Hünkar Begendi with Pilaf, with Icli Köfte and Göggi Usulü Renkli Salata

Hünkar Begendi

1. For the beef ragout, fry the onions until they get a nice color.
2. Then add the garlic.
3. Add the meat, sear until water comes out.
4. Then add tomato paste, paprika pulp and spices and continue frying for three minutes.
5. Finally add tomatoes with butter and let simmer.

Aubergine puree:

1. Pierce the eggplant and put it in the oven at 200 degrees top-bottom heat for one hour.
2. Then take out the aubergines, bag them and let them steep for half an hour.
3. Then split the aubergines, scrape out the inside and chop them up a little with the knife.
4. Now toast butter with flour in the pan, making sure that no lumps are formed. Add the aubergine mixture and fry together.
5. Gradually add milk, season with salt and pepper and stir in the grated cheese.

Pilaf:

1. Fry rice noodles in butter until they turn golden brown.
2. Add the washed rice and fry for about a minute.
3. Add water and salt, simmer for one minute at the highest temperature.
4. Then leave the lid of the pot ajar and let everything simmer on the stove at the lowest setting for 18 minutes.
5. Take the pot off the stove, put some kitchen paper between the pot and the lid and let it stand for ten minutes.

Icli Köfte:

1. First the filling is prepared so that it can cool down. To do this, fry the minced meat until it lets water.
2. Add the finely chopped onions and butter and continue to fry.
3. Add tomato paste and spices and continue frying.
4. Chill the filling for a few hours.
5. Mix the fine bulgur with salt and durum wheat semolina and pour four glasses of boiled water over it, mix briefly and leave to soak for 20 minutes, covered.
6. Add flour, tomato paste, paprika pulp, egg, spices and knead vigorously.
7. To achieve the desired consistency, add water while kneading. Cover the dough with cling film to prevent it from drying out too quickly.
8. Take a walnut-sized piece of dough and make a hole in the center with your fingers.
9. Fill with the filling and close. Moisten your hands from time to time and shape the filled amount into a boat.
10. Then fry in hot oil until they are nice and evenly brown.

Salad:

1. Mix together the yogurt, lemon juice, pumpkin seed oil and salt and set aside.
2. Cut tomatoes, cucumber, figs and dates into small pieces. Grate the carrots.
3. Crumble the cheese and walnuts into small pieces.
4. Now mix everything together, including the lamb’s lettuce, and sprinkle with pomegranate seeds for decoration.