Tuesday, 18 November 2008
"Hunkar Begendi" for David
He said he would take "requests" for our occasional Wednesday night post-yoga din-dins. So here I go!
Hunkar Begendi is a very typical Turkish dish. It takes time to prepare, so when it's cooked it's almost a special occasion. (at least in my family where every women works)
The name means "The sultan loved it", by chicken translation. Indeed the name comes from "Begendi", which is a mixture of béchamel sauce and aubergine purée. (also served as a "Meze" along strong drinks)
SERVES 4 NON-DAMIAN PEOPLE.
- 4 aubergines
- 3 tbsp flour
- 4 tbsp butter (half a tablet, I guess)
- 2 glasses of milk
- 2 tsp salt
- Roast the aubergines in the oven. You can wrap them with foil. Try not to pierce them, since we don't want to lose the juice. Don't cook very much so they are dry or burnt. And don't cook so little so they still have the sponge touch. They should be very soft and juicy. After cooked, peel the black skin off and smash the aubergines to have aubergine purée.
- In a pan, melt the butter and add the flour. Slowly pour the milk, and the salt after that. After the béchamel is ready, stir the purée in.
The meat sauté
- 1 kg of lamb meat
- 4 garlic cloves, smashed
- 1 tbsp flour
- 1 tbsp tomato purée
- 5 tbsp olive oil
- salt and pepper (amount up to you)
- Cook the meat in olive oil, in low heat
- Add the flour and keep stirring
- Add the smashed garlic cloves and tomato purée
- Add salt and pepper
- Keep stirring until garlic and tomato purée are cooked.
How to serve
First, put the aubergine base onto the plate, and add meat sauté in the middle. You can also serve with rice, but it's mostly eaten with normal-bread in Turkey. Ciabatta or 'cross-cut bread' from tesco will do.
"Ayran" will go perfect with it. It's basicly shaked yoghurt, cold water and salt. 1 unit yoghurt to 1 units water. Tesco's light yoghurt has the same sour flavour like the yoghurt in turkey.