Hunkar Begendi Recipe

Recipe Jun 12, 2021 0 499 Add to Reading List

Originating from the lanes of Turkey, Hunkar Begendi is one such special main dish recipe that can win thousands of hearts owing to the heavenly succulent flavour of eggplant and lamb meat. Hunkar Begendi (Turkish for Sultan’s delight or Sultan liked it) is one of those few royal traditional dishes which dates back to 400 years. This elite indulgence is worth a shot when you want to add some authentic Turkish cuisine to come your way. Cooking Hunkar Begendi at home doesn't require much of the efforts.

Hunkar Begendi Recipe

Ingredients:

600 gm leg of lamb
4 cloves garlic
3 medium tomato
2 cup water
4 medium eggplant/ brinjal
1 1/2 tablespoon all purpose flour
1/2 cup emmental cheese
1 teaspoon black pepper
2 medium onion
3 tablespoon virgin olive oil
1 tablespoon tomato puree
1 teaspoon salt
1 1/2 cup milk
1 tablespoon butter
1 teaspoon salt

Recipe :

Step 1 Bake the eggplants for 20 minutes at 200 degree C

To prepare this palatable main dish recipe, preheat the oven to 200 degrees Celsius. In the meanwhile, slit all four eggplants and keep them on a baking sheet. Now, transfer this baking sheet to the preheated oven and bake the eggplants for 20 minutes. After baking, place the eggplants in a bowl and stretch them a bit to make peeling easy. Let the eggplants rest for 15 minutes and then peel off the skin. Keep them aside for a while.
Step 2 Cook the lamb meat until tender

Now, take a wok and heat 3 tablespoons of olive oil into it over a medium flame. After the oil heats up, put chopped onions into the oil and saute until they turn pink. Now, add chopped garlic followed by lamb meat. Let the meat cook for a while until it starts to roll and then add tomato paste, salt, pepper and chopped tomatoes. On top of it, add warm water in the mixture and let the meat cook until it gets tender.
Step 3 Prepare the begendi by mixing flour, milk and eggplants

To prepare the pleasure, add butter and flour in a pan, and fry the flour until you observe a rich aroma. Add the baked and peeled eggplants followed by milk and stir well. Season with a teaspoon of salt and pepper to this mixture. Next, add grated emmental cheese and again mix thoroughly. Turn off the gas flame.
Step 4 Garnish the begendi with tender lamb meat and enjoy

Transfer this flour and milk mixture to a bowl and garnish with the tender and softly cooked lamb meat. Serve hot and fresh.