Ottoman Culinary Delight
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g lamb (alternatively beef)
- 4 medium potato (s), waxy
- 1 eggplant (s)
- 4 medium carrot (s)
- 1 bunch spring onion (s)
- 3 bell pepper (s), green
- 3 cloves garlic
- 1 tomato (s)
- 0.25 liter ¼ vegetable stock
- Cheese to be gratinated (e.g. Emmentaler or Gouda)
- olive oil
- Caraway seed
- salt
- thyme
- Fat (vegetable fat)
Print Recipe
Pin Recipe Instructions
- Preparation:
- Clean the carrots and cut into thin slices. Peel the potatoes and cut into large cubes. Quarter the aubergine and cut into slightly thicker slices, cut the peppers into strips and the onions into rings. Peel and quarter the tomato.
- Preheat the oven (circulating air 180 degrees).
- Briefly sear the meat in vegetable fat in a pan, add the aubergine and fry briefly.
- Transfer the whole thing into a larger baking dish. Add a little olive oil and the remaining ingredients. Peel the garlic and use a press to add to the meal. Salt the whole thing a little more and cook in the oven for about 60 minutes and finally (I have portioned everything in oblong casserole dishes) with cheese (which is only now sprinkled on the meat) baked for about 10 minutes.
- Fresh baguette bread tastes best with it.
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