TURKISH RECIPES

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 *

The three most diverse and sophisticated cuisines in the world are said to be the Turkish, Chinese and French. All three are characterised by a fusion of their own strong culinary traditions with influences and borrowings from other cultures with which they have come in contact over the centuries. At the same time, like all cuisines they are shaped equally by the tastes of society and by the available variety of foodstuffs

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!!!

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