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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Turkish Hunkar Begendi Kebab Recipe #shorts
hello, you are watching the short video of how to make Turkish sultan's kebab.
beef and eggplant
I add it to the strainer for solid yogurt
dicing meat
I boil the meat for 5 minutes and pour the water
now i roast the meat and add thyme salt sugar
I add 300 grams of boiling water
I cook in a pressure cooker for 45 minutes on low heat.
I pierce the parsnips and cook them using a grill pan with a lid.
I chop the roasted eggplants after peeling them
I add oil flour milk and mozzarella cheese
I add solid yogurt and eggplants and mix them.
I add some crushed garlic and it turns out great
i add the sultana liked sauce
I add the meat
I add warmed butter and after adding thyme, bon appetit
visit Chef Salim youtube channel for more detailed recipes of the videos #turkishfoods #turkishkebab #turkishkebabrecipe
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How to make Hunkar Begendi - Step by Step Turkish Recipe
Today's recipe Hünkârbeğendi or hunkar begendi, is a classic Turkish dish, going back to Ottoman cuisine. In 1867, when Sultan Abdulaziz visited France, he, in return, invited Emperor Napoleon III and Empress Eugénie of France to Istanbul. The empress also brought her chef cook with her while visiting Istanbul.
In Istanbul, the Sultan ordered his best chefs to create a special dish. The French cook started cooking with the Turkish cooks in the palace kitchen and as he was preparing the bechamel sauce, the Turkish cook was roasting some eggplants. He was also very interested in the sauce the French cook was preparing. All of a sudden he came up with the idea that if two were mixed, the combination would have a great taste. This new recipe was now the Sultan's favorite. The dish was thus named as ‘Hünkar beğendi’ (‘the Sultan liked it’) and served to the Empress.
Made with bechamel mixed with smoked eggplant and topped with lamb stew with a tomato & onion gravy. The eggplant bechamel is simply called Begendi in Turkish cuisine and can be paired with a variety of meat, such as chicken, lamb or beef.
Let's see how this delicious dish is prepared and hope you enjoy the video and the recipe!
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Hunkar Begendi
Ingredients:
• 500 g lamb
• 1 kg eggplants
• 3 tbsp butter
• 2 tbsp flour
• 1.5 cup milk
• 1 tbsp olive oil
• 1 onion
• 3 cloves of garlic
• 2 tbsp tomato paste
• 2 tomatoes
• 500 ml hot water
• 150 g shredded kasar cheese (alternatively: mozzarella or gruyere)
• Salt to taste
• 2 tsp black pepper
#hunkarbegendi #turkishcuisine #begendi
*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
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
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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