HüNKAR BEğENDI, A CLASSIC TURKISH RECIPE
Hünkar Beğendi (The Sultan's Delight) recipe. Hünkar Beğendi or Sultan's Delight, is an old Turkish recipe going back a few hundred years to the Ottoman Empire.
Provided by Azlin Bloor
Categories Main Course or Starter
Time 2h
Number Of Ingredients 22
Steps:
- Place the aubergines over an open flame on a metal trivet and roast for about 15 - 20 minutes, turning from time to time, until the skin looks burnt and the aubergines are soft to the touch. You could also just place a sheet of foil over the gas flame, instead of a trivet. Leave to cool.
- Coat the lamb pieces with the flour, the chilli powder, the salt and a little freshly ground black pepper.
- Heat the olive oil in a heavy bottomed saucepan over high heat, add the lamb and sugar and brown the lamb pieces for 5 minutes, turning the lamb frequently.
- Lower the heat down to medium and tip in the onion slices and fry for 2 minutes, again, stirring frequently.
- Add the garlic and capsicum (green pepper) and cook for a minute, stirring.
- Now add the tomatoes, tomato paste and oregano and stir for 30 seconds to mix everything thoroughly.
- Add the stock and bring to boil.
- Lower the heat right down, cover and leave to simmer for 1 - 1 and a half hours, until the lamb is cooked right through and beautifully tender.
- The aubergines should be fairly cool now, scrape out the soft pulp and place in a chopper. Throw away the skins.
- Chop or blend to a smooth purée and set aside.
- Now, let's make some Bechamel Sauce. Melt the butter in a medium sized saucepan over medium heat.
- Add the flour and whisk with a small whisk or wooden spoon for 2 minutes until the roux has thickened, is bubbling and gives off a lovely cooked aroma.
- Slowly, add the milk, whisking continuously. Be careful, the first drip will splutter.
- Cook the bechamel sauce for 4 - 5 minutes until it thickens to the consistency of custard.
- Take it off the heat and stir in both cheeses until they melt. Shouldn't take more than a minute.
- Now, stir in the aubergine purée, a pinch of salt and some freshly ground black pepper until it's all completely mixed in and you have a beautiful aubergine cheese sauce. Check the salt and add more if necessary.
- Stir in half the chopped parsley.
- You have 2 choices: serve the whole lot in a large platter or divide everything into individual plates. Whatever you go with, pour the smoky aubergine sauce onto a plate and top with the lamb stew.
- Scatter with the other half of the parsley and serve with plenty of bread.
Nutrition Facts : Calories 507 kcal, Carbohydrate 39 g, Protein 32 g, Fat 25 g, SaturatedFat 10 g, Cholesterol 95 mg, Sodium 682 mg, Fiber 12 g, Sugar 21 g, ServingSize 1 serving
CHICKEN PROVENCAL OAMC PALEO PRIMAL FREEZER MEAL
Make and share this Chicken Provencal OAMC Paleo Primal Freezer Meal recipe from Food.com.
Provided by Sass Smith
Categories Healthy
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Salt chicken thighs and set aside. Combine all other ingredients into a uniform mixture and add chicken thighs.
- Divide into five packs and freeze. Thaw before cooking.
- Pressure cooker directions: Bring to pressure and cook 15 minutes. Use natural release.
- Slow cooker directions: Cook four to six hours on low.
Nutrition Facts : Calories 416.9, Fat 9.2, SaturatedFat 2.3, Cholesterol 188.9, Sodium 356.6, Carbohydrate 14.4, Fiber 2.4, Sugar 3.2, Protein 47
BEEF BOURGUIGNON OAMC PALEO PRIMAL FREEZER MEAL
Make and share this Beef Bourguignon OAMC Paleo Primal Freezer Meal recipe from Food.com.
Provided by Sass Smith
Categories Very Low Carbs
Time 2h15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Cut beef into two-inch chunks and salt generously.
- Combine all other ingredients except red wine and stir to combine thoroughly.
- Stir in beef, divide into five packs and freeze. Thaw before cooking.
- Combine contents of one freezer pack with two cups red wine.
- Pressure cooker directions: Bring to pressure, cook 45 minutes, use natural release.
- Slow cooker directions: Cook 8-10 hours on low.
Nutrition Facts : Calories 561.2, Fat 14.1, SaturatedFat 6.3, Cholesterol 149.7, Sodium 861.3, Carbohydrate 16, Fiber 1.8, Sugar 4.8, Protein 50.1
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