SAUCEPAN KEBAB

SAUCEPAN KEBAB

                           FROM      THE HAVUZLU RESTAURANT

    

I was at Grand Bazaar/Covered Bazaar yesterday. I have been living in Istanbul since I was born. I can't remember how many times I have been there. Still I find it exciting. I can easily spend a day in there. Grand Bazaar is the oldest and   largest covered market in Turkey, some people say 'in  the world'. It is  today's malls, with 60 streets and 5.000 shops.

Grand Bazaar  opened  in 1461 Regine of Sultan Mehmet the Conqueror. The Bazaar was enlarged in 16. century Regine of Sultan Suleyman the Magnificent. TheBazaar had been hit by fires and earthquakes many times. For this reason it was restored many times.

Many of the stalls are grouped by the type of goods, leather, gold jewelry, pottery, carpet and the like.

Also there are several restaurants and cafes. I had lunch with my friends at one of them The Havuzlu Restaurant yesterday . Havuz means pond in Turkish. There is an ornamental  pond in the restaurant, it name comes from it. The Havuzlu restaurant is well known with authentic Ottoman- Turkish food. As you see the picture above they  display foods and they inform customers before order.We ended our lunch at Sark Kahvesi- Sark Coffee house for to drink Turkish Coffee. You can have traditional delicious Turkish coffee at Sark Kahvesi in The Bazaar.

Today's recipe is traditional Turkish dish, Hunkar Begendi- Sultan's Delight .... Original recipe is with lamb and eggplant-aubergine puree.  If you don't like eggplant-aubergine you can make it with potato puree and beef instead of lamb.

INGREDİENTS:

SAUCEPAN KEBAB
 1 kg-2 lb chunk steak- chopped lamp

 2 tablespoons vegetable oil

 2 medium tomatoes, chopped or a can diced tomato

 1 medium onion, chopped
  1 teaspoon salt
  1/2 teaspoon black pepper

  1 1/2 cups hot water                 
            

   FOR PUREE

  1 1/2 kg- 3 lb eggplant- aubergine

  1 Tablespoon lemon juice
  2 tablespoon  vegetable oil or butter

  3 tablespoons plain flour
 2 1/2 cup luke warm milk
 1 teaspoon salt
 4 Tablespoon cheese , grated

OR

  1 kg-2 lb potato
 2 tablespoon butter or vegetable
 1 1/2 cups milk
 1 teaspoon salt
 1/2 teaspoon nutmeg
  3 Tablespoons cheese grate

PREPARATION
Heat oil in a pan add chuck steak, stir until turns brown. Add onion stir 3 min more.
Add salt and pepper, tomatoes and hot water. Bring to boil, reduce the heat. Cook covered 20-30 min or until steak is tender. If needs add more hot water.

FOR EGGPLANT-AUBERGINE PUREE

Wash eggplants, place in a baking tray leaving skins on. Make some holes with fork.

Broil eggplants until are soft . Or bake the eggplants 40min at 350F-180C. This process gives smoky flavor .

When cool enough  to handle, peel the skins.Ttransfer them in a colander. Pour lemon juice. Leave  to all bitter  juices gone for10 min . Process eggplant pulp in a food processor until smooth.

Heat oil or butter in a pan. Add flour and  stir 2 min , remove from the heat, pour milk, whisk well.Return to heat,  continue to string until sauce thick.

Stir in eggplant puree, reduce the heat low, simmer 5 min , constantly stirring, add cheese, and beat well add salt&pepper. Serve hot.

                     FOR POTATO PUREE

Place sliced potatoes in a pan cover with water. Boil until tender. Drain and mash. Add  milk, oil,salt&pepper.Simmer 5 min, add cheese, beat well ,serve hot.

SERVING

Place eggplant puree or potatoes puree in a plate put the meat middle of it.