Melt half of the butter in a pan, together with the meat. Cook until the meat is browned on the outside. Take out the meat and set aside.
In the same pan, sauté the minced onions with the rest of the butter. Add the meat and cover the pot.
Cook the meat over low heat. You may need more water if needed. Serve with eggplant puree (beğendi).
Aubergine puree (Beğendi):
Boil the milk and then let it cool.
Roast the eggplants over a hot grill or oven. Peel them, and place them in a bowl of water with the juice of 1 lemon. Let it sit for 20 minutes; take the eggplants out with a strainer, and mash to make a puree.
Melt the butter in a hot pot or saucepan, being careful not to let it brown. Sieve the flour, add it to the butter all at once, and mix with a whisk until it forms a smooth, uniform mixture. Cook the roux for 4 minutes; it should yield a golden (blonde) color.
Add the eggplant puree to the roux and mix well to make a smooth mixture.
Add the previously heated milk some salt to taste and the nutmeg, then mix well.
Cook until thickened. Add the cheese, and then take the pot off the heat.
Source: Turkish Cultural Foundation – Culinary Arts Center