Hankar Begendi Recipe

Hankar Begendi Recipe
Hankar Begendi Recipe

Servings: 4

Ingredients:

  • 500g/1.1lbs cubed leg of lamb/kuzu kuşbaşı kuzu butu
  • 1 medium onion, finely chopped
  • 2 tbsp butter
  • 1 small green bell pepper, seeded and chopped
  • 2 garlic cloves, crushed
  • 2 tomatoes, skinned and chopped
  • 1 ½ cups hot water ( adjust according to how juicy your tomatoes are)
  • 2 tbsp tomato paste
  • Salt and freshly ground black pepper
  • Chopped parsley for garnish

For the aubergine purée:

  • 1 jar Sera puréed roasted aubergine OR if you want to do it the traditional way, 6 large/1kg/2lbs aubergines
  • Squeeze of lemon juice
  • 4 tbsps butter
  • 3 tbsps plain white flour
  • 1 ½ cups milk
  • ½ cup hard mature cheese, grated (I used eski kaşar)
  • Salt and freshly ground black pepper
  • Grated nutmeg/küçük hindistan cevizi

Procedure:

  1. Sauté the chopped onions gently in the butter until soft. Season the meat with the salt and pepper and add to the onions, stirring occasionally until evenly browned. Add the chopped green pepper and garlic and when these are sizzling add the chopped tomatoes and continue cooking until the juice has evaporated. Add the hot water and the tomato paste, cover and simmer for about 1 hr or until meat is tender. Take care it doesn’t dry out and add a little more water if necessary. Check the seasoning and adjust accordingly.

For the aubergine purée:

  1. Melt the butter on a low heat. Add the flour and beat well to make a roux. Slowly add the milk, whisking thoroughly to get a smooth consistency, and cook for 5 mins. Add the mashed aubergine (for traditional way, click here), a little salt and freshly ground black pepper, and simmer gently for a further 5 mins. Remove from heat, stir in the cheese and a little freshly grated nutmeg and simmer gently for a further 2 mins.
  2. adding the cheese
  3. make sure you get the right consistency
  4. Serve hot, the meat sitting on top of a bed of the aubergine purée, and garnish generously with chopped parsley.Hünkar Beğendi or Sultan’s Delight ready to serve
  5. If you reheat the purée, you may need to add a little more milk to ensure you achieve the correct consistency.
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