HÜNKAR BEGENDI (THE SULTAN’S DELICACY) PART-2: THE CREAMY EGGPLANT PURÉE

FULL RECIPE FOR HÜNKAR BEGENDI-THE EGGPLANT PURÉE
For the Eggplant Purée (Begendi)

2 (~900 g) large eggplants

4 tbsp (50g) butter

3 tbsp flour
1,5 cup milk
1 dry daphne leaf
1 cup (~100 g) aged kasseri cheese or mozzarella
1 tsp salt
½ tsp ground black pepper
½ tsp grated nutmeg

For the Veal Stew: ( Directions on HÜNKAR BEGENDI PART-1)
1 kg boneless veal leg

2 (~250 g) onions

4-5 garlic cloves
2 tbsp pepper paste

2 (~350 g) tomatoes
2 (~400 g) bell peppers
¼ cup olive oil
2 tbsp (25 g) butter

1 1/4 cup water
½ tbsp. salt

½ tsp ground black pepper

½ tsp flaked red pepper
2 cardamom pods

Directions

PART-2 THE EGGPLANT PURÉE

PREPARATION

Wash and poke small holes on the eggplants’ skin for ventilation during the baking process
Place the eggplants on an oven tray

Pre-heat the oven to 400 °F (200 °C)

BAKING

Bake the eggplants for 1 hour in the oven, until the eggplants become completely soft but not burned!
Then, cover the eggplants with an airtight material and let them cool down to room temperature
This way, the skin can be removed easily
Peal the skins and take out the seeds of the eggplants
The seeds cause a bitter taste and dark colour that is undesirable

Then, chop the eggplants into small pieces and place in a bowl
Pour ½ of lemon juice over the eggplants to prevent browning
Then, cover the bowl with a lid and keep refrigerated until preparing the purée

COOKING

Put a wide and shallow pot on medium-low heat

Place 4 tbsp of butter and 3 tbsp of flour into the pot
Stir the flour and butter for 2 to 3 minutes

Add the eggplants and sear them for 5 to 6 minutes while beating the mixture to achieve a creamy texture

After achieving a desire texture, season the mixture with ½ tsp of ground black pepper, 1 tsp of salt, and ½ tsp of grated nutmeg
Then, combine the spices thoroughly

Meanwhile, warm up 1.5 cups of milk with 1 daphne leaf
Pour the milk over the Eggplant Purée

Mix the ingredients thoroughly then, cover and rest for 20 minutes while keeping the Puree warm
Thinly grate the aged kasseri and keep refrigerated until serving

Just before serving, mix the kasseri with the Eggplant Purée

SERVING
Serve the Eggplant Purée along with a meat or poultry stew
Make sure both the stew and the Purée are at same serving temperature!

Serve the Veal Stew hot and fresh!..

Set a stage with the eggplant purée
Then, place the veal stew on top of it!

Make sure, there is a circle of the Eggplant Purée that remains visible on the plate

Drizzle the delicious broth of the Veal Stew over the dish
Garnish the Hunkar begendi plate with fresh parsley and tomato slices and baked peppers

Share this delightful dish with your family and special friends, proudly!

Remember, this elegant dish was invented to please the Sultans of the past…

So, enjoy experiencing a SULTAN’s FEAST!!

…With pleasure!

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