Hünkar Beğendi Recipe

Add the flour mixture roasted in butter; Hünkar Beğendi, the most historical and beautiful of the meaty eggplant dishes served with a mixture of cooked lamb meat like Turkish delight, flavored with milk, grated kashar cheese and roasted eggplant, draws attention with its stylish presentation in the Kaserol menu.

You can also prepare other Kaserol recipes for your guests, apart from Hünkar Beğendi, in which we learned the tricks from meat selection to the preparation of the Beğendi, in a shoot we held exclusively for Yemek.com .

How to Make Hünkar Beğendi Recipe?

• Chop the nerve-removed lamb leg meat into cubes. Remove the skins of the shallots and garlic.
• Chop the peeled tomatoes into cubes.
• Cook the washed and dried eggplants and green peppers to serve the meal, turning them upside down in between, on the grill.
• Heat the olive oil in the pot. Fry the shallot, garlic and diced lamb meat over high heat.
• After peeling them, add the tomatoes that you cut into cubes. After cooking for 4-5 minutes, add tomato paste.
• 500 ml. Cook the meat to which you added water over low heat for about 30 minutes, stirring occasionally.
• Add salt and granulated sugar towards the end of the cooking process.
• For his liking; Carefully peel the skins of the eggplants you cooked on the grill. Pass it through the armor in small pieces.
• Melt the butter in a small saucepan. Add the flour and fry in melted butter.
• Add the eggplants that you minced or sieved with a sharp knife and the milk.
• When the mixture starts to boil, add grated cheddar cheese, salt and white pepper.
• Once the cooking process is completed, divide the eggplant into serving plates.
• Cover it with the tomato paste and meat mixture. To serve, cut the small tomato in half and cook it on the grill for a short time. Place on a plate with roasted green peppers.
• Share the warm Hünkar Beğendi you prepared with your loved ones.