In Turkish cuisine, rice has a very important place. From Central
Asia to Anatolia and to the our kitchen hes passed more then 70-80
rice varieties. At our wedding, it is a tradition to cook meat with rice
and it continues in many regions today. The most popular type of meat
with rice is İç Pilav. t is usually prepared with the liver. It is enriched
with many spices according to the region.
• 2 cups of rice
• 2 tablespoons butter
• ½ cup of oil
• 1 cup of peanuts
• 1 cup of pickled grape
• 2 onions
• 150 g lambs
• 4 cups of broth
• Salt, black pepper, allspice
• 1 bunch of parsley
• 1 bunch of dill
Peel off the lamb's skin and cut
into small pieces. Peel and chop
the onion. Add the lamb to the
pan with fried oil, sauté it with a
little stirring until it is slightly pink,
and take it from the fire and leave
it on the side to use the pilaf.
Then put in a pot, butter, pine
nuts, and small chopped onions,
and roast them until brown.
Then add the washed rice and boil
them for 10 minutes with stirring
without stopping on the fire. Then
add the black pepper, 4 cups of
broth, salt, pickled grape, allspice
and then cover on the rice. Cook
the rice first on strong fire and
then medium-strength fire until
the rice juice is caught. After rice
juice is caught, add lamp, sautéed
with minced bunch dill and let it
rest for half an hour and serve
Hünkar Beğendi is basically a lamb stew served on a bed of
aubergine (eggplant) purée – and the lamb and the aubergine are a
perfect match for each other. The rich flavours are testament to the
fact that this is a dish from the Ottoman kitchen. Ottoman cooks were
very competitive with each other, eager to come up with the best
creations – and whoever created the Hünkar Beğendi recipe must have
been mightily pleased with themselves!
The first stage is to make a tomato based lamb stew and you can
do this either the day before you want to make Hünkar Beğendi or on
the actual day. Making your stew first just means you can concentrate
on your aubergine puree before you serve up your masterpiece to your
friends and family.
• 500 g flaked chopped meat
• 1 medium onion
• 1 tablespoon tomato paste
• 2 cloves garlic
• Salt, black pepper
For Eggplant With Bechamel Sauce:
• 1.5 cups milk
• 1.5 tablespoons of flour
• 1 tablespoon butter
• 7 tablespoons canned eggplant
• A small bowl of grated kashar cheese
• Salt, black pepper
Put a large pan on the stove and
heat. Add meats onto. Cook the
meats until the water disappears.
Then, chopped onion and garlic.
Cook until 7-8 minutes. Finally, put
tomato paste and 1/3 cup water
onto the meats. Cook until 2
minutes and remove from heat.
• For eggplant with bechamel sauce :
• Put butter into a small
saucepan. Melt the butter gently.
Add flour in the saucepan. Cook
with stirring a wooden spoon or
mini wishk a minnute. Then pour
milk little by little onto. Whisk mil
into the flour until it is completely
smooth. Bring to a boil. Cook 2 -3
minnutes stirring constantly. Then
add roasted eggplant into the
bechamel sauce. Sprinkle with salt
and black pepper. Finally, put
grated kashar cheese. Stir 1-2
times. Then remove from heat.
Put eggplant with bechamel sauce
into a serving plate. Put meats
mixture onto the eggplant with
bechamel sauce. Serve hot …..
A meal that has entered the Turkish cuisine after 18th century. But the
popularity of this food, which has been rising rapidly, has taken an
important place in Turkish cuisine. Almost every region has its own
method of cooking and using different materials; beans may be plain,
sausage, meat, sometimes as hot peppers and vegetables such as
tomatoes, onions, peppers or albanian peppers.
2 cups white/butter beans
½ lb beef/lamb meat, chopped
2 onions, chopped
2 tbsp oil
1 tbsp tomato paste
1 dried red pepper/green pepper, chopped
½ tsp baking soda (optional)
¼ tsp chili red pepper flakes (optional)
1 tbsp salt to taste
1 cup hot water
Wash white beans, place them in
a pot and cover with water
(approximately 1 inch above the
beans). Leave them in water
overnight or for at least 12 hours.
The next day, cook them with the
same water till beans get soft over
low heat. You could add baking
soda to have softer beans quicker.
When they are soft, add ½ tbsp of
In another pot, sauté chopped
meat with oil till they are brown.
Then add onions and sauté for 2-3
minutes over medium heat. Stir in
peppers and tomato paste. Add
one cup of hot water and the
remaining salt, and then simmer
till the meat is soft.
Transfer the cooked
white beans into the
pot. Simmer for 10
minutes over low heat.
Serve White Beans
with Meat, with pilaf or
over pilaf. Also cacik and
pickled vegetables are
good to go with this