Wednesday, 4 February 2009


This is a wonderful dish from Central Turkey. It takes some time to prepare but your quests will be impressed at a dinner party. Traditionally the sliced aubergines fried in oil but I grilled them today which worked very well and it was lighter than the original recipe.

  • 2 aubergines, sliced thinly
  • olive oil for brushing
  • sprinkle or salt
  • 250-300 g lean, tender lamb pieces
  • 2- 3 tbsp oil or butter
  • 1 large onion, chopped finely
  • 2 clove of garlic, chopped
  • 1 tbsp fresh thyme or pinch of dried thyme
  • 1 tbsp tomato puree
  • hot water
  • Half a cup of washed rice
  • 1 tsp mixed spice
  • 1 tbsp chopped fresh parsley
  • 1 cup of hot water

1) Brush the aubergine slices with olive oil on both sides, sprinkle with salt and grill under preheated grill, on the top shelf for 20 minutes turning once. Grease a non stick dip pan, 15 cm wide and 6 cm deep. Arrange slice of aubergines all round the pan and at the bottom of the pan as shown above. Set aside.
2) Chop the lamb in to small cubes, Saute the onion in oil first then add the meat and cook until brown. Add the garlic, thyme and tomato pure. Add enough hot water to cover the meat and bring it to boil. Place the lid and let the meat simmer for about 30- 35 minutes. Add little more hot water if the meat is drying out.
3) Add rice, parsley, mixed spice salt and ground black pepper to the meat. Add one cup of water to cover the rice and meat mixture. Bring it to boil then simmer for about 7 minutes until. The rice still should be mushy and half cooked. Turn the heat off.
4)Transfer meat and rice mixture in the pan with prepared with aubergine slices. Then over lap the slices and cover the the meat and rice mixture completely, wrapping the filling. Pour half a cup of hot water gently and bring the pan to boil.
5) Then turn to heat to very low and steam the dish for 15 minutes with lid on. Let it rest for 10-20 minutes before turning it over to a serving plate. Decorate with parsley leaves.

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