A classic delicacy of the Ottoman palace cuisine: How to make Hünkâr Beğendi?

Hünkâr Beğendi, one of the standout dishes of Turkish and Ottoman palace cuisine, is prepared by transforming roasted eggplant into a silky puree with milk, butter, flour, and cheese, and topping it with tender, tomato-based, spiced meat.

Dating back to the 19th century and the reign of Sultan Abdülaziz in culinary literature, the distinctive aspect of this dish is the combination of roasted eggplant with a flour-and-butter base reminiscent of the béchamel technique. For the right consistency, the eggplant must be well-roasted, and the meat must be cooked patiently over low heat.

INGREDIENTS

• - For the meat: 600 grams of cubed beef or lamb, 1 medium onion, 2 cloves of garlic, 2 tablespoons of butter, 1 tablespoon of tomato paste, 2 tomatoes, 1.5 cups of hot water or broth.
• - Spices: Salt, freshly ground black pepper, and a pinch of thyme if desired.
• - For the beğendi (puree): 4 large long eggplants, 2 tablespoons of butter, 2 tablespoons of flour, 1.5 cups of warm milk, 1 cup of grated kashar cheese.
• - For aroma: Salt and a small amount of grated nutmeg.

STEP-BY-STEP HÜNKÂR BEĞENDI

Melt the butter in a heavy-bottomed pot. Add the cubed meat and sear over high heat until it releases its juices and absorbs them back. Once the meat is browned on the outside, add the chopped onion and garlic; sauté until softened.

Add the tomato paste and stir briefly, then add the peeled and cubed tomatoes, black pepper, thyme, and hot water to the pot. Cover the lid and turn the heat to low. Cook over low heat for about 1 hour until the meat is thoroughly tender. Adding salt near the end of cooking helps the meat stay more tender.

Roast the eggplants over an open flame or on the high grill setting of your oven until the skins are completely charred and the insides are soft. Let the roasted eggplants rest in a covered container for a short time, then peel the skins. Drizzle with a few drops of lemon juice to prevent darkening and chop finely with a knife.

In a separate pot, melt the butter and add the flour. Sauté until the raw smell of the flour is gone. Add the chopped roasted eggplants to the pot and incorporate them with the flour mixture. Gradually add the warm milk while stirring constantly; cook for a few minutes until the mixture reaches a smooth, thick, and silky consistency.

After turning off the heat, add the grated kashar cheese, salt, and grated nutmeg to the puree. Stir until the cheese melts and the puree gains a velvety texture. Spread the hot puree onto a serving plate, place the saucy meat in the center, and serve hot without delay.

News Source: 12punto