Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Sunday, October 07, 2007

Lamb with Eggplant Casserole

(Firinda Patlicanli Kuzu)

Lamb with Eggplant Casserole
1 large eggplant, peel alternating strips of skin lengthwise, cut in round shape
1 tbsp salt
1/2 cup sunflower oil

250 g lamb, cut in cubes
1 tbsp olive oil
1 onion, sliced
1 tsp flour
3 tbsp canned crushed tomatoes
2-3 garlic cloves, sliced
6-7 mushrooms, brushed, sliced
1 tsp oregano
1/2 tsp crushed pepper (red pepper flakes)
1 cup hot water

On top:
1 or 2 tomatoes, sliced
3-4 tbsp breadcrumbs
1/2 cup kashar cheese or Mozzarella, grated

Sprinkle salt on top of the sliced eggplants and put aside for about 20 minutes. Squeeze, wash and dry them with a paper towel. Heat the oil in a skillet at medium-high heat and fry each side until nicely colored. Then arrange them in a 2 Lt casserole dish.

Meanwhile cook the lamb cubes with their own juice. After all the water evaporates, add 1 cup of hot water, and cook at medium-low heat until all the water evaporates and the lamb pieces soften. Add the onion and olive oil and saute for 6-7 minutes. Then add rest of the ingredients. Cover the lid halfway and cook for 10 minutes at medium heat. Spread them over the eggplant slices in the casserole dish.

Arrange tomato slices on top. Sprinkle some breadcrumbs and grated cheese all over.

Preheat the oven to 400 F (190 C) and cook for 20-25 minutes until the top takes a golden colour.

4 servings.

Meal Ideas:
- Tomato Soup with Cream, Pilaf with Orzo, Red Cabbage Salad, Turkish-style Zucchini Gratin and Sekerpare.



At 7:42 AM, Blogger Fast food kültürüne inat tabakta lezzetler... said...

Senin ve ailenin damağını ve çevresini tatlandıran mutlu bir bayram diliyorum.

At 8:42 PM, Blogger Binnur said...

Cok tesekkur ederim, ne kadar guzel bir dilekte bulunmussun...ben de sizlerin bayramini kutluyor, hepinize agiz tadi diliyorum:)

At 11:51 AM, Anonymous Anonymous said...

First, thanks for the recipe. I tried it and it was good, especially the next day! One question I have is what you mean by "cook the lamb in its own juice". I cut the lamb cubes myself and there was no juice from it, so I just used water. Can you elaborate? Thanks again! Anais

At 11:11 AM, Blogger Mae Travels said...

Thanks, Binnur, it sounds wonderful and I hope to make it soon... Mae

At 11:08 PM, Blogger Mae Travels said...

It was delicious. See my blog post about it at

At 10:35 AM, Blogger Binnur said...

Hi Anais,
I am glad you liked it:) When you start to cook lamb cubes in the pot over medium heat while you are stirring you will see lamb will leave some own juice. After all the water evaporates you should add hot water to finish its cooking:)

At 11:03 AM, Blogger Binnur said...

Hi Mae,
I love it! I'd like to say in Turkish "Eline saglik" means "health to your hand":)

At 6:22 AM, Blogger ucurtmalar said...

Elinize Yurekciginize saglik hanfendi..Harika olmus. Turkiye'den sevgilen

At 8:21 PM, Anonymous Anonymous said...

hello Binnur,

I cooked this dish today, following you recipe - it was delicious! My husband was so pleased with it and i can't wait to cook it again for other family and my friends too.
I will try out more recipes, i love this site.

thank you!!!!!

At 1:05 PM, Anonymous Anonymous said...

Hi binnur,
Can you clarify how you peel and cut the eggplant. I dont cook much and i want it to be right.
Thank you

At 11:00 AM, Blogger Binnur said...

Peel the eggplant from top to bottom, 1inch width with knife. Then
slice in round shape app 1 inch thickness :)


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