1 litre water, boiled 300 g beef and lamb, minced 250 g onion, finely chopped 150 g baldo / osmancık rice, soaked in warm water for 30 minutes 75 ml olive oil 16 large pieces of dried aubergine (kurutulmus patlican) 2 garlic cloves, minced 1 tbsp dried mint 20 ml pomegranate molasses 15 g salt 10 g tomato paste
To rehydrate the aubergines, heat plenty of water in a large pot and boil the dried aubergines for 15 minutes, until soft. Drain and cool under cold water and set aside to drain completely. In a large bowl combine minced meat, onion, garlic, rice, pomegranate molasses, mint and salt. Mix well. Stuff this mixture into the rehydrated aubergines, coming up to three-quarters of each aubergine. Place the stuffed aubergines in a pot big enough to hold them vertically side by side. Once all the aubergines are stuffed, prepare the sauce by heating the olive oil. Add the pastes and sauté for a few minutes. Then turn off the heat and add the hot water and pomegranate molasses. Mix well. Pour this mixture over the stuffed aubergines, cover with a lid and cook over high heat until it boils, then turn down the heat and cook over low heat for about an hour, until the aubergines are soft and the stuffing is fully cooked. Serve hot with yoghurt on the side.
INDIGENOUS INGREDIENTS = Dried Mint | Osmancık Rice | Pomegranate Molasses | Sun-Dried Aubergines | Tomato Paste
EDITORIALS EURO SNACKS FOOD CONNECTIONS FOOD STORIES GLOSSARY HIGH FIVES LEGENDARY DISHES RECIPES REVIEWS STREET MARKETS