One of the most popular delicacies from the palace kitchen, hunkar begendi, won the sultan’s heart and stomach. Despite having a few stages, it is one of the great main dishes that is regarded as a practical recipe! Not to mention, what sets it apart from others is the combination of beef with onions and a lot of onions cooked on low heat, created with the addition of flour toasted in butter and cold milk. Hunkar begendi, one of the most wonderful beef recipes, will receive nothing but acclaim. We already refer to your hands as being healthy, and we extend an invitation to try our dish. Hunkar begendi appreciated it, and you can’t get sufficient of its flavor. Mama Fatma will offer you the most delicious hunkar begendi recipe. Book your place as an a la carte reservation and have the opportunity to experience unique menus.
What Is Hunkar Begendi?
Sultan’s Delight, also known as hunkar begendi, is a centuries-old Turkish recipe. This delicious dish has a savory lamb stew served over a creamy, smoky aubergine purée. Hunkar begendi, which translates to “Sultan liked it,” accurately describes what happened when Sultan Murad IV was fed this amazing delicacy by the court kitchen. Although hunkar begendi recipe is a relatively simple dish to prepare, it tastes opulent when you take your first bite. It’s a fantastic meal to serve at dinner gatherings to wow your guests.
- 1 kg of diced, boneless lamb leg meat, each measuring 3 centimetres
- tomato paste
- 2 tablespoons of capsicum paste
- 3 crushed garlic cloves, 2 coarsely chopped onions
- 2 bay leaves
- 2 tablespoons of oil
- 2 finely sliced green peppers
- 2 tablespoons of butter, 4 diced ripe tomatoes
- 1 hot cup of water
- 12 cups of finely chopped parsley
- 4 to 5 big eggplants
- 14 cups (35 g) of butter, 50 g simple flour
- (1 1/4 cups; 310 ml) milk
- 1-2 cups grated kashkaval or kasar, a hard mature cheese from Turkey
How To Make Hunkar Begendi?
The lamb should be put in a big basin. Combine the tomato and chilli pastes with the bay leaves, garlic, and half the onion. Use salt and pepper to taste to season. Put the covered container in the refrigerator for 6 to 12 hours to marinate.
On medium heat, add olive oil to a skillet and cook the remaining ingredients until brown and soft. Add the lamb, tomato, green pepper, butter, and hot water. Turn the heat up to high, bring to a boil, then turn it down to medium and simmer the lamb for 45 minutes, or until it is cooked, adding salt and pepper as desired.
Put the eggplant on an open flame, such as a gas burner or a charcoal grill, to make the puree. When using a gas stove, cover it with foil to prevent juice from spilling on it. After placing it on a sturdy metal rack, roast the eggplant over high heat for about 30 minutes, turning it occasionally, until the skin is browned and the flesh is extremely soft. After allowing the eggplant to cool, cut it in half lengthwise, remove all of the flesh, and mash.
Melt 50 g of butter in a different pan over medium heat. Stir in the flour for 2 minutes. Add the mashed eggplant after smoothing out the liquid with a whisk. Cook for 6-7 minutes, or until thickened, stirring often. Kasar cheese should be added in the last two minutes of cooking. Divide the lamb among the plates, top with the eggplant puree, and garnish with parsley to serve.
How To Serve Hunkar Begendi?
While making the sauce, slowly pour in the milk and stir continuously. Sprinkle some finely chopped parsley over the top to serve. To make a genuine and authentic sultan’s recipe, first stab holes in the eggplants and bake them. Onions should be sautéed in olive oil until pink, on the other hand. Then continue frying while adding garlic and meat or lamb cubes. Add the tomato paste, chopped tomatoes, boiling water, and spices after the meat has been roasted until it releases its juices, and continue cooking until the meat is soft. While waiting, melt the butter in a skillet, add the flour, and cook it until the flour aroma is released. The roasted and peeled eggplants should be added. Add the shredded cheddar cheese, the spices, and the milk slowly to complete the dish. Place the preferred on a serving platter and top with the meat.
The meat-heavy dish Hünkar begendi would be fantastic with a light rice preparation that wouldn’t make your tummy feel heavy. By adding garnishes to the popular rice pilaf, you may achieve the harmony of veggies and meat in a risk-free meal. By adding garnishes to the popular rice pilaf, you may achieve the harmony of veggies and meat in a risk-free meal. We promise that the taste of the blended bulgur with grated onion, tomato, pepper, and spices will not satisfy you. When we came across you when considering what kind of rice to provide with the Sultan’s favorite, we added a delectable response: barley noodle pilaf. The Sultan’s Favorite Ottoman Sherbet, a recipe for the royal cuisine deserving of sultans with its name and theme, will cool you off and be a hit with you.
How To Store The Leftovers?
Place the preferred on a serving platter and top with the meat. Serving the meat hot is advised by Hunkar Begendi. The eggplants will taste much more wonderful if they are roasted in a cosmatic oven or straight on the stove. How heated is Hünkar begendi? Salt and pepper should also be added. After mixing, remove the pan from the heat.
Place the meat and milk you have kept for a day in the oven. Cook on low heat while adding water. Peel and chop the skins into small pieces after cooking. You don’t need to wait because you will subsequently put it through the blender.