Hünkar Begendi (Eggplant Mesh & Beef)

 


Hünkar Begendi (Eggplant Mesh & Beef)

Ingredients for the Perfect Hünkar Begendi Recipe

For Meat:

2 tablespoons, of butter

4 tablespoon of olive oil

17.5 oz. lamb arm cubed

2 onions

3 Cloves of garlic

One tablespoon tomato paste

one glass of grated tomatoes

one glass of hot water

2 teaspoons of salt

The Base;

35 oz. eggplants

2,5 glasses of milk

2 tablespoons of butter

2 tablespoons of flour

One tea spoon of salt

½ tea spoon of black pepper

 

How to Make the Perfect Hünkar Begendi Recipe?

Heat a medium-sized, thick-bottomed, deep saucepan over medium heat and add the lamb meats along with the oils and fry. Continue roasting on medium heat until the meat has absorbed all its juices.

Chop the onions into very small cubes and the garlic into thin slices and add them to the meat that continues to be roasted. Continue frying until the onions are completely translucent and there is no water left in the pot.

Add tomato paste and grated tomato paste to the pot and fry them for 2-3 minutes, then add the hot water and mix, then close the lid of the pot and turn the stove to the lowest position. Let it cook until the meat is tender and combined with the sauce.

Roast the eggplants on the stove or bake them in the oven. Before doing that you should stick a knife to the eggplant several times, otherwise the shell may burst . Cover the roasted eggplants and let them rest for 2 minutes, then peel them while they are still hot. Chop the aubergines as much as you can with a large knife on a cutting board, turn them into a puree and drain them with all their juices. Strain the roasted eggplants, so you will have a smooth and silky puree.

In a medium saucepan, fry the butter and flour on medium low heat until the smell of butter and flour is gone, then add the eggplant puree and continue cooking until it is smooth and whole.

Add the milk little by little to the pot and complete the likes without forming lumps. Add salt and pepper and remove from the stove.

Finally, check the meats. When the meat becomes soft and dispersed and integrates with the sauce, add salt and remove from the stove.

While serving, first share the one you like on the plates, then put the meat with sauce on top and serve with a few pieces of parsley leaves if you wish. Enjoy your meal.

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