Hünkar Beğendi Tarifi - Çok Seveceksiniz, Tadı Damağınızda Kalacak.
Malzemeler
Beğendi için;
1 yemek kaşığı tereyağ
1 tatlı kaşığı un
1 su bardağı süt
4 adet patlıcan(közlenmiş)
1 su bardağı rendelenmiş kaşar peynir
Tuz, karabiber
Sosu için;
2 yemek kaşığı zeytin yağı
250 gr kuzu kuşbaşı
1 adet soğan
3 adet yeşil biber
1/2 yemek kaşığı salça
3 adet domates
1/4 Demet maydanoz
Tuz ,karabiber
Yapılışı;
Tarifimize başlamadan önce beğendi için patlıcanlarımızı fırına verip közlenmeye bırakıyoruz. O sırada fırında patlıcanlarımız közlenırken bizde sosumuzu yapmaya başlayalım .Kızgın tavamıza zeytin yağımızı koyup kuşbaşı etimizi pişirmeye başlıyoruz. Etin rengi dönene kadar tavada yarım saat kadar pişiriyoruz. Pişen etin üzerine soğanı ekleyip 5 dakika da soğanla birlikte etlerimizi sotelemeye devam ediyoruz. Sırasıyla yeşil biberleri de kavurup üzerine salça ve domatesi de ilave ettikten sonra 20 dakika kadar tavamızda etlerimizi pişirmeye bırakıyoruz. Domatesler yumuşayıp suyunu çekene kadar etlerimizi. Ocağın altını kapatmaya yakın tuz ve karabiberi de ekledikten sonra ocagımızın altını kapatıyoruz . Ocağımızdan aldığımız ve sosa doğradığımız maydonozları da ekleyip sosumuzu kenara kaldırıyoruz. Bu süre zarfında közlenmiş patlıcanları soyup çatal yardımıyla ezip ayrı bir kaseye ayıralım. Ocağımızın altını açıp tavaya tereyağı koyup eritelim. Eriyen tereyağa unu ilave edip kokusu çıkana kadar kavuralım üzerine sütü ilave edip muhallebi kıvamına gelene kadar çırparak pişirelim . Pişen sosumuzun üzerine rendelenmiş kaşar peyniri , közleyip ezdiğimiz patlıcanları tuzu ve karabiberi de ekleyip bir taşım pişirip ocağın altını kapatalım. Şimdi işin en keyifli yani sunum tarafına geldik . Servis tabağımıza Begendiyi yayıp üzerine sosu bolca gezdirdikten sonra servisi yapabilirsiniz. Deneyenlere afiyet olsun .
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Hünkar Liked
Materials
To like it;
1 tablespoon butter
1 dessert spoon of flour
1 glass of water Milk
4 eggplants (roasted)
1 cup of grated cheddar cheese
Salt, pepper
For the sauce;
2 tablespoons of olive oil
250 g lamb cubed
1 onion
3 green peppers
1/2 tablespoon tomato paste
3 tomatoes
1/4 bunch of parsley
Salt, pepper
Fabrication;
Before we start our recipe, we leave our eggplants in the oven for grilling and leave them to roast. At that moment, while our eggplants are roasted in the oven, let's start making our sauce. We cook in the pan for half an hour until the color of the meat turns. We add the onion to the cooked meat and continue sautéing our meat with the onion for 5 minutes. After roasting green peppers and adding tomato and tomato, we leave our meat to cook for 20 minutes in our pan. Until the tomatoes soften and juice. After adding salt and black pepper close to the bottom of the stove, we turn off the stove. We add the parsley that we bought from the stove and chopped into the sauce and put our sauce aside. During this time, let's peel the roasted eggplants and crush them with a fork and separate them into a separate bowl. Let's open the bottom of our stove, put butter in the pan and melt it. Let's add flour to melted butter and fry until it smells. Let's add grated cheddar cheese, roasted eggplant, salt and black pepper on our cooked sauce and cook a stone and cover the bottom of the stove. Now we have come to the presentation side of the job, which is the most enjoyable. You can serve after spreading Begend to our service plate and pouring the sauce over it. Bon appetit to those who try.
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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150 Years Old Recipe: Hünkârbeğendi | Recipe of a Palace Dish with Its Story
Hünkârbeğendi is a delicious Turkish dish inherited from the palace periods of Ottoman and made it to our days. It’s prepared by making a puree using eggplants and flavoring it with bechamel sauce, then served with meat on top with a mouthwatering sauce. Along with a great recipe, it also carries a great story. To learn about both, take a look at our video!
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Hünkar Beğendi Recipe
5 eggplants
2 tablespoons butter
2 tablespoons flour
2 cups milk
1 teaspoon salt
Nutmeg, to taste
300 g, sirloin , diced, short loin, top loin or lamb would do good as well
1 onion, diced
4 cloves of garlic, thinly sliced
1 tablespoon butter
1 teaspoon flour
2 medium size tomatoes, peeled & grated, passata, tomato sauce or tomato paste
½ to 3/4 cup of water
Half teaspoon cayenne pepper
1 teaspoon red pepper flakes
1 teaspoon oregano
Salt, to taste
• Prick the eggplants with a knife or fork. Since there is air in the eggplants, they can burst when heated. This step is going to prevent that.
• If using a gas burner, place the eggplants directly over the heat source. You can place them on a rack as well. It will make it easier to turn the eggplants but take a little more time to cook. Cook until eggplants are completely tender and charred, turning occasionally. They will be cooked in around 10 minutes. Check near the stem and bottom ends to see if they are done.
• Place the cooked eggplants in a large bowl and cover them with a plate. Let them sweat for a couple of minutes. This will make it much easier to peel them.
• Meanwhile, to make the sauté, heat the pressure cooker or a pod.
• Add a tablespoon butter and heat until sizzles. Then sear the meat on all sides for two-three minutes until nicely browned.
• After meat turned brown, add the onion and garlic and continue to sauté until softened.
• Add a teaspoon flour to thicken the dish.
• Season with salt and add the tomato puree.
• Add the hot water, cayenne pepper, red pepper flakes and oregano.
• Set the pressure to high.
• Close the lid. When the lid is tight and the pressure is enough to cook, place the pressure cooker on a small burner on low heat.
• Cook for 15 minutes and release the pressure by removing the lid or putting the pan under running cold water.
• If using a regular pod, cook the meat 60-75 minutes until it is tender and gradually add water if needed.
• To make the bechamel sauce, melt 2 tablespoons butter in a pan on medium heat. Once melted, add 2 tablespoons flour, and stir as it cooks for a couple of minutes.
• Gradually add the milk and whisk until you have a slightly thicken sauce. Then add a teaspoon salt and nutmeg.
• Working with one eggplant at a time, use a knife to slit each eggplant and open lengthwise. Scoop out flesh with a spoon. Discard the seeds if there is any.
• Mince the eggplants with a pinch of salt and add to the bechamel sauce.
• Mix well and give it a last heat.
• Place the eggplant bechamel in a large dish.
• Add the stew in the middle of the eggplant sauce. Dig in with your loved ones. You can serve as individual portions as well.
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PRATIK HUNKAR BEGENDI TARIFI (SULTAN’S DELIGHT)???????????????? FOR RECIPE⬇️
Sultan’s Delight Recipe: First dice the onions, cut your meat in cubes then heat up the oil start cooking the meat. As soon as the meat starts changing its color throw in the onions. Then we add out peeled tomatoes diced to our saute till the meat is cooked. In the mean time we cook our smoked eggplant with cream and mozzarella cheese till it had blend to one another. We may add salt and black pepper as matter of preference to our saute. Then we bed the smoked eggplant cream cheese mix(begendi) on the plate and pour our saute on top. Let it cool down a little and enjoy your meal.
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
Turkish Hunkar Begendi Kebap Recipe
Traditional Hunkar Begendi Kebab recipe
the ingredients for this meal
700 grams of meat beef or lamb I use cow meat
4 eggplants
filtered yoghurt to be used
I will separate the water in the yoghurt with a strainer
100 grams of cheddar cheese
1 tomato
2 peppers
2 garlic
some liquid sunflower oil
some flour
1 small glass of milk
spices, red pepper flakes
dried thyme
salt
original ground black pepper
butter
I'll use it to cook eggplants with a lid pan
I will use the pressure cooker in the cooking of meat
I use a cheesecloth and a strainer to filter the yoghurt water
I added about 5 spoons of yoghurt before it started to cook and it would filter
Prepare a saucepan of boiling water for the meat
the meat will be cut into cubes
I'll make meat 700 grams
cook the eggplant in the grill pan
it is necessary to drill the eggplants against the explosion
add chopped meat into boiling water
this process is done to clean the meat, the meat will remain in this water for about 10 minutes
As you see, the blood in the meat, this blood will mix with the water and it will be clean meat
you will see that foam is formed in the upper part and it is enough to process it now
add the meat into the strainer and wash with cold water
Do not think that the taste of the meat is lost, only the blood in the meat is gone
the eggplant continues to be cooked, turn the eggplants around and close the cover
heat the pressure cooker
add liquid sunflower oil and wait for it to warm up
add the meat into hot oil and stir
add black pepper
add salt
Add 1 cup of hot water
add some sugar
Close the lid and set if meat cooking program is available
After 20 minutes the meat will be like cotton
aubergines seem to be cooked enough
peel the shells immediately before cooling the eggplants
it's a bit warm but if you do it like this it will be easy to peel
cooked and peeled aubergines are cut with a knife
I'm preparing a bed for Kabab
add some oil to the steel pot
add wheat flour and mix
Add 1 cup cold milk
add cheddar cheese
add salt and sugar and mix continuously
it should be a little solid consistency, now I will add other materials
as you see yoghurt water enough decomposition
you can use this water for something else but it will not add water to it
Add yogurt and mix thoroughly
add the chopped broiled eggplants and stir
Add 2 crushed garlic
check the taste of the mixture you prepared, check
the meats were cooked for 20 minutes and the meats were exactly the softness I wanted
add tomatoes around a large plate
green peppers burn a little bit of fire
Add the mixture you prepared and prepare it as a bed
add the meat you cooked
add peppers
now is the most important part
fry the butter completely hot
Add red pepper flakes
add hot butter on top of your meal
add dried thyme and serve it now
our famous hünkar liked kebabı
At the bottom, garlic yoghurt and eggplant, this is a great fit
it needs to be very soft cooked and buttered meat at the top