Hünkar Begendi Making (with Meat) Recipe

90 minutes

easy

4

Hünkar Begendi is a Turkish dish that even the sultans fondly consumed in Ottoman palaces. The perfect harmony of eggplant and meat appeals to every palate.

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Ingredients

Adjust Servings
3 Tablespoons of Butter
1 Large Onion
Black Pepper Not Exceeding Salt Tea Spoon.
250 Gr. Green Pepper Until.
Make sure that 1 Grain Tomato Is Not Too Big.
Tomato, Pepper Mixed Tomato Paste
Garlic
2 Eggplant. It's Important That Eggplants Are Roasted Eggplant.
Heaping Flour 2 Tablespoons.
3/2 of a Water Glass of Milk.
Lamb or Beef Should be Low-Fat.

Nutritional Information

20g Fat
16mg Cholesterol
442mg Sodium
384.4g Carbohydrate
72.1g Protein

Directions

1.

Preparation

Meat is cut into cubes and well roasted.
Add finely chopped onions and salt into the roasted meats and roast it by turning it a little more.
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2.

Add water

Let's add enough water to the roasted ingredients and leave the meat to cook thoroughly.
Let's start slowly roasting the pepper and garlic somewhere else.
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3.

Add salt, tomato paste and tomato

Add salt, tomato paste and tomato into the roasted peppers and start turning again.
Let's cut our eggplants by separating them from the cubes. Let's turn the butter and flour in a pan thoroughly. Let's drop the eggplants into the flour that starts to turn pink and continue turning over low heat. While pouring the milk into the eggplants, let's be careful to pour it slowly.
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4.

Cooking

Spread the cooked ingredients at the bottom of a serving plate and put our meats on top, and our meal is ready.
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Notes

*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.

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