Sultans Delight Food

HüNKAR BEğENDI, A CLASSIC TURKISH RECIPE

Steps:

• Place the aubergines over an open flame on a metal trivet and roast for about 15 - 20 minutes, turning from time to time, until the skin looks burnt and the aubergines are soft to the touch. You could also just place a sheet of foil over the gas flame, instead of a trivet. Leave to cool.
• Coat the lamb pieces with the flour, the chilli powder, the salt and a little freshly ground black pepper.
• Heat the olive oil in a heavy bottomed saucepan over high heat, add the lamb and sugar and brown the lamb pieces for 5 minutes, turning the lamb frequently.
• Lower the heat down to medium and tip in the onion slices and fry for 2 minutes, again, stirring frequently.
• Add the garlic and capsicum (green pepper) and cook for a minute, stirring.
• Now add the tomatoes, tomato paste and oregano and stir for 30 seconds to mix everything thoroughly.
• Add the stock and bring to boil.
• Lower the heat right down, cover and leave to simmer for 1 - 1 and a half hours, until the lamb is cooked right through and beautifully tender.
• The aubergines should be fairly cool now, scrape out the soft pulp and place in a chopper. Throw away the skins.
• Chop or blend to a smooth purée and set aside.
• Now, let's make some Bechamel Sauce. Melt the butter in a medium sized saucepan over medium heat.
• Add the flour and whisk with a small whisk or wooden spoon for 2 minutes until the roux has thickened, is bubbling and gives off a lovely cooked aroma.
• Slowly, add the milk, whisking continuously. Be careful, the first drip will splutter.
• Cook the bechamel sauce for 4 - 5 minutes until it thickens to the consistency of custard.
• Take it off the heat and stir in both cheeses until they melt. Shouldn't take more than a minute.
• Now, stir in the aubergine purée, a pinch of salt and some freshly ground black pepper until it's all completely mixed in and you have a beautiful aubergine cheese sauce. Check the salt and add more if necessary.
• Stir in half the chopped parsley.
• You have 2 choices: serve the whole lot in a large platter or divide everything into individual plates. Whatever you go with, pour the smoky aubergine sauce onto a plate and top with the lamb stew.
• Scatter with the other half of the parsley and serve with plenty of bread.

SULTAN'S DELIGHT

Steps:

• Mix everything together and pour into a glass pie dish.
• Bake at 350F for 30 minutes or until golden brown.
• Serve warm or cold.

BRAISED LAMB OVER SILKY EGGPLANT PURéE ( SULTAN'S DELIGHT)

Steps:

• Braise lamb:
• Pat one third of lamb dry and season with salt and pepper. Heat 1/2 tablespoon butter in a 4-quart heavy pot over moderately high heat until foam subsides, then brown seasoned lamb, turning occasionally, about 6 minutes. Transfer to a plate and brown remaining lamb in same manner in 2 batches, adding more butter if necessary.
• When third batch of lamb is browned, return rest of lamb with any juices to pot and add tomato, water, and salt. Cook at a bare simmer, covered, stirring occasionally, until meat is very tender, 2 1/2 to 3 hours. Season with salt and pepper.
• Make eggplant purée while lamb
• Prepare grill for cooking.
• Fill a large bowl with cold water and add lemon juice.
• Prick eggplant in several places with a skewer or toothpick (to prevent bursting). Grill eggplant, turning occasionally, until charred all over and tender inside, about 15 minutes. Remove from heat and cool slightly (eggplant will collapse), then peel with a sharp small knife while still warm, leaving stem intact. (This makes the eggplant easier to handle-it may fall apart otherwise.)
• Soak eggplant in lemon water 15 minutes, then transfer to a colander. Discard stem and drain eggplant flesh 45 minutes.
• Melt butter in a 9- to 10-inch heavy skillet over moderate heat, then whisk in flour and cook, stirring constantly, until roux just begins to brown, 3 to 4 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until thick, about 3 minutes.
• Add drained eggplant and stir, mashing with a fork, until incorporated. Stir in cheese and salt and season with pepper.
• Serve eggplant topped with braised lamb.