HÜNKAR BEGENDI (THE SULTAN’S DELICACY) PART-2: THE CREAMY EGGPLANT PURÉE

FULL RECIPE FOR HÜNKAR BEGENDI-THE EGGPLANT PURÉE For the Eggplant Purée (Begendi) 2 (~900 g) large eggplants 4 tbsp (50g) butter 3 tbsp flour 1,5 cup milk 1 dry daphne leaf 1 cup (~100 g) aged kasseri cheese or mozzarella 1 tsp salt ½ tsp ground black pepper ½ tsp grated nutmeg For the Veal Stew: ( Directions on HÜNKAR BEGENDI PART-1) 1 kg boneless veal leg 2 (~250 g) onions 4-5 garlic cloves 2 tbsp pepper paste 2 (~350 g) tomatoes 2 (~400 g) bell peppers ¼ cup olive oil 2 tbsp (25 g) butter 1 1/4 cup water ½ tbsp. salt ½ tsp ground black pepper ½ tsp flaked red pepper 2 cardamom pods Directions PART-2 THE EGGPLANT PURÉE PREPARATION Wash and poke small holes on the eggplants’ skin for ventilation during the baking process Place the eggplants on an oven tray Pre-heat the oven to 400 °F (200 °C) BAKING Bake the eggplants for 1 hour in the oven, until the eggplants become completely soft but not burned! Then, cover the eggplants with an airtight material and let them cool down to room temperature This way, the skin can be removed easily Peal the skins and take out the seeds of the eggplants The seeds cause a bitter taste and dark colour that is undesirable Then, chop the eggplants into small pieces and place in a bowl Pour ½ of lemon juice over the eggplants to prevent browning Then, cover the bowl with a lid and keep refrigerated until preparing the purée COOKING Put a wide and shallow pot on medium-low heat Place 4 tbsp of butter and 3 tbsp of flour into the pot Stir the flour and butter for 2 to 3 minutes Add the eggplants and sear them for 5 to 6 minutes while beating the mixture to achieve a creamy texture After achieving a desire texture, season the mixture with ½ tsp of ground black pepper, 1 tsp of salt, and ½ tsp of grated nutmeg Then, combine the spices thoroughly Meanwhile, warm up 1.5 cups of milk with 1 daphne leaf Pour the milk over the Eggplant Purée Mix the ingredients thoroughly then, cover and rest for 20 minutes while keeping the Puree warm Thinly grate the aged kasseri and keep refrigerated until serving Just before serving, mix the kasseri with the Eggplant Purée SERVING Serve the Eggplant Purée along with a meat or poultry stew Make sure both the stew and the Purée are at same serving temperature! Serve the Veal Stew hot and fresh!.. Set a stage with the eggplant purée Then, place the veal stew on top of it! Make sure, there is a circle of the Eggplant Purée that remains visible on the plate Drizzle the delicious broth of the Veal Stew over the dish Garnish the Hunkar begendi plate with fresh parsley and tomato slices and baked peppers Share this delightful dish with your family and special friends, proudly! Remember, this elegant dish was invented to please the Sultans of the past… So, enjoy experiencing a SULTAN’s FEAST!! …With pleasure! For MORE recipes and detailed directions SUBSCRIBE and FOLLOW the “Fairies’ Cuisine” on YouTube, link below:    / @fairiescuisine