LOKUM GİBİ PİŞMİŞ ETİ VE TÜM PÜF NOKTALARIYLA ???? HÜNKAR BEĞENDİ TARİFİ
malzemeler:
2-3 yemek kaşığı sıvı yağ
1 dolu yemek kaşığı tereyağ
600 gram dana kuş başı et
1-2 adet çarliston biber
1 tatlı kaşığı biber salçası
2 adet orta boy domates
2-3 diş küçük doğranmış salatalık
1 tatlı kaşığı tuz
1 çay kaşığı karabiber
1.5 su bardağı sıcak su
beğendisi için:
1 kilo patlıcan
2 dolu yemek kaşığı tereyağ
2 yemek kaşığı un
1 çay bardağı soğuk süt
100 gram kaşar peyniri
yarım tatlı kaşığı tuz
yarım çay kaşığı karabiber
KÖFTELİ HÜNKAR BEĞENDİ (PATLICANLI KÖFTE) TARİFİ
Bir diğer tarifim etli hünkar beğendi (patlıcanlı et ) tarifim için bir alttaki linke tıklayınız
KÖFTELİ HÜNKAR BEĞENDİ (PATLICANLI KÖFTE) TARİFİ
malzemeler:
5-6 adet közlenmiş patlıcan
2 yemek kaşığı tereyağı
2 yemek kaşığı un
2 su bardağı süt
yeteri kadar tuz ve karabiber
1 kase kaşar peyniri
köfte için:
400 gram kıyma
1 adet kuru soğan
yeteri kadar tuz, karabiber, pul biber ve toz biber
2 yemek kaşığı sıvıyağ
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KAHVALTILIK TARİFLERİ
REÇEL TARİFLERİ
MEZE TARİFLERİ
ŞERBETLİ TATLI TARİFLERİMİZ
SÜTLÜ TATLI TARİFLERİ
KURABİYE TARİFLERİ
HAMUR İŞLERİ
TAVUKLU YEMEK TARİFLERİ
KEK TARİFLERİ
PİLAV TARİFLERİ
BÖREK TARİFLERİ
KIZARTMA YEMEK TARİFLERİ
SULU YEMEK TARİFLERİ
EKMEK ÜZERİNE SÜRMEK İÇİN SOSLARI
Sultan's Delight (Hünkâr beğendi) Recipe
Sultan's Delight (Hünkâr beğendi) the name means that the sovereign/sultan liked it. is an Ottoman cuisine dish. It is made from spiced eggplant, which is grilled, then pureed, and stirred with milk, melted butter, cheese and roasted flour. Finally, the mixture is topped with cubes of sauteed lamb
Hünkar Beğendi or Sultan's Delight, is an old Turkish recipe going back a few hundred years. There are a number of stories that explain the beginnings of this magnificently named Ottoman dish, one of them includes Empress Eugenie, wife of Napoleon III who was apparently visiting in the 19th century.
INGREDIENTS
For the Meat Stew
1 Tbspn Olive Oil
2 Tbspn Butter
500g Lamb Cubes
2 Cloves of Garlic
2 Peeled Tomamtos
2 Charleston Pepper
1 Onion
1 Tbspn Tomamto Paste
1 Tspn Salt
1 Tspn Black Pepper
For the Sauce
2 Tbspn Butter
2 Tbspn Plain Flour
3 Aubergine
1 Tspn Salt
1 Tspn Black Pepper
250ml Milk
100g Cheese
1/4 Tspn Nutmeg
#tastyfood #turkishfood #easyrecipe
HÜNKAR BEGENDI (THE SULTAN’S DELICACY): PART-1 THE VEAL STEW
FULL
RECIPE FOR HÜNKAR BEGENDI-THE VEAL STEW
Ingredients:
For the Veal Stew:
1 kg boneless veal leg
2 (~250 g) onions
4-5 garlic cloves
2 tbsp pepper paste
2 (~350 g) tomatoes
2 (~400 g) bell peppers
¼ cup olive oil
2 tbsp (25 g) butter
1 1/4 cup water
½ tbsp. salt
½ tsp ground black pepper
½ tsp flaked red pepper
2 cardamom pods
For the Eggplant Purée (The directions on Hünkar begendi, Part-2)
2 (~900 g) large eggplants
4 tbsp (50g) butter
3 tbsp flour
1,5 cup milk
1 dry daphne leaf
1 cup (~100 g) aged kasseri cheese or mozzarella
1 tsp salt
½ tsp ground black pepper
½ tsp grated nutmeg
Directions
THE VEAL STEW
PREPARATION
Wash the veal meat and strain the excess water
Dice the veal into 2 cm cubes
Discard the hard and chewy pieces of the meat
, set aside
Peel, wash, and dice the onions and garlic cloves, then, set aside
Wash the red and green bell peppers
Discard their stems and seeds. Then, dice the bell peppers and set aside
Wash the tomatoes.
Peel the skin and dice the tomatoes.
Then, set aside
COOKING
Pour ¼ cup of olive oil into a medium-sized pot
Set the stove to medium-high heat
Add 25 g of butter into the pot
Then, add the onions and stir for 1 to 2 minutes
Add the veal and stir for 10 to 15 minutes, until the colour of the meat turns brown
Then, lower the heat to medium-low and add 2 tbsp of pepper paste, the tomatoes, 1 ¼ cups of water, and 2 cardamom pods
Cover the pot with a lid and cook for 40 to 45 minutes
Once the meat becomes softer, add the bell peppers, ½ tbsp. of salt, ½ tbsp. of flaked red pepper, and ½ tsp of ground black pepper; then, cook for 20 to 25 minutes more;
Make sure, meat becomes very soft and the excess water evaporates almost completely!
SERVING
Make sure both the stew and the Purée are at same serving temperature!
Serve the Veal Stew hot and fresh!..
Set a stage with the eggplant purée
Then, place the veal stew on top of it!
Make sure, there is a circle of the Eggplant Purée that remains visible on the plate
Drizzle the delicious broth of the Veal Stew over the dish
Garnish the Hunkar begendi plate with fresh parsley and tomato slices and baked peppers
Share this delightful dish with your family and special friends, proudly!
Remember, this elegant dish was invented to please the Sultans of the past…
So, enjoy experiencing a SULTAN’s FEAST!!
…
With pleasure!
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AN OTTOMAN CLASSIC: SULTAN’S DELIGHT /Tender lamb stew on roasted eggplant puree / Hünkar beğendi
#merveodabasi #sultansdelight #hunkarbegendi #hünkarbeğendi
Warning this is Not Kebab!
Delizia del Sultano: Spezzatino con purea di melanzane
Today we have an amazing meal from Ottoman Cuisine: Hünkar Beğendi: (the name means that the sovereign/sultan liked it), shortly: ‘sultan’s delight’ The history of this meal dates back several centuries. It is one of the classic and regional Turkish meals. You don’t need many ingredients! Tender lamb meat meets with the smokey cheesy eggplant puree, it is loaded with flavors. It is definitely worth trying.
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Lamb Stew:
3 tablespoons of olive oil
300 g cubed lamb meat
1 onion (diced)
1 green pepper (diced)
1 tablespoon of tomato paste
1 medium size tomato (grated)
½ a glass of warm water
Salt & black pepper to taste
For the Roasted Eggplant puree/spread;
30 gr of butter
30 gr of flour
2 roasted/skinned eggplants
½ a glass of whole milk
Salt & Nutmeg to taste
½ cup grated parmesan cheese (It is traditionally done with grated Turkish cheese ‘Eski Kaşar’ or grated Turkish hard mature cheese (Kaşar), but it is not possible to find it in Italy :( )
Instructions:
Start with roasting 2 medium size eggplants. Roast them in the oven for 1 hour in 220 C degrees. While they are doing their job, we can work on preparing the lamb stew. Seal the lamb meat in a medium size pot, this helps them keep their juice inside. Then add the chopped onions, one chopped green pepper and 1 grated tomato inside the pot. Stir the mix a little bit. Lastly, add half a glass of warm water to the pot and cover the lid, cook it on a low fire for 1 hour. If you realize, I have not added the salt yet, I always add the salt later when I cook meaty things. They become very stiff while cooking when salt added. I add it after it cooks. I am showing you a trick on how to peel eggplants easily in the video. That is, when they are out of the oven put them in a big bowl and cover them with a nice cling film, put it aside for 30 minutes to chill. This helps us peel them so easily. When they are cold enough for us to peel, go ahead and do it! Some people chop them, but I do not. Because they are already so mushy, we do not need to. Start preparing the pot for ‘Beğendi’ which is the eggplant base. Put 30 grams of butter and melt it. Then add, the flour, mix it well as we make Beschamelle. When they are well combined, add roasted eggplants in it. Mixing is a little hard in here. We need to make sure that everything is well distributed and reach a creamy roasted eggplants base. It takes around 5-6 minutes. Then, transfer it to a nice plate, pour half a glass of cold milk in it and wait for the magic happens in 30 minutes. It absorbs the milk and become very yummy! Ready to be served. When the lamb stew is well cooked, serve them together with chopped parsley on top to garnish.
Music:That Day
Musician: Jeff Kaale
A Dish That Pleased Sultans! ???? “Hünkar Beğendi”
The popular Ottoman dish Hünkar beğendi: Sultan liked it! It has a smoked, grilled eggplant base that is puréd and thickened with bechamel-like sauce, milk, and cheese. Then it is topped with a lamb of beef stew with a tomato sauce. It is widely served in Turkish restaurants even today and is also a popular wedding dish.
Ingredients For Hunkar Begendi: Meat Stew With Eggplant Bechamel Puré
For the puré base:
5 medium or 4 big-size eggplants (about 1 kg.)
2 heaped tbsp butter
4 tbsp olive oil
2 heaped tbsp flour
3/4 to 1 cup whole milk
about 1/2 to 2/3 cup shredded kashar or mozzarella chese
salt to taste
For The Meat Topping:
500gr. lamb or beef in big cubes
1 medium-size onion
3 cloves of garlic
1 tbsp tomato paste
1 tsp red pepper paste (optional)
salt, cayenne pepper (optional)
hot water
Homemade tomato paste:
Homemade red pepper paste:
Karnıyarık (Split Eggplant):
Vegan Healthy Eggplant Dish:
Grilled Eggplant Salad:
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