Wednesday, March 21, 2012

2nd Class - 2012

Hi Everybody,
I am late, as always , but we did have a lovely lunch right? :) I hope everybody liked the Hunkar Begendi.. Here are the recipes:

Hunkar Begendi (Sultan's Delight) :

5-6 eggplants (if you are using chinese eggplants or italian eggplants add 1-2 more)
3 tbsp butter
2 tbsp flour
1 cup milk
1/2 cup shredded mozzarella
salt, black pepper to taste


First, bring oven to broil and stick a fork in the eggplants so they don't explode in the oven :) Roast the eggplants in a baking pan until the skins blister black, about 1 hour. Once they are cool enough to handle, remove the flesh from the charred skins and transfer to a strainer. Leave to drain for about 30 minutes. (Note: If you want a smokier taste, you can first burn the skins on the stove with high heat, than put them in the oven). You can chop/mesh them after all the juices are drained.

 In a large pot, melt the butter over medium-high heat, then stir in the flour to form a roux and cook 1 to 2 minutes, stirring. lower the heat and whisk in the milk slowly until a thick white sauce without lumps has formed. Stir in the pureed eggplant, and on medium-low heat , let it  simmer for 10 minutes, stirring occasionally. Stir in the cheese and beat well until smooth. Season with salt and pepper and serve.  (note: if it becaomes to thick, you can add milk like we did in the class)

for the lamb stew:
2 pound boneless lamb stew meat, cut into cubes
2-3 tomatoes
1 onion
1 italian pepper
1 red pepper
1 tbsp pepper paste
1 tbsp tomato paste
3 tbsp oil
1 tsp thyme
1 tsp
Cook the lamb cubes until almost tender, add all the other ingredients and cook them.

put the eggplant puree into the plate, serve with lamb stew on top.


Rice Pilaf
1 cup rice
2 cups hot water
2 tbsp butter

Wash the rice several times with warm water and drain. Then cover the rice with hot salted water  and leave for about 15 minutes, then drain. Melt the butter in a cooking pot. Saute the rice with butter for 2-3 minutes while stirring. Pour 2 cups of hot water or chicken stock in it. Add salt. Turn the heat to low and cook until the rice absorbs all the water.

Take the cooking pot away from the heat. Open the lid, place a clean kitchen towel across the top of the pot on the rim and put the lid on it. Let the Pilaf stand for about 5 minutes. We call this brewing time. Then serve.

* Don't stir Pilaf while it's cooking.


Shepherd's salad:
italian pepper
green onions
red onion (finely sliced, mix the sliced onion with some salt, and squeeze to drain all the bitter juice from the onion, then wash it.)
olive oil
pomegranate molasses
fresh lemon juice


there isn't an exact amount of ingredients for this recipe. you can add as many veggies as you'd like. chop them finely,  drizzle olive oil, pomegranate molasses, lemon juice and mix it.



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