Time: 60 minutes
Hello Everyone! Today I am sharing ‘Hunkar Begendi’ recipe with you, it is realy delicious and charming recipe, also the recipe has a story and I would like to share it with you. I hope, you like the recipe as I do. Enjoy it!
This is one of the traditional and classic flavours of Turkish Cuisine. It is called Hunkar Begendi-Its name translates as “Sultan’s delight”, There are several stories of this dish, one of the stories is as follows; Ottoman Sultan Abdulaziz, who is preparing to give an invitation in honor of arrival Quin Eugenie to Istanbul, and The Ottoman Sultan does not like to food preparation because of his excitement. In the end, the cooks, who tried to prepare a dish that the Sultan like that. Finally named the dish in Turkish called “Hünkar beğendi”(in English translate-“Sultan liked”), when He finally won the favor of the Sultan. Quin Eugenie liked the dish so much that she is said to have taken the recipe with her.
FOR AUBERGINE PUREE:
3 large aubergines
Juice of 1/2 lemon
200ml whole milk, warmed
50g. unsalted butter
40g. plain flour
60g. Turkish-style Kaşar peyniri-cheese or Greek Kasseri or Cheddar, grated
FOR STEWED LAMB MEAT INGREDIENTS:
1kg. Leg of lamb meat, cut into 3cm cubes
1 onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
6 plum tomatoes, peeled and chopped roughly
1 tablespoon tomato paste
1 tsp dried oregano
1tsp dried mint
1/2 tsp ground black pepper
2 fresh bay leaves
2 tbs fresh parsley, chopped
Sea salt to taste
2 tomatoes, grilled
4-6 long fresh green peppers, grilled
Fresh thyme spring
1-Heat the olive oil in a large saucepan over medium heat, add the lamb meat and saute it
about 5-6 minutes until browned on all sides. Transfer to a bowl with s spoon. Place the onion and fry it until has tendered then add the garlic and fry about one minutes, add tomato, oregano, mint, black pepper, red pepper flakes, bay leaves. Cook for 10-15 minutes, stirring constantly. Add sea salt and parsley. Transfer the lamb back to the saucepan and pour enough water to just cover the meat,( add 1 cup water). Stir well, cover with a lid and simmer for 1 and 1/2 hours until the meat is tender and the sauce has thickened.
2-Grill the aubergine over a grill or use your oven, turning occasionally, until they have tendered and the skin has blackened or about 20 minutes. Let them to cool, then place them on a chopping board, scoop out the flesh, discarding the skin and stems. Place the flesh in a bowl with the lemon juice and set it aside for 10 minutes.
3-Transfer the aubergine pulp to sieve and allow it to drain, using a wooden spoon to squeeze any excess liquid out. Discard the seeds and roughly chop the aubergine’s flesh, place it to a bowl and cover with a clingfilm.
4-Melt the butter in another saucepan over medium heat, add the flour and stir it with a wooden spoon for about 2 minutes or it has lightly yellow, lower the heat and gradually, add the warm milk, whisking continuously to combine the mixture well. Add the aubergines flesh and cheese, stirring constantly and cook for 8-10 minutes until the mixture is Smoot and creamy. Season with sea salt and black pepper.
5-To serve, place the aubergine puree on serving plates, place its top the lamp stew and decor grilled tomatoes, grilled green peppers and sprinkle thyme.
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