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

5 from 7 votes
Prep Time 40 minutes
Cook Time 1 hour 40 minutes
Rest Time 3 hours
Total Time 5 hours 20 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 153 kcal


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


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.


  • 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.


  • 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.


Serving: 100gCalories: 153kcalCarbohydrates: 7.2gProtein: 10.6gFat: 9.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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