The Hirshon Turkish Sultan’s Delight - Hünkâr Beğendi

Ingredients

• 2 1/4 pounds meat trimmed, boneless lamb leg, diced into 3 cm, 1" pieces
• 2 tablespoons tomato paste
• 2 tablespoons capsicum paste, optional but TFD preferred, this is the Southern Turkish way – replace with tomato paste if not using
• 3 garlic cloves crushed
• 2 onions finely chopped
• 3 bay leaves Turkish of course!
• 2 tablespoons olive oil preferably Turkish
• 1 tablespoon pepper flakes Urfa Biber, totally optional, TFD addition
• 1 green pepper finely chopped
• 1 yellow pepper finely chopped, TFD alteration, original called for green
• 4 tomatoes ripe, diced
• 3 tablespoons butter
• 1 cup lamb stock preferred, chicken stock or water
• 1/2 cup parsley finely chopped
• eggplant pureé
• 4 eggplants large
• 1/2 butter a stick of
• 1/4 cup plain flour
• 1 1/4 cups organic milk whole
• 1/2 cup mature cheese grated Turkish hard, kasar or kashkaval cheese, see Note

Nutrition

• Calories : 1240 calories
• Carbohydrate : 62 grams
• Cholesterol : 235 milligrams
• Fat : 84 grams
• Fiber : 22 grams
• Protein : 62 grams
• SaturatedFat : 36 grams
• Sodium : 540 milligrams
• Sugar : 24 grams