Best 4 Turkish Style Chicken With Hunkar Begendi Recipes

HüNKAR BEğENDI, A CLASSIC TURKISH RECIPE

Steps:

• Place the aubergines over an open flame on a metal trivet and roast for about 15 - 20 minutes, turning from time to time, until the skin looks burnt and the aubergines are soft to the touch. You could also just place a sheet of foil over the gas flame, instead of a trivet. Leave to cool.
• Coat the lamb pieces with the flour, the chilli powder, the salt and a little freshly ground black pepper.
• Heat the olive oil in a heavy bottomed saucepan over high heat, add the lamb and sugar and brown the lamb pieces for 5 minutes, turning the lamb frequently.
• Lower the heat down to medium and tip in the onion slices and fry for 2 minutes, again, stirring frequently.
• Add the garlic and capsicum (green pepper) and cook for a minute, stirring.
• Now add the tomatoes, tomato paste and oregano and stir for 30 seconds to mix everything thoroughly.
• Add the stock and bring to boil.
• Lower the heat right down, cover and leave to simmer for 1 - 1 and a half hours, until the lamb is cooked right through and beautifully tender.
• The aubergines should be fairly cool now, scrape out the soft pulp and place in a chopper. Throw away the skins.
• Chop or blend to a smooth purée and set aside.
• Now, let's make some Bechamel Sauce. Melt the butter in a medium sized saucepan over medium heat.
• Add the flour and whisk with a small whisk or wooden spoon for 2 minutes until the roux has thickened, is bubbling and gives off a lovely cooked aroma.
• Slowly, add the milk, whisking continuously. Be careful, the first drip will splutter.
• Cook the bechamel sauce for 4 - 5 minutes until it thickens to the consistency of custard.
• Take it off the heat and stir in both cheeses until they melt. Shouldn't take more than a minute.
• Now, stir in the aubergine purée, a pinch of salt and some freshly ground black pepper until it's all completely mixed in and you have a beautiful aubergine cheese sauce. Check the salt and add more if necessary.
• Stir in half the chopped parsley.
• You have 2 choices: serve the whole lot in a large platter or divide everything into individual plates. Whatever you go with, pour the smoky aubergine sauce onto a plate and top with the lamb stew.
• Scatter with the other half of the parsley and serve with plenty of bread.

HüNKAR BEğENDI RECIPE - SULTAN'S DELIGHT

Steps:

• Melt your butter over a medium heat in large saucepan.
• Now add your lamb and stir it round until it starts to brown.
• Once your lamb is browned all over, add your onion and garlic and stir.
• Cook for 5 minutes or so, until your onion starts to sweat.
• Now add your chopped tomatoes, tomato paste (salça) and one cup of hot water.
• Stir everything together.
• Add your thyme/oregano (kekik), salt & pepper and stir.
• Once your stew is simmering, put a lid on the pan and turn the heat to low.
• Simmer your stew for around 1 hour, until the lamb has softened and your sauce has thickened.
• Remove from the heat and make your 'beğendi' puree...
• Preheat your oven to 240 degrees.
• Prick your aubergines with a sharp knife and place on a baking tray in the centre of the oven.
• Bake the aubergines until they are soft to touch (around 15-20 minutes).
• Remove from the oven and leave them to cool.
• Once cooled, make a slit along the length of each aubergine.
• Scrape out the pulp with a teaspoon.
• Discard the skins and as many of the seeds as possible.
• Chop up the pulp.
• Now melt your butter in a saucepan over a medium heat.
• Once melted, gradually add your flour, stirring continuously with a wooden spoon.
• After you've added all your flour, your mixture will be relatively solid and now you can start to add your milk.
• Add your milk a little at a time, again, stirring continuously so that the mixture remains smooth.
• Keep going until you have used up all of your milk and you have a smooth, milky mixture.
• Keep stirring and after a couple of minutes, you will notice the sauce start to thicken.
• Once the sauce has started to thicken, add your aubergine. Keep stirring, gently.
• Now add your grated cheese and keep stirring until your 'beğendi' sauce has thickened enough to make a suitable nest for your lamb.
• To serve, share the beğendi sauce between your plates, making a little nest in the centre of each.
• Now spoon the lamb stew into the nest and allow the sauces to run over the aubergine puree.
• Sprinkle the parsley over the lamb and serve up your Sultan's Delight.

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:

• Stew: Fry the onion in the oil till soft. Add meat and brown. Add garlic and cook for a few seconds longer.
• Add tomatoes, sugar, and salt and pepper to taste.
• Add water to cover and simmer with the lid on for about 1 or 1 1/2 hours, till meat is very tender.
• If necessary, add more water or let the sauce reduce a bit to get a good saucy consistency.
• Eggplant Sauce: Prick eggplants all over and roast in a very hot oven (500 degrees or as hot as your oven goes) for 30 minutes, until eggplants soften and skin chars. Cool and peel carefully.
• Put lemon juice in a bowl of water and put peelec eggplants in acidified water to keep them white.
• Melt butter in saucepan, add flour and stiur over very low heat for 2 minutes or until well-blended. Remove from the heat and add milk gradually, beating vigorously. Season with nutmeg, salt and pepper to taste. Cook ove rlow heat for 15 minutes, until sauce thickens.
• Drain the eggplants in a colander and squeeze out as much water and juice as possible. Chop in the colander and mash with a fork (I think this step is meant to allow additional drainage).
• Mix with the milk sauce until well blended. Return to the heat, add grated cheese, stir until melted and add more salt and pepper if necessary.
• Serve the stew with the eggplant cream in a ring around it. Serve with rice.