Eggplant Halim
INGREDIENTS FOR PEOPLE 6
• 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
PREPARATION
Place the meat cut into large pieces, the sliced onions, the legumes 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 1/2 hours until the meat is cooked and tender. If necessary, add more boiling water during cooking so that the amount of cooking broth always remains the same. Bone the meat and put it back in the broth. Peel the aubergines and cut them into 4 wedges lengthwise. Eliminate the bitterness of the vegetables by leaving them in salted water for 20 ', then drain and dry them perfectly with a dry cloth. Heat some oil in a separate pan and fry the aubergines until they are golden on all sides.
Add them to the meat and cover the pot and cook everything over moderate heat for about 25 '. With an immersion blender, reduce everything into a homogeneous puree and put it back on the heat by making it simmer, stirring carefully so that the Halim does not stick to the bottom. When the oil has completely surfaced, remove the pan from the heat and add 6 tablespoons of kashk to the Halim, mixing well. Salt and pepper further if necessary. To garnish the Halim thus obtained, heat the finely sliced onion and the garlic cloves separately in a little oil until they are both golden; add the turmeric and remove the pan from the flame. Stir in the dried mint while the oil is still sizzling and stir quickly. Finally, arrange everything on the surface of the Halim, add 2 tablespoons of kashk, the chopped walnuts and the dissolved saffron. Serve hot with bread.