Middle_Eastern
Middle Eastern - Grills and Kebabs
Hunkar Begendi Grilled Kebab
Chef's Menu Description
Chargrilled over glowing charcoal embers with an authentic smoky char, served with handcrafted accompaniments and savoury reductions.
Ingredients
- • 600g lamb loin, cut in 3cm cubes
- • 2 large aubergines, about 600g total
- • 2 tbsp butter
- • 2 tbsp flour
- • 1 cup whole milk
- • 50g kasseri cheese, grated
- • 2 tbsp olive oil
- • 1 tsp dried oregano
- • 1 tsp salt
Preparation Steps
1
Phase 1
Prick and grill the whole aubergines over open flame until collapsed and smoky; peel and chop the flesh.
2
Phase 2
Melt the butter, whisk in the flour for a minute, add the milk, then stir in aubergine and cheese; season with half the salt.
3
Phase 3
Thread the lamb onto skewers, brush with oil, and season with oregano and remaining salt.
4
Phase 4
Sear over hot charcoal about 3 minutes per side for medium-rare.
5
Phase 5
Spread the warm aubergine puree on plates and lay the grilled lamb on top.