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Hunkar Begendi (Turkish Eggplant (Aubergine) Cream) Recipe

Hunkar Begendi (Turkish Eggplant (Aubergine)  Cream)
Servings: NA

This literally translates as 'the Sultan's Delight', and it is that! The first time I had it, I fell in love. Mild, rich, buttery - it perfectly complemented the braised beef (in tomato sauce) that it was meant to accompany. This is a very subtle dish. If you want FLAVOUR, look elsewhere. This is flavourful in a more refined way, and also a lesson to our overly-spiced palates.

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Hunkar Begendi (Turkish Eggplant (Aubergine) Cream). It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Hunkar Begendi (Turkish Eggplant (Aubergine) Cream) in your home. Then, follow these steps below to serve Hunkar Begendi (Turkish Eggplant (Aubergine) Cream) for your family or friends.

Ingredients

  • 1 eggplants

  • 6 lemon juice

  • 4 flour

  • 1/2 butter

  • 1/8, NA, NA milk

  • nutmeg

  • parmesan cheese

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Hunkar Begendi (Turkish Eggplant (Aubergine) Cream) in your home by yourself.

Directions: How to Make Hunkar Begendi (Turkish Eggplant (Aubergine) Cream)

  1. Grill eggplants whole without peeling them by holding over a flame and turning slowly, or prick skin in several places and set in hot oven.

  2. When the skin begins to break and the inside pulp feels soft, slip off the skin; discard sacs containing seeds and chop up pulp; put pulp in a saucepan.

  3. Mix lemon juice with pulp and simmer until very soft, stirring often (10-15 minutes.

  4. Meanwhile, melt butter, add flour to it and allow flour to brown.

  5. Beat the butter and flour mixture into the eggplant., Slowly add several tablespoons of hot milk and the nutmeg and continue beating until mixture resembles mashed potatoes.

  6. Lastly add several tablespoons of grated cheese and cook several minutes more.

  7. Serve immediately.

So that brings us to the end of this special Hunkar Begendi (Turkish Eggplant (Aubergine) Cream) recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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