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Return to: Turkish Cuisine
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#Post#: 75163--------------------------------------------------
H�nkar Be?endi (Sultan\'s delight)
By: Liz-CurlyAngel Date: March 21, 2012, 3:22 am
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<strong>
Be?endi</strong></em><strong><strong>(</strong></strong>Eggplant
Puree with Cheese) <strong>which literally translates into the
sultan liked it, is one of the most popular dishes of Turkish
cuisine. </strong>
his eggplant stew is a kind of \"creamed\"
dish so heavenly tasting that the Turkish name means sultan\'s
delight. Traditionally, h�nkar begendi (pronounced \"HOONkar
BAYendi\") is traditionally an accompaniment to the spicy lamb
stew called tas kebabi. There are two stories told about how
this dish came about. The kitchens of the Ottoman sultans were
famed for their culinary creations to please the ruler and this
dish was said to have been created for Sultan Murad IV
(1612?-1640). Another story attributes the naming of the dish
after it had been requested by Empress Eug�nie, the wife of
Napoleon III, when she visited the Topkapi palace in the mid-
nineteenth century. The kashkaval or kasseri cheese can be found
in Middle Eastern, Greek, or Armenian markets.
img
src=\"
http://www.portakalagaci.com/oburcuk/images/hunkar_begendi.jpg\"<br
/>alt=\"hunkar_begendi.jpg\">
have heard two different stories
surrounding the name of this dish, <em>H�nkar Be?endi</em>,
which literately translates as \"the Sultan liked it.\" The
first one is that the dish was created for Sultan Murad IV
(1612-1640) and obviously he liked it. Where the dish was
created--in the palace kitchens or in the kitchen of a moderate
house that Murad IV spent a night on his way back from a hunting
trip--is not clear. The second rumor is that the same dish was
served for Empress Eugenie, the wife of Napoleon III, in Sultan
Abd�laziz\'s Beylerbeyi Palace in 1869, and she liked it so much
that Abd�laziz promised her to ask his chef to give Eugenie\'s
cook the recipe. And the rumor goes that Abd�laziz\'s chef was
reluctant to share his recipe. I salute whoever shared the
recipe later on.
em>H�nkar Be?endi</em> is lamb stew served on
a bed of creamy roasted eggplant puree. However, \"begendi,\" in
time, started to be used for eggplant puree. Now you can also
find \'chicken be?endi\' or \'meatball be?endi.\'
img
src=\"
http://www.yemektarifleri.inf
o/wp-content/uploads/2009/03/hunkar-begendi.jpg\"
alt=\"hunkar-begendi.jpg\">
em>for the stew</em>
lb stew lamb
(preferably from leg)
onion, finely chopped
green chilies or
bell pepper, finely chopped
tomatoes, petite diced
tbsp
tomato paste
-3 tbsp butter
alt and pepper
/2 cup parsley,
finely chopped
-1 1/2 cup hot water
em>for the eggplant
puree</em>
lb eggplant
/4 cup white flour
/4 cup butter
/2
cup grated Turkish hard mature cheese OR kashkaval cheese OR
parmesan
-1 1/2 milk
uice of 1 lemon
alt and pepper
Heat
butter in a pot and sautee the onions for a coupe of minutes.
Then add the meat. When browned on all sides, add green pepper.
Stir for a couple of minutes.
Add tomato paste and stir for
another couple of minutes.
Add tomaoes and cook for 5
minutes.
At this point add the hot water and let simmer until
meat is tender, approximately an hour. Add more water if need
be.
Meanwhile, wash and prick the eggplants with a fork on at
least two sides.
Place eggplants oon gas burner or under
broiler turning them frequently until eggplant is collapsed and
skin is charred. You can also bake them until flesh is soft, but
charred tastes better.
Let cool and then peel eggplants and
discard stems.
Mash eggplant with the back of a fork in a bowl
and mix with lemon juice.
Heat butther in a pot. Add flour and
stir constantly to make a roux on low heat.
Warm the milk and
add slowly. Whisk to make the mixture smooth. simmer for 4-5
minutes.
Add eggplant puree and mix well.
Add salt and black
pepper, and cheese. Mix well. Simmer for another 2-3
minutes.
Make a bed on a plate with eggplant puree and place
meat on top of eggplant puree. Sprinkle with chopped parsley.
<strong>Afiyet olsun! </strong><strong> </strong>
#Post#: 75164--------------------------------------------------
H�nkar Be?endi (Sultan\'s delight)
By: Liz-CurlyAngel Date: March 21, 2012, 3:24 am
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a different recipe.
strong>Yield:</strong> Makes 4 to 6
servings
reparation Time: 1:45
hours
eggplant
2
lemon juice
1/2
(one stick)
1/2
flour
1 1/2
milk
1
or kasseri cheese
Salt and freshly
ground black pepper to taste
. Preheat the
oven to 425 degrees F. Roast the eggplant in a baking pan until
the skins blister black, about 40 minutes. Once they are cool
enough to handle, remove the flesh from the charred skins and
transfer to a strainer. Leave to drain for 30 minutes to leach
them of their bitter juices. Transfer to a food processor with
the lemon juice and process until smooth.
. In a large, heavy
casserole, melt the butter over medium-high heat, then stir in
the flour to form a roux and cook 2 to 3 minutes, stirring.
Remove the casserole from the heat and whisk in the milk slowly
until a thick white sauce without lumps has formed. Return the
casserole to the burner.
. Stir in the pureed eggplant, reduce
the heat to low, and simmer for 20 minutes, stirring
occasionally. Stir in the cheese and beat well until smooth.
Season with salt and pepper and serve.
#Post#: 75412--------------------------------------------------
H�nkar Be?endi (Sultan\'s delight)
By: mavikedi Date: March 21, 2012, 3:10 pm
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�ok g�zel tarif bu! A?z?m? suland?rd? . :mf_dribble: Benim i�in
yeni tariftir. Ben patl?can yeme?ini �ok be?eniyorum.
�zellikle ya?l? patl?can puresi ile do?ranm?? so?an. Bir zaman
i�inde bu re�eteyi denemem laz?m. Pi?irmekten ho?lan?yor musun
? yoksa sadece a?z?n?n tad?n? bilensin ? Ama ?sko�ya\'da �ok
g�zel yemek yok bence. Umar?m yanl???m.
#Post#: 75494--------------------------------------------------
H�nkar Be?endi (Sultan\'s delight)
By: Meltem Date: March 21, 2012, 11:53 pm
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<sub>This dish looks delicious!!! Thank you
</sub><sub></sub>
sub>Another recipe to try </sub><sub> Hope
you post more!</sub>
#Post#: 76082--------------------------------------------------
H�nkar Be?endi (Sultan\'s delight)
By: vasilia Date: March 23, 2012, 10:40 am
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Lizda, you opened my apettite
ince i have no idea how to cook,
i am gonna make a tost to eat :sad-059:
#Post#: 85652--------------------------------------------------
H�nkar Be?endi (Sultan\'s delight)
By: Liscette Date: April 8, 2012, 1:11 pm
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Liz, I made the eggplant puree for dinner the other night and it
was amazing. Thank you so much for sharing it. This was the
first time I roasted the eggplant in the broiler it was so fast
and easy - this is now my favorite way to cook eggplant. I
already had chunky vegetables(onion, garlic, eggplant, tomato,
mushrooms and bell pepper) in a tomato sauce but didn\'t know
how I was going to use it then I remembered your post and made
the eggplant puree and used it as the bed for the vegetables. It
was so good. So I guess I made \"vegetable be?endi\" awesome!
#Post#: 85662--------------------------------------------------
H�nkar Be?endi (Sultan\'s delight)
By: kelebek Date: April 8, 2012, 1:25 pm
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Looks wonderful, liz !! I\'ll try making it but i wonder if it
can be anything like the real thing made in Turkiye. I once
tried making corba here in canada but the vegs here have zero
flavor so it tasted like water basically.
can\'t take it
anymore - first looking at Mado pastalar for kerim\'s birthday
pic then seeing these recipes I need to go back there for a
visit and soon !!!!!!!!!
#Post#: 1099196-------------------------------------------------
-
H�nkar Be?endi (Sultan\'s delight)
By: Jacquere Date: August 30, 2018, 12:12 pm
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Thank you for sharing the recipe :)
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