John Myers
Contents
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Ingredients
For the Hünkar Beğendi:
- 4 Pc. Eggplant fresh
- 250 ml Milk
- 150 g Grated Gouda
- 2 tbsp Flour
- 100 g Butter
- 1 Pc. Onion
- 6 Pc. Clove of garlic
- 1 Pc. Beefsteak tomato fresh
- 1 Can Canned tomatoes
- 1 tbsp Tomato paste
- 1 tbsp Paprika pulp
- 1,5 kg Beef fillet
- 2 tsp Salt
- 0,5 tsp Pepper
- 1 Msp Cumin
- 1 tsp Paprika powder
For the Icli Köfte filling:
- 900 g Ground beef
- 1 Pc. Onion
- 2 tbsp Butter
- 2 tsp Salt
- 2 tbsp Tomato paste
- 0,5 tsp Pepper
- 1 tsp Paprika powder
- 1 tsp Cumin
For the dough of the Icli Köfte:
- 220 ml Water
- 5 Can Bulgur
- 1 Can Durum wheat semolina
- 1 Pc. Egg
- 160 g Flour
- 1 l Boiling water
- 1 tbsp Tomato paste
- 1 tbsp Paprika pulp
- 2 tsp Salt
- 0,5 tsp Cumin
- 350 ml Water
For the pilaf:
- 250 g Rice
- 50 g Rice noodles
- 375 ml Water
- 50 g Butter
- 2 tsp Salt
For the salad:
- 1 packet Lamb's lettuce
- 150 g Sheep milk cheese
- 250 g Natural yoghurt
- 2 tbsp Pumpkin seed oil
- 1 Pc. Lemon
- 0,5 tsp Salt
- 1 Pc. Tomato
- 0,5 Pc. Cucumber
- 1 Pc. Carrot
- 5 Pc. Date fresh
- 5 Pc. Figs
- 80 g Pomegranate seeds
- 2 tbsp Pumpkin seeds
- 2 tbsp Walnut fresh
Instructions
Hünkar Begendi
- For the beef ragout, fry the onions until they get a nice color.
- Then add the garlic.
- Add the meat, sear until water comes out.
- Then add tomato paste, paprika pulp and spices and continue frying for three minutes.
- Finally add tomatoes with butter and let simmer.
Aubergine puree:
- Pierce the eggplant and put it in the oven at 200 degrees top-bottom heat for one hour.
- Then take out the aubergines, bag them and let them steep for half an hour.
- Then split the aubergines, scrape out the inside and chop them up a little with the knife.
- Now toast butter with flour in the pan, making sure that no lumps are formed. Add the aubergine mixture and fry together.
- Gradually add milk, season with salt and pepper and stir in the grated cheese.
Pilaf:
- Fry rice noodles in butter until they turn golden brown.
- Add the washed rice and fry for about a minute.
- Add water and salt, simmer for one minute at the highest temperature.
- Then leave the lid of the pot ajar and let everything simmer on the stove at the lowest setting for 18 minutes.
- 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:
- First the filling is prepared so that it can cool down. To do this, fry the minced meat until it lets water.
- Add the finely chopped onions and butter and continue to fry.
- Add tomato paste and spices and continue frying.
- Chill the filling for a few hours.
- 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.
- Add flour, tomato paste, paprika pulp, egg, spices and knead vigorously.
- To achieve the desired consistency, add water while kneading. Cover the dough with cling film to prevent it from drying out too quickly.
- Take a walnut-sized piece of dough and make a hole in the center with your fingers.
- Fill with the filling and close. Moisten your hands from time to time and shape the filled amount into a boat.
- Then fry in hot oil until they are nice and evenly brown.
Salad:
- Mix together the yogurt, lemon juice, pumpkin seed oil and salt and set aside.
- Cut tomatoes, cucumber, figs and dates into small pieces. Grate the carrots.
- Crumble the cheese and walnuts into small pieces.
- Now mix everything together, including the lamb's lettuce, and sprinkle with pomegranate seeds for decoration.
Nutrition
Serving: 100gCalories: 153kcalCarbohydrates: 7.2gProtein: 10.6gFat: 9.1g
