Sunday, August 24, 2008

Sultan's Delight

  • 1000 Gr. Mutton
  • 2 Tablespoons Margarine
  • 2 Onions
  • 2 Medium Tomatoes Or 2 Tablespoons Of Tomato Paste
  • 1/2 Tablespoon Black Pepper
  • Salt
  • 2 1/2 Glasses Of Water
Eggplant Puree:
  • 750 Gr. Eggplant
  • 2 1/2 Tablespoon Flour
  • 3 Tablespoons Butter
  • 1 1/5 Glasses Of Milk
  • 1/4 Glass Of Grated Kashar Cheese
  • Peel and grate the onions.
  • Pare the tomatoes, scoop out the seeds and dice.
  • Put margarine and grated onions in a saucepan and saute over moderate heat.
  • Add meat and saute with the onions for 3-4 minutes until golden.
  • Cover and cook until the meat absorbs the water while stirring occasionaly.
  • Season with 1/2 tablespoon black pepper and salt.
  • Add the tomatoes or the tomato paste and 2-2 1/2 glasses of hot water, and simmer until the meat is tender.
  • Check occasionally for water and add water if necessary.
Eggplant Puree:
  • Put the butter and flour in a small saucepan, place over moderate heat and saute for 2 minutes making sure that the flour doesn't turn golden.
  • Set aside.
  • Grill the eggplants on strong coal or gas heat, burning the skins.
  • Peel the skins of eggplants and blanch them in a bowl containing lemon juice.
  • After blanching for 15 minutes, remove the eggplants from lemon juice and press them with hand to drain.
  • Put the eggplants in the flour one by one and blend them well with a fork.
  • Place the saucepan on heat, add 1 tablespoon of salt and 1/5 glasses of hot milk, and blend them well by beating rapidly.
  • Continue beating until the eggplant mixture becomes a dense paste.
  • Add the grated kashar, stir well and remove heat.
  • When both the kebab and puree are ready, place puree on serving dish, put the meat decoratively in the middle and serve hot.
Kashar is a sheep cheese similar to Cheddar or Kashkavale.

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