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Ingredients ({{ checkedCount }}/7)

• 500 g lamb cubed
• 4 eggplants
• 1.5 cups of milk
• 1 tablespoon flour
• 1 tablespoon butter
• Half a glass of grated cheddar cheese
• 1 onion, 2 cloves of garlic, tomato paste

Method

1. 1

   Roast the eggplants, peel them and chop them finely.

2. 2

   Melt the butter in a separate pot, fry the flour until it smells, add the milk slowly.

3. 3

   Add the roasted eggplants and cheddar cheese to the thickened bechamere and mix to prepare whatever you like.

4. 4

   Cook the lamb meat with onion and tomato paste in a pressure cooker or pot until tender.

5. 5

   Serve the food you like first on a serving plate, placing Turkish delight meat on it.

Rate

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