Hünkar Beğendi Recipe (English)
Ingredients
For the Meat:
500 g diced lamb or beef
2 tbsp olive oil
1 onion (chopped)
2 cloves garlic (minced)
2 tomatoes (peeled and chopped)
1 tbsp tomato paste
1 cup hot water
Salt, black pepper, thyme
For the Beğendi (Eggplant Purée):
4 roasted eggplants
2 tbsp butter
2 tbsp flour
2 cups warm milk
1 cup grated cheese (preferably Turkish kaşar or mozzarella)
Salt, pepper, grated nutmeg
Instructions
Prepare the Meat:
Heat olive oil in a pot, add meat and sear on high heat.
Add onion and garlic, sauté until soft.
Stir in tomatoes and tomato paste.
Add hot water, seasonings, and cook on low heat until tender.
Prepare the Beğendi:
Peel the roasted eggplants and chop finely.
Melt butter in a pan, add flour, and stir until golden.
Gradually whisk in warm milk until smooth.
Add eggplants, then cheese and seasonings, stirring until creamy.
Serving:
Spread the beğendi on a plate, top with the meat, and serve hot.Hünkar Beğendi Recipe (English)
Ingredients
For the Meat:
500 g diced lamb or beef
2 tbsp olive oil
1 onion (chopped)
2 cloves garlic (minced)
2 tomatoes (peeled and chopped)
1 tbsp tomato paste
1 cup hot water
Salt, black pepper, thyme
For the Beğendi (Eggplant Purée):
4 roasted eggplants
2 tbsp butter
2 tbsp flour
2 cups warm milk
1 cup grated cheese (preferably Turkish kaşar or mozzarella)
Salt, pepper, grated nutmeg
Instructions
Prepare the Meat:
Heat olive oil in a pot, add meat and sear on high heat.
Add onion and garlic, sauté until soft.
Stir in tomatoes and tomato paste.
Add hot water, seasonings, and cook on low heat until tender.
Prepare the Beğendi:
Peel the roasted eggplants and chop finely.
Melt butter in a pan, add flour, and stir until golden.
Gradually whisk in warm milk until smooth.
Add eggplants, then cheese and seasonings, stirring until creamy.
Serving:
Spread the beğendi on a plate, top with the meat, and serve hot.
Dining and Cooking