Hunkar Begendi OAMC Paleo Primal Freezer Meal
"A rich Turkish meat stew (traditionally made with lamb, but I'm being inauthentic and using pork for cost purposes) served with a creamy eggplant sauce. Adapted to be somewhat Paleo/Primal-friendly."
- Ready In:
- 2hrs 20mins
- Ingredients:
- 9
- Serves:
-
10
ingredients
-
Meat Stew
- 5 lbs pork shoulder
- 1 onion, caramelized
- 5 garlic cloves, minced
- 1 lb tomatoes, chopped
- 1 tablespoon cinnamon
-
Eggplant Cream
- 3 lbs eggplants, roasted
- 1 teaspoon nutmeg, grated
- 1 cup cheddar cheese, grated
- 8 tablespoons butter, melted
directions
- For the meat stew: Cut pork into two-inch chunks and salt generously. Combine all stew ingredients and stir. Divide into five packs and freeze.
- For the eggplant cream: Peel the eggplants and mash in a food processor. Stir in all other ingredients. Divide into five packs and freeze.
- Thaw one pack of meat stew and one pack of eggplant cream for each meal.
- Pressure cooker directions for meat stew: Bring to pressure and cook 45 minutes. Use natural release.
- Slow cooker directions for meat stew: Cook 8-10 hours on low.
- To cook eggplant cream, heat on the stovetop until cheese and butter are melted and the mixture is creamy.
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RECIPE SUBMITTED BY
I am a web producer and copy editor at an online newspaper.
Many of my favorite foods are down-home Southern comfort food like my grandmother and mother made, but I also live in an ethnically diverse area and have been able to learn a lot about different styles of cooking. I especially like Asian, Mediterranean and Indian food.
I'm working on learning to cook Indian food and I'm discovering that, like most traditional cuisines, it involves a lot of long complicated processes and a lot of intuition and background knowledge on the part of the cook. Hope I can begin to grasp some of that knowledge eventually.