Sadece Hünkar Değil Herkes Beğenecek 😜 Lokum Gibi Pişmiş Hünkar Beğendi

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner while beef is often more affordable.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers more protein and creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with good fats.

eggplant

🥗Healthier: zucchini

💰Cheaper: cucumbers

Zucchini can be a lighter alternative.

Melt 2 tablespoons of butter in a pot.

Add 1 chopped onion and sauté until translucent.

Add 500g diced lamb or beef and cook until the meat releases its juices over medium heat.

Once the meat has released its juices, add 1 clove of garlic, 1 green pepper, 1 tomato, 1 teaspoon of tomato paste, salt, and black pepper. Stir to combine.

If desired, add other spices like oregano.

Pour in 1.5 cups of hot water, cover the pot, and let it cook for about 30 minutes.

In the meantime, prepare the eggplant puree by melting 2 tablespoons of butter in a pan.

Add 2 tablespoons of flour and sauté until fragrant, being careful not to burn it.

Add 4 roasted and chopped eggplants to the flour mixture and mash them together.

You can roast the eggplants in the oven or use canned roasted eggplants at this stage.

Next, add 1/2 cup of grated cheese, salt, and optionally nutmeg, and continue to stir.

Once the cheese has melted, add 1 tea glass of milk and mix until the puree thickens.

Check the meat; it should be tender and well-cooked.

Place the eggplant puree on the bottom of a serving plate and top it with the cooked meat.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens