Halim and badenjan

Eggplant Halim


• 500 g of lamb or beef or turkey with its bone
• 2 sliced ​​onions
• 200 g of lentils or chickpeas
• 1 teaspoon of salt
• ground pepper
• 6 medium aubergines
• 4 spoons of oil
• 6 spoons of kashk

To garnish:

• 2 spoons of oil
• 1 thinly sliced ​​onion
• 2 crushed garlic cloves
• l / 2 teaspoon of turmeric
• 1 pinch of powdered saffron dissolved in 2 spoons of boiling water
• 3-4 chopped walnuts
• 2 spoons of kashk


Place the meat cut into large pieces, the sliced ​​onions, the vegetables and 4 glasses of water in a large pan. Add salt and pepper and let it boil. Eliminate any foam that forms on the surface. Lower the heat, cover and boil for 1 now and 1 / 2 until the meat is cooked and tender. If necessary, add more boiling water during cooking so that the quantity of cooking broth remains the same. Bone the meat and put it back in the broth. Peel the aubergines and cut them into 4 slices along the length. Remove the bitterness of the vegetables by leaving them in salted water for 20 ′, then drain and dry them perfectly with a dry cloth. Heat oil in a separate pan and sauté the aubergines until they are golden on all sides.
Add them to the meat and cover the pan with a moderate heat for about 25 ′. With an immersion mixer reduce everything to a homogeneous puree and put it back on the heat making it simmer, stirring carefully so that the Halim does not stick to the bottom. When the oil is completely surfaced, remove the pot from the heat and add 6 spoons of kashk to the Halim, mixing well. Add salt and pepper if necessary. To garnish the Halim thus obtained, heat the finely sliced ​​onion and garlic cloves in a little oil until they are both golden; add the turmeric and remove the pan from the flame. Stir in the oil until the dried mint is sizzling and stir quickly. Finally, place everything on the Halim surface, add 2 spoons of kashk, chopped walnuts and dissolved saffron. Serve hot with bread.

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