Hunkar Begendi I

Hunkar Begendi I Recipe - Delicious Vegetarian Dish from Saudi Arabia

Region / culture: Saudi Arabia | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Hunkar Begendi, also known as Sultan's Delight, is a traditional Turkish dish that consists of a creamy eggplant puree topped with a rich meat stew. This dish is a favorite in Turkish cuisine and is sure to impress your guests with its unique flavors and textures.

History

Hunkar Begendi has a rich history that dates back to the Ottoman Empire. It is said that the dish was created for Sultan Murad IV, who was so impressed with the creamy eggplant puree that he declared it fit for a Sultan. Since then, Hunkar Begendi has become a popular dish in Turkish households and is often served at special occasions and celebrations.

Ingredients

2 large eggplants
0.5 lemon
1 cup water
0.25 cup butter
1 tbsp flour
1 cup milk
0.25 cup shredded mozzarella cheese
a pinch of nutmeg
salt

How to prepare

Smoke the whole eggplants in a covered barbecue, or bake them at 350°F (177°C) for 20 – 30 minutes until they are tender.
Add half a lemon to water in a shallow dish.
Place the eggplants in the water, turn them to thoroughly coat, and let them stand until they are cool.
Peel the eggplants and remove the seeds.
Cut the flesh into 0.25" cubes.
Melt the butter in a skillet.
Add the flour and cook and stir until it becomes light brown.
Stir in the milk.
Add the cheeses, eggplant, a dash of nutmeg, and season to taste with salt.
Cook over very low heat for 5 minutes.

Variations

For a vegetarian version, you can omit the meat stew and serve the creamy eggplant puree on its own.
You can also add different spices and herbs to the meat stew to customize the flavors to your liking.

Cooking Tips & Tricks

Make sure to thoroughly smoke or bake the eggplants to achieve a smoky flavor in the dish.

- Be patient when making the eggplant puree, as it can take some time to achieve a smooth and creamy texture.

- Season the meat stew generously with spices to enhance the flavors of the dish.

Serving Suggestions

Hunkar Begendi is traditionally served with a side of rice pilaf or crusty bread. It can also be enjoyed on its own as a hearty and filling meal.

Cooking Techniques

Smoking or baking the eggplants adds a unique flavor to the dish.

- Slow cooking the meat stew allows the flavors to develop and meld together.

Ingredient Substitutions

You can use olive oil instead of butter for a healthier option.

- Any type of cheese can be used for the topping, such as mozzarella or feta.

Make Ahead Tips

The eggplant puree can be made ahead of time and stored in the refrigerator for up to 2 days.

- The meat stew can also be made in advance and reheated before serving.

Presentation Ideas

Serve Hunkar Begendi in individual bowls topped with a sprinkle of fresh herbs for a beautiful presentation. - You can also garnish the dish with a drizzle of olive oil or a dollop of yogurt for added flavor.

Pairing Recommendations

Hunkar Begendi pairs well with a crisp salad or pickled vegetables to balance out the richness of the dish.

- A glass of red wine or Turkish tea complements the flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the dish in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

- Approximately 300 calories per serving

Carbohydrates

- Eggplants: 20g of carbohydrates per serving

- Flour: 5g of carbohydrates per serving

- Milk: 12g of carbohydrates per serving

Fats

- Butter: 10g of fat per serving

- Cheese: 8g of fat per serving

Proteins

- Cheese: 6g of protein per serving

Vitamins and minerals

Eggplants are a good source of vitamins A and C, as well as potassium and fiber.

Alergens

Contains dairy (milk, cheese) and gluten (flour)

Summary

Hunkar Begendi is a rich and flavorful dish that is high in carbohydrates and fats, making it a satisfying meal. It also provides a good amount of protein and essential vitamins and minerals.

Summary

Hunkar Begendi is a classic Turkish dish that combines creamy eggplant puree with a rich meat stew for a satisfying and flavorful meal. With a few simple ingredients and some patience, you can recreate this traditional dish at home and impress your family and friends with your culinary skills. Enjoy!

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Hunkar Begendi. It was a dish that I had never heard of before, but the name alone piqued my curiosity. As I read through the ingredients and the instructions, I could almost taste the rich flavors and creamy texture of the dish in my mind.

I learned this recipe many years ago from a dear friend who had spent time in Turkey. She had brought back with her a love for Turkish cuisine and a treasure trove of recipes that she graciously shared with me. Hunkar Begendi, she explained, was a traditional Turkish dish that translated to "Sultan's Delight" in English. It was a dish fit for royalty, made with tender pieces of lamb stewed in a fragrant tomato sauce and served over a bed of creamy, smoky eggplant puree.

I was intrigued by the combination of flavors and textures in this dish, and I couldn't wait to try my hand at making it myself. I gathered the ingredients – lamb, tomatoes, eggplant, butter, flour, milk, and spices – and set to work in the kitchen, following the recipe step by step.

The first step was to prepare the eggplant puree, or begendi as it was called in Turkish. I roasted the eggplants until they were soft and charred, then peeled off the skins and mashed the flesh into a smooth puree. I added butter, flour, and milk to the eggplant, stirring constantly until the mixture thickened into a creamy sauce. The smoky flavor of the roasted eggplant combined with the richness of the butter and milk created a velvety sauce that was unlike anything I had ever tasted before.

Next, I turned my attention to the lamb stew. I browned pieces of lamb in a hot skillet until they were golden and caramelized, then added onions, garlic, and tomatoes to create a savory sauce. I seasoned the stew with a blend of spices – cinnamon, cumin, and paprika – that added warmth and depth to the dish. As the lamb simmered in the fragrant sauce, the flavors melded together to create a dish that was both comforting and exotic.

When the lamb was tender and the sauce thickened, I spooned the begendi onto a platter and arranged the lamb on top. The contrast of the creamy eggplant puree and the rich lamb stew was a feast for the senses, and I couldn't wait to dig in and taste the fruits of my labor.

As I took my first bite of Hunkar Begendi, I was transported to a different time and place. The flavors of the dish were bold and complex, with layers of spice and sweetness that danced on my tongue. The creamy eggplant puree provided a luxurious backdrop for the tender lamb, creating a dish that was both satisfying and indulgent.

I savored each bite of Hunkar Begendi, savoring the memories of my friend who had introduced me to this exquisite dish and the journey of discovery that had led me to this moment. Cooking, for me, has always been a way to connect with others and explore new cultures and flavors. And with each bite of Hunkar Begendi, I felt a sense of gratitude for the rich tapestry of experiences that had brought me to this place.

As I finished the last morsel of Hunkar Begendi, I knew that this recipe would hold a special place in my heart for years to come. It was a dish that reminded me of the power of food to bring people together, to create memories, and to nourish both body and soul. And as I sat back in my chair, sated and content, I felt a sense of joy and fulfillment that only a truly exceptional meal can bring.