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Rumelia Begendisi Recipe

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Rumelia Begendisi Recipe
SERVES HOW MANY
4 servings
PREPARATION TIME
20 minutes
COOKING TIME
1 hour

Hünkar Liked is perhaps one of the most popular meat dishes that we frequently prepare at home. A delicious taste that tells the perfect harmony of eggplant and meat like a story, right? In Rumelia, in addition to the traditional version, there is vinegar and sugar. When you use tomato paste and tomatoes or tomato puree, sugar is added to reduce the acidity, and vinegar is used to make the meat smell when preparing small cattle. This results in a lighter and more delicious taste.

We tried to present you the closest example to the version prepared in Rumelia. We sprinkled a lot of cheddar into whatever he liked, and even grated a little bit of it on top while serving it. Enjoy our recipe for Rumelia appetizer, one of the most delicious main dishes that will suit your guest tables and special occasions!

 
Ingredients for Rumeli Beğendisi Recipe

For the meat:

  • 1 tablespoon butter
  • 2-3 tablespoons of oil (or olive oil)
  • 500-600 grams of cubed lamb meat
  • 2 onions _
  • 2 cloves of garlic
  • 1 tablespoon tomato paste
  • 2-3 tablespoons tomato puree (can be grated or canned)
  • 1 tablespoon vinegar (grape or apple)
  • 1 teaspoon of sugar
  • 1.5 cups hot water
  • 1 teaspoon of salt

For those who like:

  • 4 eggplants _
  • 1 tablespoon butter
  • 2 tablespoons of flour
  • 1.5 cups of milk
  • 60-80 grams of grated cheddar cheese
  • 1.5 teaspoons of salt
  • 1 teaspoon black pepper

How to Make Rumelia Begendisi Recipe?

  • Pierce the eggplants randomly using a knife. Roast it in the oven preheated to 200 degrees for 20-25 minutes or directly over the stove fire until the inside becomes very soft. After roasting, let them rest covered for 10 minutes, then peel them and put them in a bowl. Pour out the water from the eggplant that has accumulated in the bowl, or squeeze the eggplants in your hand to extract the juice.
  • Meanwhile, heat the butter and oil in a wide, thick-bottomed pot. Then, start sealing the cubed lamb meat by placing it in a well-heated pot. Approximately 5-7 minutes will be sufficient.
  • Add the diced onion and garlic to the meat that is lightly browned on both sides and continue sautéing over medium-low heat.
  • Cook on low heat for about 15 minutes, then add tomato paste, tomato puree, vinegar and sugar and mix. Sauté like this for 2-3 minutes.
  • Then add hot water and mix. Close the lid and let it cook on low heat for 30-40 minutes.
  • When the meat is about to be ready, start preparing whatever you like. Heat the butter, add the roasted and finely chopped eggplants to the pan and saute for 2 minutes. Then add the flour and mix.
  • Roast with flour for another 2-3 minutes. Slowly add your room temperature or warmed milk. Meanwhile, continue mixing gently.
  • After all the ingredients are combined and thickened, add salt, black pepper and kashar, mix and remove from the stove and divide among the plates.
  • Meanwhile, the meat should have absorbed the water, but it should neither be too watery nor too dry. Add salt and spices of your choice and mix one last time. Check the softness of the meat. If it suits your taste, remove it from the stove.
  • Serve by placing your meat on top of whatever you like. If you wish, you can grate some cheddar and sprinkle parsley on top. Enjoy your meal!