Kaşarlı Köz Patlıcan Tarifi / Grilled Eggplant With Cheese Recipe
Kaşarlı Köz Patlıcan / Grilled Eggplant With Cheese
Malzemeler / İngredients
1. 3 Adet Bostan Patlıcan / 3 Eggplants
2. Tereyağı / Butter
3. Kaşar Peyniri / Yellow Cheese
4. Tuz / Salt
Hazırlanışı / Preparation
1. Patlıcanlara bıçak veya kürdan yardımıyla küçük delikler açın. / Make small holes on eggplant using a knife or toothpick.
2. Patlıcanları alüminyum folyoya sarın / Cover the eggplants with aluminium foil.
3. Yüksek ısılı fırında içleri yumuşayana kadar pişirin. / Cook the eggplants in high heat oven untill insides become soft.
4. Fırından çıkardığınız patlıcanların içini bıçak ve çatal yardımıyla açın./ Open up the eggplants using knife and fork.
5. İç kısmını kabuğundan ayırın. / Separate the inner part from the shell.
6. Yavaşça tereyağı, kaşar peyniri ve tuzu ekleyin, peynir eriyene kadar karıştırmaya devam edin./ Slowly add butter, cheese and salt, keep stirring until cheese melted.
İpucu / Tip
İsteğe göre 2 adet ezilmiş sarımsak eklenebilir. / Optionally you can add 2 cloves of crushed garlic.
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TAM BİR MİSAFİR YEMEĞİ ???? ANA YEMEK MİSKET KÖFTELİ HÜNKAR BEĞENDİ nasıl yapılır ✅ iftar yemeği
akşama ne pişirsem diyenlere lezzetli bir Ana yemek tarifi. közlenmiş patlıcanın lezzeti misket köfteler ile birleşince nefis bir akşam yemeği çıkıyor Hünkar beğendi yi birde böyle dinleyin.
MALZEMELER
500 gr kıyma
1 soğan
1 yumurta
5 yemek kaşığı galeta unu
2 diş sarımsak
1 tatlı kaşığı tuz
1 tatlı kaşığı kırmızı toz biber
1 çay kaşığı karabiber
1 çay kaşığı kekik
1 çay kaşığı pul biber
BEĞENDİ İÇİN
1,5 kilo patlıcan
1 yemek kaşığı tereyağı
1 su bardağı süt
2 yemek kaşığı un
1 çay kaşığı tuz
SOS İÇİN
1 yemek kaşığı domates salçası
1 bardak su
#hünkarbeğendi #köfte
#anayemekler #kolayyemektarifleri #birsenleyemektarifleri #asmr
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.
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 .
#nefisyemektarifleri #evdekal #yemek #cook #yemektarifleri #cookies #delicious #instagram #instalike #covid19lugünler #covid19 #covid19out
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.
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