Hunkar Liked

Hello Dear Friends,

The 2nd recipe of this week is Hünkar Begendi, which is very well made in our family. I tasted the food my uncle prepared for the first time in my childhood and I couldn't get enough of it :) Afterwards, when I started to get involved with some food, I first asked our folks for the recipe for this dish.

This wonderful dish has a story that goes back to the palace cuisine.

According to the story, Abdulaziz, the Ottoman sultan of the period, who visited France, after the visit, Emperor III. He invites Napoleon and his wife to his palace. Napoleon cannot attend the invitation, but his wife Eugenie is coming to Istanbul.

The Empress brings her cook to Istanbul, where she comes to visit. While the French chef prepares the bechamel sauce, he draws the attention of the other chefs cooking in the palace kitchen.

In this way, meeting with roasted eggplant your béchamel sauce The taste is pleasing to the cooks and is served to the Sultan with lamb for dinner.

The name of this dish, which won the favor of the Sultan, is known as "Hünkar Begendi" from now on.

Of course, the recipe has undergone some changes since then. The most important of these is the tomato or tomato paste added to the meat. The other is cheddar cheese, which is added to your liking.

I have definitely used these two in my preparations so far. Because I like tomato paste for meat and cheddar cheese for eggplant.

In addition, this recipe has Chicken meat and zucchini is liked You can also make a version.

Love…

Ingredients for Hünkar Begendi Recipe

For the meat:

• 600 gr cubed beef (you can use lamb if you want)
• 3 tablespoons butter (optional oil)
• 1 medium onion
• 1 tablespoon tomato paste
• 1 water glass of water
• salt

For your likes:

• 6 medium eggplants
• 2 tablespoons of flour
• 2 spoonful butter
• 1 sweet spice salt
• 1,5 water glass milk
• 1 cup of fresh cheddar cheese grated

How to Make Hünkar Begendi Recipe?

1. Put the meat in a medium saucepan with the butter. Fry until it releases water.
2. Add the finely chopped onion to the meat that absorbs the water and fry it until it turns pink.
3. Add 1 tablespoon of tomato paste to the pink onions and fry them until their odor is gone. Add 1 glass of water, mix and cook on medium heat with the lid closed until the meat is tender.
4. Peel and chop the eggplants that you roasted on the stove or on the grill of the oven for the like.
5. Take the butter and flour in a pan and fry it until it smells. Add the milk to the roasted flour little by little and whisk with a whisk. Add the aubergines to the thickened bechamel sauce and continue mixing quickly.
6. Add grated cheddar cheese to the hot mixture you take from the stove, mix until it melts.
7. Add salt to the softened meat and cook it on low heat for 10 minutes with the lid closed and turn off the stove.
8. Take your favorite on a serving plate, put the meat you cooked on it and serve.