Turkish cuisine · Meat & Kebab

Hünkar Beğendi

Braised beef over smoky eggplant purée.

Ingredients · for 4 servings

• 600 g beef
• 3 eggplants
• 50 g butter
• 40 g flour
• 200 ml milk
• Cheese (kaşar)

Instructions

1. Braise the beef with onion and tomato for 1 hr. until tender.
2. Roast the eggplants over a flame or in the oven, scoop out the flesh.
3. Stir a roux with milk, mix in the eggplant and cheese.
4. Plate the purée and top with the braised meat.