Have You Ever Tasted This Kebab? Turkish Alinazik Kebab Recipe
Kebab is not only meant doner kebab or sish kebab. It has many varieties and Alinazik is one of them. The base is grilled and pureed eggplants mixed with yogurt. Top of that is ground meat cooked in tomato sauce. Originally finally chopped cubed meat is used (mostly lamb meat) with sheep tail fat. But if you want to make it easily at home ground meat is a good option too.
Ingredients For Alinazik KEBAB:
For the eggplant base:
4 preferably thick but soft eggplants
2 cloves of garlic
3 tbsp olive oil
about 3/4 cups or more plain thick yogurt
salt to taste
For the meat:
400 gr. ground meat (If you want you can use finely chopped cubed meat, lamb or beef)
2 tbsp butter
2 green pepper
half sweet red pepper
1/2 tbsp each tomato and red pepper paste
salt, ground red pepper and ground black pepper to taste
3-4 tbsp hot water if needed
To serve: chopped parsley
Enjoy it and Afiyet olsun :)
Here are some recipes using EGGPLANTS you can enjoy:
Turkish Eggplant Kebab Recipe | Easy Baked Eggplant Shishkebab:
Imam Bayildi Recipe - Turkish Classic Stuffed Eggplants (Vegan Olive Oil Dish):
Turkish Roasted Eggplant Salad:
Turkish Stuffed Eggplant KARNIYARIK:
Simple Vegan Eggplant Dish Patlican Silkme:
Turkish Eggplant Kofta Kebab (Parmak Kebabı):
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HUNKAR BEGENDI (the Sultan was delighted) RECIPE - Kebab Served With Creamy Eggplant Puree
Turkish food, Turkish food recipes, Turkish food channel,
Turkish food at home
HUNKAR BEGENDI (the Sultan was delighted) RECIPE - Kebab Served With Creamy Eggplant (Aubergine) Puree
Music: Bir Of Ceksem - Turkish Folk Song
Arrangement and piano: Elvan A. ULUCINAR
In this episode, I'd like to share with you Hunkar Begendi (hoon-kyar bay-en-dee) recipe, one of the highlights of Turkish cuisine. 'Begendi' part of this dish is the eggplant puree, so feel free to serve it with different types of meat. Also, I roast eggplants in oven but you can char them over a gas flame, turning slowly. It is a very easy dish to prepare, hope you give it a try!
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INGREDIENTS (serves 2)
1/2 kg. (1 pound) stew meat (finely cubed)
1/2 kg. thin eggplants
1 large onion (cubed)
1 large tomato (peeled and cubed)
2 real tablespoonful butter
1 tbsp olive oil
1 real tablespoonful flour
1 cup cold milk
2 tbsp grated cheese (Turkish aged kashar or parmesan)
1-2 tbsp lemon juice
1 tsp tomato paste
Sweet paprika - Salt & pepper
DIRECTIONS
I listen to our butcher's advice and use 'Beef Tranche' for the recipe.
To prepare the kebab: Rinse meat and drain well.
Heat 1 tbsp butter and olive oil in a large pan, over medium heat.
Add onion, sprinkle a pinch of salt and pepper.
Sautee for about 3-4 minutes, stirring occasionally.
Turn heat to medium high, add meat.
Cook until they release and then reabsorb their juices, stirring occasionally.
Reduce heat to medium low, sprinkle a good pinch of sweet paprika.
Add tomato paste and cook for 1 minute, stirring constantly.
Add cubed tomato, mix well.
Add 2 cups hot water and bring to a boil.
Sprinkle a tiny pinch of salt and pepper.
Cover and transfer to a small burner of your gas stove.
Cook until very tender over the lowest possible setting, for at least 90 minutes if using beef.
Make sure to check occasionally, and add some more hot water if necessary.
Meanwhile preheat oven to 200C/400F.
Line a baking pan with parchment paper.
Place eggplants on the pan, prick skin in several places.
Roast for about 15 minutes.
Then turn them once and continue roasting for another 15-20 minutes or until tender.
Check for doneness, let cool.
Peel eggplants, cut off the stemps and the green leaves.
Chop finely.
Add 1-2 tbsp lemon juice on top and mix, to keep them from turning brown.
I totally forgot but, it is a good idea to drain eggplants in a colander and pressing flesh to remove any juices.
For bechamel sauce: Melt 1 tbsp butter in a saucepan, over medium low heat.
Add 1 tbsp flour and cook for 1-2 minutes, stirring constantly.
Gradually add the cold milk and keep stirring.
Continue adding more milk as the sauce gets thicker.
Stir with a wire whisk and bring to a simmer.
Use a spoon to scrape the pan, then keep stirring with wire whisk so there are no lumps.
Add cheese and mix.
Add eggplants, mix.
Season to taste.
You can also add a tiny pinch of grated nutmeg, if you have on hand.
Cook until it combines well and gets a thick texture, stirring constantly.
It should'nt take long, especially if you drained eggplants after chopping.
Turn off the heat.
You can reheat puree, just make sure to add a little more milk.
Check meat for doneness, season to taste, mix.
Turn off the heat, let sit for at least 10 minutes before serving, you can reheat it if needed.
You can serve Hunkar Begendi in a large serving plate or divide among two plates.
Divide eggplant puree among plates, spread.
Arrange kebab on top, leaving a ring of puree all around the meat.
Garnish with chopped fresh parsley, sprinkle a pinch of black pepper.
Serve immediately with some pilaf and ayran on the side.
If you enjoyed the video please subscribe to my channel, leave a like and share your comments below for more recipes.
Sultan's Delight (Hünkar Beğendi)
Sultan's Delight (Hünkar Begendi), one of the most famous Ottoman Palace delicacies! It is the recipe of the palace chef that combines roasted eggplant and béchamel sauce.
#recipe #cooking #eggplant
INGREDIENTS
1 pound of stew meat
1 chopped onion
4 cloves of minced garlic
1 chopped tomato
2 tablespoons of tomato paste
4 eggplant
3 tablespoons of olive oil
1 tablespoon of butter
2 tablespoons of flour
1 1/2 cup of milk
2 cups of hot water
100 grams of shredded kashari cheese
2 teaspoons of salt
1 1/2 teaspoon of black pepper
Sultan's Delight (Hünkar Beğendi) Recipe:
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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
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
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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