HUNKAR LIKEDI RECIPE
Hunkar liked materials
For the meat part:
- 4 full tablespoons (100 ml) of oil
- 2 onions
- 1 kg boneless diced lamb thigh meat
- 2 cloves of garlic
- 1 bell pepper
- 2 tomatoes
- 1 teaspoon tomato paste
- 3 pinches of salt
- 1 pinch of black pepper
- 3 glasses of water
For the liked part:
- 1 teaspoon (100 ml) of oil
- 3 tablespoons of flour
- 1.5 kg of aubergines
- 1 cup grated fresh cheddar cheese
- 1 pinch of salt
- 1 pinch of grated nutmeg
- 2.5 glasses of warm milk
HUNKAR LIKE MAKING
- First, finely chop the garlic and finely chop the peppers.
- Then dice the onions and simmer in the pan until they kill the oil.
- Add the meat to the onions.
- Cook over medium heat until it releases its water and absorbs it again.
- First add the garlic, then the coarsely chopped peppers to the pot.
- Peel the skins of the tomatoes, remove the seeds, cut them into cubes, add them to the meat that has absorbed its juice.
- Add the tomato paste, salt, black pepper and 3 glasses of water to the pot, mix well and reduce the heat after boiling.
- Cover the pot and cook for 1 hour.
- For the liked part; Add the oil and flour to the pan, stir until it turns golden in low heat and remove from the fire.
- Pierce the eggplants with a toothpick and cook over direct fire.
- After peeling the eggplants, which are well cooked on the outside, throw them into the flour mixture in the pot.
- Light the bottom of the pot again, crush the mixture over a slow fire and feed them all together.
- Add the cheddar, salt, grated nutmeg and warm milk, cook for another 2 minutes and remove from the heat.
- Finally, let it rest on the side.
- On the serving plate, first put the favorite, then the meat.
