 2 hours, until the meat is tender. I did it in a slow cooker, I really like the mode quenching.
Now start the sauce. For this purpose, the pan heats the vegetable oil and add to it the flour, all mix thoroughly and keep on heat until thick.
Add the eggplant, stir and fry all together a bit.
Then all grind in a blender, if not, then how can more uniform mash with a spoon. Add to the milk sauce, bring to heat until boiling and simmer about 2 minutes. Then add grated on a fine grater cheese, salt and pepper and mix fast until smooth.
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