Lamb with eggplant cream & amp; Turkish Bulgus Salad

Ingredients for Lamb with eggplant cream & amp; Turkish Bulgus Salad

Instructions for Lamb with eggplant cream & amp; Turkish Bulgus Salad

To prepare the Lamb with eggplant cream & amp; Turkish Bulgus Salad recipe, please follow these instructions:

Butter the lamb with a spice of Sultan's spice mixture, crushed garlic, olive oil and salt. Cut the feta into very thin slices and spread them on the lamb chop. Grab the lamb cocoa well into at least 2 large pieces of baking paper so that the juice does not sip out during frying. Put the lamb in an ovenproof dish and raise it approx. 13/4 hour at 200 ° C.

Beat the eggplant with a fork and leave it for 1 hour in the oven until it is tender.

Boil the bulge as directed on the package. Cut the red onions in very thin slices and mix with salt and sumak.

Peel the cucumber, chop it lengthwise, remove the kernels and cut it into slices. Mix the cucumber with red onions, bulgur, olive oil, lemon juice and half the chopped herbs. Dry if necessary. With Nigella.

Sprinkle the baked eggplant and scrape the food out. Findel aubergine meat, garlic and yoghurt with a spelled blender. Add chopped herbs and season with salt and pepper.

Remove the lamb and allow it to rest for 20 minutes.
Cut the lamb in nice slices. Say the cloud and serve it to the meat with eggplant cream and salad.