HÜNKAR BEĞENDİ Tarifi | Gerçek Hünkar Beğendi Nasıl Yapılır?????
Herkese merhaba. Bugün sizler için çok lezzetli, davet sofralarınıza çok yakışacak bir ana yemek tarifi hazırladım. Muhteşem lezzetiyle hünkar beğendi yaptım. Sizlerin de denemenizi tavsiye ederim. Çok lezzetli bir yemek tarifi.
Hünkar beğendi tarifi, hünkar beğendi nasıl yapılır? tarif ile alakalı tüm ayrıntılar ⬇⬇⬇⬇⬇⬇⬇⬇
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En Güzel Yemek Tarifleri
Hünkar Beğendi
600 gr et
2 adet küçük boy soğan
2 adet küçük boy domates
2 adet yeşil biber
1 yemek kaşığı salça
2 su bardağı sıcak su
2 çay kaşığı toz kırmızı biber
1 çay kaşığı karabiber
1 yemek kaşığı tereyağı
sıvı yağ
tuz
Beğendisi için
2 yemek kaşığı un
2 su bardağı süt
100 gr kadar kaşar peyniri rendesi
1 yemek kaşığı tereyağ
sıvıyağ
karabiber
tuz
4 adet közlenmiş patlıcan
#hünkarbeğendi #yemektarifleri #anayemek #food #yemektarifleri #fırıncom
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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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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
HÜNKAR BEGENDI (THE SULTAN’S DELICACY) PART-2: THE CREAMY EGGPLANT PURÉE
FULL RECIPE FOR HÜNKAR BEGENDI-THE EGGPLANT PURÉE
For the Eggplant Purée (Begendi)
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
For the Veal Stew: ( Directions on HÜNKAR BEGENDI PART-1)
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
Directions
PART-2 THE EGGPLANT PURÉE
PREPARATION
Wash and poke small holes on the eggplants’ skin for ventilation during the baking process
Place the eggplants on an oven tray
Pre-heat the oven to 400 °F (200 °C)
BAKING
Bake the eggplants for 1 hour in the oven, until the eggplants become completely soft but not burned!
Then, cover the eggplants with an airtight material and let them cool down to room temperature
This way, the skin can be removed easily
Peal the skins and take out the seeds of the eggplants
The seeds cause a bitter taste and dark colour that is undesirable
Then, chop the eggplants into small pieces and place in a bowl
Pour ½ of lemon juice over the eggplants to prevent browning
Then, cover the bowl with a lid and keep refrigerated until preparing the purée
COOKING
Put a wide and shallow pot on medium-low heat
Place 4 tbsp of butter and 3 tbsp of flour into the pot
Stir the flour and butter for 2 to 3 minutes
Add the eggplants and sear them for 5 to 6 minutes while beating the mixture to achieve a creamy texture
After achieving a desire texture, season the mixture with ½ tsp of ground black pepper, 1 tsp of salt, and ½ tsp of grated nutmeg
Then, combine the spices thoroughly
Meanwhile, warm up 1.5 cups of milk with 1 daphne leaf
Pour the milk over the Eggplant Purée
Mix the ingredients thoroughly then, cover and rest for 20 minutes while keeping the Puree warm
Thinly grate the aged kasseri and keep refrigerated until serving
Just before serving, mix the kasseri with the Eggplant Purée
SERVING
Serve the Eggplant Purée along with a meat or poultry stew
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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Sultan’s Delight (Hünkar Beğendi): Lamb Stew Served on Mashed Eggplants: Famous Turkish Dish
Hello and welcome to Elif's kitchen
Today I would like to share with you the recipe of sultans delight.
Its a very delicious traditional turkish main course, also known as lamb stew on mashed eggplant
Ingredients:
For meat
2 tablespoons of oil
500 grams of beef cubes
in a separate pot
2 tablespoons of oil
1 tablespoon of butter
1 onion
3-4 green peppers
1 dessert spoon of pepper paste
1 dessert spoon of tomato paste
2-3 cloves of garlic
2 tomatoes
broth
half a cup hot water
salt, pepper, pepper flakes, thyme
For eggplants:
1.5 kilos eggplant
juice of half a lemon
1 dessert spoon of salt
water
1.5 tablespoons of butter
2 tablespoons flour
1.5 cups of cold milk
1 cup grated cheddar cheese
Salt and pepper
HUNKAR BEGENDI (the Sultan was delighted) RECIPE - Kebab Served With Creamy Eggplant Puree so Good
Hünkârbeğendi, or simply beğendi (the name means that the sovereign/sultan liked it), is an Ottoman cuisine dish. It is made from smoked and spiced eggplant, which is grilled, then pureed, and stirred with milk, melted butter and roasted flour. Finally, the mixture is topped with cubes of sauteed lamb.
The history of Hunkar Begendi, or Sultan's Delight, dates back several centuries, though its origins are contested. The blog from which this specific recipe was ascertained offers two possible traditions explaining the recipe’s origins.[1]
One popular historical tradition of Hunkar Begendi is that the dish was first created at the Topkapı Palace in Instanbul, for the Ottoman Sultan Murad IV (who reigned 1623-1640).[2] The likelihood of this tradition can be analyzed by considering the availability of the ingredients found in the modern iteration of the traditional recipe [found below]. Sheep meat and dairy-propducts, as well as eggplant, have always been staples of Near Eastern and Islamic diets, and all three were featured considerably often in popular Medieval dishes.[3] Tomatoes, however, did not enter Europe until the end of the sixteenth-century, and many scholars argue that they did not enter the Middle Eastern diet until the mid-nineteenth-century.[4]
It is reasonable to suggest that, as part of the recipe’s transformation over time, culinary experiments with tomatoes sparked a change in regional tastes, and tomatoes subsequently entered the traditional recipe for Hunkar Begendi. Also possible is that the dish was originally prepared using the kavata, a rare, green variety of tomato that, according to a seventeenth-century account book, was regularly brought into the sultan’s private apartments for consumption.[5] As this delicacy faded from elite Ottoman cuisine, it could have been replaced by the familiarnred tomato (solanum lycopersicum) in the nineteenth-century. A third possibility is that red tomatoes entered Istanbul earlier than many scholars think (as Melanie Sheehan suggests in her accompanying essay on the fruit) and were available to at least the Ottoman elite. Nevertheless, if Hunkar Begendi was indeed first served in the seventeenth-century, its flavors must have changed significantly over the past four centuries, according to the introduction of new ingredients, the vicissitudes of public tastes, and the varying accessibility of certain ingredients to different communities.
A second tradition of the recipe’s origin is based on a legend that Hunkar Begendi was first served at Beylerbeyi Palace in 1869, when Empress Eugenie of France visited the Ottoman Empire. She supposedly enjoyed the dish so much that she asked the Ottoman Sultan Abdülaziz if her chef could be given the recipe, a wish the Ottoman chef was reluctant to grant [6].
The latter legend offers an interesting insight into the diplomatic world of 1869, just over ten years after the Ottoman Empire, allied with France and Britain, defeated Russia in the Crimean War [7]. Now, Empress Eugenie was again concerned with “the Eastern question” [8], which referred to European fears about the dangerous implications of an Ottoman fall [9]. Thus, throughout the nineteenth century, Napoleon III had actively intervened in Eastern affairs to limit the growth of Russian power, as is evident in his support of the unification of Wallachia and Moldavia, to form a buffer between Russia and the Ottoman Empire [10].
Of great concern to Eugenie was the rise of Prussia, whose military had expanded from 300,000 to 1,200,000 soldiers in only four years, from 1866 until 1870 [11]. Such a growing power in the East posed a threat to both Ottoman and French authority. As France prepared for impending war, the empress claimed, “I felt it was my duty to maintain in the East, with the aid of two friendly nations” [12]. It seems quite likely, then, that the Empress would have traveled to the Ottoman Empire in 1869 for diplomatic purposes; indeed, France would be at war by July of 1870 [13]. Considering Ottoman military reforms introduced in 1869, which were expected to produce an army of 702,000 men, a renewed alliance with the Ottomans may have been the purpose of Eugenie’s visit