Sultan's Delight

http://turkish13.homestead.com/meat.html

Ingredients:

• 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

Method:

• Peel and grate the onions.
• Pare the tomatoes, scoop out the seeds and dice.

Kebab:

• 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.