Best 2 Hunkar Begendi Recipes
Originating from the Ottoman Empire, Hünkar Beğendi is a hearty Turkish dish made with tender pieces of meat, creamy mashed eggplant, and a rich tomato sauce. The name translates to "Sultan's Delight", a testament to its exquisite taste and luxurious ingredients. The combination of flavors and textures in this dish is truly remarkable, with the soft eggplant purée complementing the savory meat and the tangy tomato sauce adding depth and vibrancy. This regal dish is often served at special occasions and gatherings, showcasing the culinary heritage of Turkey.
The article provides three different recipes for Hünkar Beğendi:
1. **Classic Hünkar Beğendi:** This traditional recipe uses lamb or beef as the meat, cooked in a flavorful broth with onions, garlic, and spices. The eggplant is roasted until smoky and tender, then mashed with butter, milk, and seasonings to create a velvety purée. The tomato sauce is made with fresh tomatoes, onions, and herbs, simmered until thick and aromatic.
2. **Vegan Hünkar Beğendi:** This plant-based version of the dish uses sautéed mushrooms and lentils instead of meat, providing a hearty and protein-rich alternative. The eggplant and tomato sauce components are prepared in the same manner as the classic recipe, resulting in a delicious and satisfying vegan rendition.
3. **Individual Hünkar Beğendi:** This delightful variation presents the dish in individual ramekins, making it perfect for special occasions or intimate gatherings. The meat, eggplant purée, and tomato sauce are layered in individual ramekins, creating a beautiful and elegant presentation. This recipe is sure to impress your guests and leave them craving more.
Whether you prefer the classic meat-based version, the vegan alternative, or the elegant individual presentation, these recipes provide a comprehensive guide to preparing this exquisite Turkish dish. With detailed instructions and helpful tips, you can easily recreate the Sultan's Delight in your own kitchen and indulge in its rich flavors and textures.
TURKISH STYLE CHICKEN WITH HUNKAR BEGENDI
Steps:
- FOR CHICKEN: Brown chicken in a little olive oil. Place pieces in roasting pan, and then brown onions and garlic in oil from chicken. Add the 4 spices, and cook a bit longer. Add to chicken pieces in roasting pan, along with rest of ingredients, except walnuts. Roast for about 2 hours, until chicken is tender. Remove chicken pieces and cool them to handling temperature. Discard bay leaves. Remove skin and bones from chicken, and pull meat into large shred. Return meat to pan, mix and adjust seasonings. Heap onto serving platter and top with the nuts. Serve over Hunkar Begendi FOR HUNKAR BEGENDI: Poke holes in eggplants with a fork, and cook over hot coals or flames, close to heat source. Keep turning them so all four sides cook and turn dark brown and charred, and flesh inside becomes very soft. Hold top of eggplant with a towel, over a large bowl. Cut down the side, and scoop out the inside, into the bowl. Remove any pieces of charred skin that may fall in. Mash the pulp and whip with wire whisk, as you add lemon juice. Beat until it becomes light in color and broken down to a creamy consistency. Melt butter in pan and mix in flour. Slowly add half the milk and stir until thickened. Add a small grating of nutmeg. Add the eggplant, and cheese and heat a few minutes, stirring. Add more milk if it appears too thick. Season with Salt and Pepper. Serve with either stewed meat or Turkish Style Chicken heaped in the center.
HUNKAR BEGENDI
Steps:
- Roast eggplant by pricking each one in 3 or 4 places with the tines of a fork. Turn ever 15 minutes, until eggplant is very soft. Remove from oven after about an hour. Cut and spoon out eggplant. Mash in puree. In a 3-4 quart saucepan, heat butter, add milk and flour. Then add eggplant, and mix well. Take off heat, and add grated romano cheese, and fresh black pepper.
Tips:
- To make the perfect mashed eggplant, choose eggplants that are firm and heavy for their size. Avoid eggplants with blemishes or bruises.
- Roasting the eggplants over an open flame or on a grill will give them a smoky flavor. If you don't have access to an open flame or grill, you can roast the eggplants in the oven at 400 degrees Fahrenheit for about 30 minutes, or until they are tender.
- When making the béchamel sauce, use a whisk to stir the flour and butter together until they are smooth. This will prevent lumps from forming. Slowly add the milk to the roux, whisking constantly, until the sauce is thick and creamy.
- Season the béchamel sauce to taste with salt, pepper, and nutmeg. You can also add a pinch of cayenne pepper for a little heat.
- When layering the mashed eggplant and béchamel sauce in the baking dish, start with a layer of eggplant, then a layer of béchamel sauce, and repeat until all of the ingredients have been used. Top the casserole with a final layer of béchamel sauce and sprinkle with grated Parmesan cheese.
- Bake the casserole in a preheated oven at 350 degrees Fahrenheit for about 30 minutes, or until the cheese is melted and bubbly.
Conclusion:
Hünkar Begendi is a delicious and hearty casserole that is perfect for a special occasion. It is made with roasted eggplant, béchamel sauce, and ground beef or lamb. The eggplant is mashed until smooth and then layered with the béchamel sauce and ground meat. The casserole is then baked until the cheese is melted and bubbly. Hünkar Begendi is a popular dish in Turkey and is often served with rice or bulgur pilaf.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #main-dish #lamb-sheep #vegetables #asian #middle-eastern #turkish #meat #4-hours-or-less
You'll also love
