Sultan's Delight

Name: Sultan's Delight
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4-6 servings
Cuisine: Turkish
Ingredients: 1.1 pounds of stew meat; 1 onion; 1 tomato; 4 eggplant; 1 cup of milk; 3/4 tablespoon of flour; 3 tablespoons of sunflower oil; 1 teaspoon of black pepper; 1 teaspoon of salt; 2 cups of water

Turkish

Appetizer / 15 November 2019

This is one of the leading dishes of the Ottoman Palace. A chef of the palace came up with this recipe that combines eggplant and béchamel sauce. One of the most special dishes of the table and a favorite of the Sultan.

Taste Score: %100

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<a href="https://www.petitegourmets.com/recipes/sultans-delight"><p style="margin: 0 0 6px;"><img style="width: 14px; padding: 0 4px 0 0;" src="https://d2lswn7b0fl4u2.cloudfront.net/assets/icons/pg-round-favicon.ico" />Sultan's Delight</p><img style="display: block; width: 100%;" src="https://d2lswn7b0fl4u2.cloudfront.net/photos/pg-recipes-hunkar-begendi-1565280461136.jpg" alt="Sultan's Delight" /><p style="padding: 6px 0 12px;">Put finely chopped onions, meat and oil in the pot. Stir and stir until the broth is absorbed. Add tomato paste and 1 1/2 cup water and cook over low heat. Add salt and pepper. Cook for another 10-15 minutes. Grill the eggplants. Peel it and finely chop. Put the flour and oil in the pan and mix over... - <strong>Show More</strong></p></a>

Difficulty Medium

Servings 4-6 people

Preperation 20 mins

Cooking 35 mins

Total 55 mins

174calories

Ingredients

1.1pounds ofstew meat
1onion
1tomato
4eggplant
1cup ofmilk
3/4tablespoon offlour
3tablespoons ofsunflower oil
1teaspoon ofblack pepper
1teaspoon ofsalt
2cups ofwater

Directions

Put finely chopped onions, meat and oil in the pot. Stir and stir until the broth is absorbed.
Add tomato paste and 1 1/2 cup water and cook over low heat. Add salt and pepper. Cook for another 10-15 minutes.
Grill the eggplants. Peel it and finely chop.
Put the flour and oil in the pan and mix over low heat for 5 minutes. Add the eggplant, salt and milk to a boil and cook.
Place the meat on the serving plate. Close up with eggplant puree. Pour the broth over it and serve.