KEBAP WITH EGGPLANT (HUNKAR BEGENDI)

Ingredients:

Serves 4 People

1,5 water glass of milk

1 tblsp flour

2 eggplants

2 tblsp of butter

salt

3 tblsp grated koshar cheese

1 onion

1 tblsp tomato sauce

500 gr lamb or cow meet sliced into small chuncks

How to Cook:

Grade the onion and filter its water to a cup. Put the meat in a pot with grated onion and its water and stir. Keep it in the freezer for about 6 hours. melt the butter in a pot and cook the meat in it. Mix the tomato sauce with a little water and add it to the pot with a little salt. Cook
until the meat is softened. Grill the eggplants in stove. Get rid of the outer shell and let it sit in
lemoned water for about 10 minutes. Melt a tblsp of butter in a pot add the flour and let it cook by constantly stiring until it's yellow. Get it out of the stove and add the eggplants of which you've taken out the water by squeezing. Add a bit of salt and mash them with butter and grated koshar cheese and add the milk and stir well. First put this mixture to the plate and add the meat on top. If you'd like you may add tomatoes and fresh pepper on the side as well.

KEBAP WITH YOGURT

Ingredients:
1 kg sheep meat cut into small pieces
2 onions
3 tomatoes
4 tblsp of oil
Salt & pepper
3 pide breads
500gr plain yogurt

How To Cook:

Grate the onions and after filtering the water, add the meat in. Let it stay a few hours or a night. Roast the meat with the 4 tblsp of oil and add the grated tomatoes in. Stir a few times. Add water and cook until the meet is cooked. Warm up the pide breads, set them up on a plate and pour some melted butter up on top and add some shaked up yogurt and the meat on top.YOu can also cook the meat as follows: You can skewer the meat and cook on electric BBQ or charcoal fire.