Hünkar Beğendi
Tender, melt in the mouth meat, cooked in red sauce, served on top of a cheesy, smoky, eggplant bechamel puree. A dish of exquisite taste and aroma that is definitely worth trying.
Ingredients
For the meat
- 1 kg/35.3oz beef chuck
- 1 big red onion
- 5 large ripe tomatoes
- 2 cloves garlic
- 1 teaspoon sea salt
- 1 stick cinnamon
- 2 bay leaves
- 1 teaspoon black pepper
- 1 tablespoon tomato paste
- 100 g/3.5 oz red wine
- ¼ cup/60 ml olive oil
- 1 teaspoon oregano
- 1 teaspoon paprika powder
For the eggplant puree
- 60 g/2.11 oz butter
- 60 g/2.11 oz all-purpose flour gluten-free
- 60 g/2.11 oz grated kefalotyri
- 4-5 medium eggplants
- 450 g/15.87 oz milk lukewarm
- ¾ teaspoon ground nutmeg
Instructions
- Start with the eggplants. Roast, grill or bake them, while preparing the meat stew, until their flesh is soft.
For the meat
- Dice the meat into pieces ~ 3 cm (1.18 inches) and season it with salt and ground black pepper.
- Place a serving pan over high heat, add the olive oil, and when it's hot, saute the meat in batches until golden brown. Do not overcrowd the pan, or the juices will boil the meat. Remove the meat from the pan.
- Lower the heat slightly and add onion and garlic in the pan and saute until soft.
- Place the meat in the pan again, add the remaining spices and pour the wine. Let the wine reduce in half, then add the tomato paste, finely chopped tomatoes, and a little bit of water to cover the meat.
- Reduce heat to medium/low, place a lid on the pan, and let the stew simmer, until the meat is tender and soft.
For the eggplant puree
- Scoop out the flesh of the eggplants, cut them in small pieces, and place them in a colander to drain.
- Place a saucepan over medium heat, add the butter, and melt it. Add the flour and whisk until it is fully incorporated into the butter.
- Pour the milk gradually, stirring constantly with a metal whisk. When all the milk is used and the sauce starts to thicken, add the eggplants, nutmeg, and cheese. Keep stirring until the cheese is melted.
Serve
- In a large platter, serve the eggplant puree on the base, top it with the meat and sauce, and sprinkle with herbs of choice and extra cheese (optional).
- Enjoy :)
Notes
The most common herb used as garnish in Hunkar is parsley. I use fresh greek basil for its intense aroma.
To make the puree more fragrant bake the eggplants on an open fire. Gas is good but charcoal adds an extra layer of flavor. The eggplants can also be grilled in the oven.
The meat should be at room temperature and needs to be dry. Use paper towels and pat dry the meat.
When sauteing the meat, do it in batches so that it doesn't boil but it creates a caramelized exterior.
Let the wine evaporate at least half before adding the tomatoes and water, so it can add a depth of flavor.
After baking/grilling the eggplants clean the flesh, cut it into pieces and place them in a colander to drain as much liquid as possible. The flesh should be almost dry before we add it to the bechamel sauce.
The meat stew can be prepared ahead of time, usually one day earlier. This enhances the flavors.
Typically, capsicum paste is used in the meat stew. If you cannot find it, use smoked or sweet paprika powder.
The meat can be marinated with the spices and the capsicum paste for 6-12 hours before cooking it.
For a silky smooth sauce, blend the eggplant flesh and strain the seeds out.