FULL RECIPE FOR HNKAR BEGENDI-THE EGGPLANT PUREFor the Eggplant Pure (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 tsp ground black pepper tsp grated nutmegFor the Veal Stew: ( Directions on HNKAR 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 cup olive oil 2 tbsp (25 g) butter 1 1/4 cup water tbsp. salt tsp ground black pepper tsp flaked red pepper 2 cardamom pods Directions PART-2 THE EGGPLANT PURE 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 temperatureThis 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 of lemon juice over the eggplants to prevent browning Then, cover the bowl with a lid and keep refrigerated until preparing the pure 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 tsp of ground black pepper, 1 tsp of salt, and 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 Pure 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 Pure SERVING Serve the Eggplant Pure along with a meat or poultry stew Make sure both the stew and the Pure are at same serving temperature! Serve the Veal Stew hot and fresh!.. Set a stage with the eggplant pure Then, place the veal stew on top of it! Make sure, there is a circle of the Eggplant Pure 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 SULTANs FEAST!! With pleasure!For MORE recipes and detailed directions SUBSCRIBE and FOLLOW the Fairies Cuisine on YouTube, link below: https://www.youtube.com/channel/UCiZuIwEqdDQrXXlFU82WRMw/featured?view_as=subscriber
