Hunkar Liked Recipe

Ingredients:

For the Meat:
	Leg Of Lamb (Big Bird Head)	600	Grams
	Dry Onion	2	Qty
	Garlic	4	Clove
	Tomato (Mature)	3	Qty
	Olive Oil	3	Tbsp
	Tomato Paste	1	Tbsp
	Water (Hot)	2	Cup
	Salt	1	Tsp

For the Like:
	Eggplant (Roasted)	4	Qty
	Milk	1.5	Cup
	Flour (White)	1.5	Tbsp
	Butter	2	Tbsp
	Kashar (Cheddar) (Planed)	1/2	Cup
	Salt	1	Tsp
	Grain Black Pepper (Freshly Ground)	1	Tsp

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Instructions:

1. Pierce the eggplants 4-5 times with a toothpick.
2. Roast the aubergines in the strongest part of the stove, swirling, until they become soft to get the taste of roasted eggplant.
3. Take the roasted eggplants in a bowl while they are hot, wrap them well with cling film and leave them to rest on one side.
4. Chop the onions and garlic into small cubes.
5. Fry the onions and garlic in a pot with 3 tablespoons of olive oil until they turn pink and add the meat.
6. Peel the skins of the tomatoes and cut them into large cubes (1.5 cm x 1.5 cm) and add them to the pot with tomato paste.
7. Fry until the tomatoes are soft.
8. Add a couple of whole bay leaves.
9. Add salt and pepper, add hot water, mix for the last time and close the lid of the pot. Let it cook for 15 minutes in a pressure cooker and 35-40 minutes in a regular pot. Check your water in between.
10. Add 2-3 glasses of cold water to a deep bowl. Add 1 tablespoon of flour, 1 teaspoon of salt and the juice of half a lemon. With the help of a spoon, separate the eggplants from their skin and put them in flour and lemon water.
11. Squeeze the aubergines, which have been waiting for half an hour in flour and lemon water, and place them on the cutting board. Do not rinse with water so that the flavor of the embers is not lost.
12. Melt two tablespoons of butter in a deep saucepan and add 1 tablespoon of olive oil. Add 1.5 tablespoons of flour to the pot and roast it until it turns pink.
13. Chop the roasted aubergines coarsely and add them to the pot and continue to fry them all together. At this stage, mash the eggplants with the help of a wooden spoon and cook them thoroughly. Add salt and pepper (white pepper).
14. When the eggplants are well cooked and have fiber, add milk little by little to adjust the consistency by stirring constantly. Likes should not be too solid or too liquid.
15. At the serving stage, add grated cheddar into the hot raisins and mix.
16. Take the tofu in the middle of your serving plate, open a pool with a spoon in the middle and add two spoons of your cooked meat on it by straining the water.
17. You can serve your Hünkarbeğend by garnishing it with finely chopped parsley. Bon Appetit!

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Beef & Lamb