Turkish Food recipe: Ember Roasted Eggplant in white sauce / Patlıcan Beğendi

Merhaba From Türkiye 👋

First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on anything beyond Indonesian or Turkish food or something sweets you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 

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If you visit Turkiye and eat in restaurants, you may find this side dish. It's called "Beğendi" (read; bé-é-ndi), made of ember roasted aubergine and cook in cheesy white sauce.

This yummy creamy dish is usually served with any kind of protein such as Roasted Chicken, steak, roasted beef tongue, or kebab until kofta (köfte).

If never eat this, you should try it soon. Leave me a comment below if you love it or hate it 😊

Check also this yummy post, Ev Yapımı Mantı / homemade Turkish dumpling (Mantı)

Making this dish is very easy, and ember roasted (direct heat grill) gives such a special and deliciously smoky flavor.

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Fırında Beğendili Köfte / Turkish Meatball Kofta with Cheesy Ember-Roasted Aubergine

Resep dalam Bhs Indonesia ada dibagian bawah

Merhaba From Türkiye 👋

First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 

And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes.

Selam everybody...... Merhaba from Türkiye 👋

Thank you for visiting my blog. I hope you can come back, again and again, to check up any Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛

And I hope my post meets you in good, happy, and healthy condition. Please keep yourself and your families safe in this pandemic situation around the globe. Be patient and be safe 💟

First, Ramadhan Kareem to all my Muslim friends around the world. May the spirit of Ramadhan stay in our hearts and illuminate our souls from within.

We are happy can meet Ramadan again this year, but a little sad since this Ramadan we are in an unfortunate situation that makes us stay at home to isolate ourselves from the COVID-19 pandemic. 

Generally, we would have wonderful iftar together with families and friends. We invite each other to have an iftar dinner where beautiful and happy moments are shared.

Iftar, also known as fatoor, is the evening meal with which Muslims end their daily Ramadan fast at sunset. They break their fast at the time of the call to prayer for the evening prayer.

I hope this condition will end up soon and we can have a peaceful life back.

Today I will share our favorite, it calls Beğendili Köfte. Köfte is a traditional Turkish meatball (kofta) made from mincemeat mix with "baharat" or spices. The meat is used commonly beef or lamb or mixes both of them. Köfte is very popular here and everybody's favorite.

Beğendili from the word beğendil, it's an ember-roasted aubergine, finely minced then mixed in a creamy cheesy sauce similar to the bechamel sauce. This dish it's not only widely popular as a restaurant meal but also homemade versions are rich and served at home. 

Click here on how to make this ember-roasted eggplant side dish.

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Kari (kare) Udang terong / Shrimp and eggplant curry- my mom's style

Selam everybody.... Merhaba from Turkey.

I crave for curry for this couple weeks. I made chicken or fish curry mostly. Actually I miss my mom's crab curry with eggplant and long beans in it.
But what to do... sadly I couldn't find any big crab here in town I'm living. The last time I ate crab was 3 years ago when I was in my homeland.

After I checked up my freezer, I found a kilo of shrimps-I almost forgot I have a shrimp from last 2 months ago.
So I should cook them soon. And since I miss to eat my mom's crab curry, so I wanna try to substitute crab with shrimps for my mom's curry.

Immediately I whatsapp my sister asking mom's crab curry recipe--glad living in fast technology era--I got answer instantly for the recipe...But as usual (or like mostly 'homy chef'), mom's answer only the ingredients...not specify how much for each ingredients.
She said: "dikira-kira saja" means approximately/ as your prefer taste.

Well.... if you are asking any moms out there about their recipe they cook almost everyday for the family... probably you'll get same asnwer as mine (^,^)

All you should do is just remembering actual taste of the meal your mom cooked for you.

Yep..so here I am making my mom's version of crab curry using shrimps with ingredients "clue" from my mom with flavor/ taste I should adjust to make it same as my mom's.

And the result..... taaddaaa.... yes! I can feel like home when I eat it. So I can say It's my mom's curry indeed...

I wish my mom could taste it s well....... ☺

If you want veggie version of this curry, you can! Sometimes I made just with long bean or green bean and eggplant only. Add some fried tofu puff before serving and you'll get best veggie curry ever. But please don't skip the eggplant. 
Do you know that eggplant has ssooo many benefit and full of nutrient? Yep.. most of us should knew that all vegetables have many benefit and nutrition. 

But eggplant is so special. I found a really good article about this eggplant from Well-being secret mention that this Eggplant is mainly know for its high antioxidant which provide wide variety of health benefits. Read more about this wonderful eggplant from Well-being secret here.

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Ember-Roasted #eggplants puree with meat sauce -- #Hünkar Beğendi (Sultan's Delight)

Selam Everybody..Merhaba...

Actually is very fresh yet cold today due to snowing today, so I decided to walk out of house a little with my kid..then suddenly end up to butcher because I remembered I didn't have meat stock and I want to make something that my husband likes it's, Hünkar Beğendi

Hünkar Beğendi, literally means Sultan(king)'s Favorite. So maybe this meal was one of Sultan's favorites during the Ottoman emperor. I can not find any further literature about this meal, so if you, my readers know more about it, please do share with me here😊

Hünkar Beğendi is a puree made of roasted eggplant served with gravy meat over it. Traditionally people use lamb or goat meat for the gravy but some also using beef meat.
Anywaaaayyyyy...... this Sultan's favorite is also one of my husband's favorite also. so I call this also "Husband Beğendi" haha..... 😊

Serve about 2 shares.

Ingredients and how to make

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İslim Kebabı / Kofta wrap with eggplant in tomato sauce-#Turkishfood

Another kind of Kebab in Turkish culinary. It's meatball wrapped with eggplant, roasted in gravy tomato sauce. Generally served with Pilaf or with round pide bread. Traditional Turkish dish which common serve daily in Turkish dinner table.

Ingredients
For meatball:
 ± 500 g for minced beef meatball (± 30% fat)
 1 large onion, finely grated
 2 slice stale white bread without skin, finely chopped
 1 ½ teaspoon ground pepper
 2 ~ 3 teaspoon ground cumin
 2 tsp red chilli powder
 1 ½ tsp baking soda
 2 tsp or to taste of fine salt

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Repeatable menu... Karnıyarık (Turkish stuffed eggplant)

One from many traditional Turkish meal. Served in almost every family dinner table and also one of repeatable menu. Eggplant with minced meat stuffing, spice with some seasoning topping with green banana pepper then wet roasted in oven.

Some variation, we can roasted them in tomato sauce gravy to get rich flavor. Serve them warm sprinkle with some parsley or coriander.

Ingredients:

• 4 pcs medium size eggplant, peeled in stripes lengthwise
• 200 gr ground meat
• 2 cloves garlic, crushed and finely chopped
• 2 onions, small cubed
• 1/2 bunch (about 25 stalks) parsley, finely chopped the leaves
• 1 big tomato, small diced 
• salt to taste
• 2 tbs olive oil 
• Enough frying oil for deep fry
• olive oil for sauteing
• about 1 cup hot water (or you can add tomato pasta in it)

For topping:

• 1 tomato, slice crescent shape 
• green banana peppers, as many as eggplants
• parsley or coriander leaves for serving

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Pilaf wrap with Eggplant

It's been for a while I didn't post something new on my blog.... The reason friends, that's because I started to join Turkish language class here in my city. Actually I'm pretty late to join that class which special for foreigner.. the class will be over on this summer vocation, but it's okay, after summer holiday I can continue from the basic again. Class takes weekdays for few hours, so I'm a little bit busy and maybe a little bit late writing and sharing on my blog to you all my friends... But however, I'll try to keep writing and cooking and sharing... those are my great passion after all....

Another great thing I like is rice/ pilaf... in any ways, I just love it..  ..Cause maybe mostly we eat rice as primer food in my homeland. We eat everything with rice. And we have many variety of food make from rice/ pilaf. Maybe you already know about Indonesian Fried rice.. or you heard about "nasi Tumpeng" or "nasi Kuning" .. all of them made from rice.. so here another my favorite of pilaf.. wrap with eggplant.. it's great ! and it will soon become your family's fave too @(^,^)@

Servings 6 ~ 8
Ingredients:
- 2 kg eggplant. Peel and damping in salt water for a while.
- 250 gr lamb/ beef meat. Cut into small chunks.
- 2 cups long grain rice. Rinse and drain.
- 1 large onion. Chop finely.
- 2 cloves garlic. Crushed and finely chopped.
- 2 tablespoons pine nuts.
- ± 25 stalks celery,  just take leaves part. Chop roughly.
- 2 tsp all spice
- Homemade chili and tomato paste @¼ tbsp .
- 1 tsp pepper powder or to taste.
- Salt to taste.
- 3 ½ cups beef broth / hot water.
- Enough cooking oil.

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Fırın Patlıcan Kebabı / Turkish food-Roasted eggplant kebab recipe

Selam Everybody...Merhaba from Turkey.

There are so many variations of kebab in Turkey, other than "Kırmızı Biber siş Kebab" which I'd been  posted previously, there are many other types of kebab which are being everybody's favorite here. This time I try to make "Fırın Patlıcan Kebabı" or Roasted eggplant Kebab. Compared with Kebab from "Usta" (the expert) or cuisine locally here, really my cooking is nothing ... But as long as my husband said "Cok Güzel Olmus" less or more means "really nice" ... yeeaa I'm still confident  featuring Turkish cuisine creations from my mixed-culture kitchen :)

Ingredients:

• 3 medium sized eggplants. Peel the skin lengthwise like a zebra pattern. Cut out a circular 2 ~ 3 cm thick. Soak in salt water for some time. Wash
• 3 medium size tomatoes. Cut a circle 1 cm thick
• 3 ~ 4 Chili Carliston (or long green peppers). cut about 3 cm long
• Several skewers

For the sauce:

• 1 large size tomato. finely grated.
• 1 tbsp tomato paste. Dissolve with 3/4 cup water.
• Pinch of salt and sugar.

Mix together all sauce ingredients.


for Meatball:

• 300 gr ground beef (you can mix with ground lamb)
• 1 sheet of white bread, crumbled (I use stale bread)
• half medium onion. Finely grated.
• pinch of cumin powder
• Salt and pepper to taste

Meatball Mix all ingredients and form a round flat. set aside

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Karnıyarık / Turkish stuffed eggplant

Ingredients:
-4 pcs eggplant, peeled in stripes lengthwise
-300 gr ground meat
-2 onions, cubed
-1/2 bunch parsley, finely chopped

-1 big tomato, small diced (for the stuffing)
-1 tomato, sliced crescent shape (for the top)
-green banana peppers, as many as eggplants
-salt
-2 tbs olive oil 
- Enough frying oil for deep fry

-hot water

How to Cook:
-Peel eggplants leaving lengthwise stripes and then put them in salty water for 10 minutes. Dry them well and fry them as a whole in a deep pot corn or vegetable oil. (Make sure oil is really hot before you place eggplants, otherwise eggplants will soak many of oil)
-Once they're fried, first soak the excessive oil by resting them on a paper towel, and then place eggplants on an oven dish.
-In other frying pan, heat olive oil. Add onions and stir for 3-4 minutes.
-Add ground meat. Cook until ground meat soaks all the juice it lets out.
-Add diced tomato.Stir until cooked. add salt Turn fire off.
-Add chopped parsley, Mix well.
-Slit eggplants into two (you can do it with two spoons). But leave the tops and bottoms attached. 
-Stuff eggplants with ground meat filling.
-Place a slice of half moon shaped tomato and a green pepper on top of each stuffed eggplant.
-Pour 1 cup of hot water on baking tray/ dish and bake them in preheated oven at 160 C until green peppers are nicely baked.


Bahasa Indonesia
Bahan-bahan:

-4 buah terong, kupas dalam garis-garis memanjang
-300 gr daging sapi cincang

-2 bawang bombai, potong dadu

-1 / 2 ikat peterseli/ seledri, cincang halus
-1 tomat, potong dadu mungil (untuk isian)
-1 tomat, iris bentuk setengah bulan (untuk bagian atas)cabe hijau paprika, sebanyak jumlah terong untuk bagian atas
-garam
-2 sdm minyak zaitun
-minyak goreng

- air panas

Cara masak:

-Kupas terong meninggalkan garis-garis memanjang (seperti zebra) dan kemudian memasukkannya ke dalam air asin selama 10 menit. Keringkan dan goreng terong dalam wajan yg dalam dengan minyak jagung atau minyak sayur, mana saja yang Anda suka. (Pastikan minyak benar-benar panas sebelum Anda menempatkan terong, jika tidak terong akan menyerap banyak minyak)
-Setelah terong digoreng, serap terlebih dahulu minyak berlebihan dengan handuk kertas (kertas tissue tebal), kemudian tempatkan terong di piring oven.
-di tempat lain, panaskan minyak zaitun (atau minyak sayur)masukkan bawang bombay dan aduk selama 3-4 menit sampai bawang layu.
-Tambahkan daging sapi. Masak sampai air dari daging keluar dan kering.-Tambahkan tomat yang dipotong potong dadu. Aduk sampai matang.Lalu tambahkan garam. Mematikan api. -Tambahkan peterseli cincang. Aduk rata.
-Dengan bantuan dua sendok, celah terong menjadi dua memanjang. Tapi tinggalkan bagian atas dan bawah tetap utuh tidak terpotong.
-Isi terong dengan campuran isi tadi.
taruh sepotong tomat berbentuk bulan sabit dan cabe hijau panjang di bagian atas setiap terong yang sudah diisi tadi.
-Tuang 1 cangkir air panas di piring ovennya dan panggang dalam oven at 160 C sampai paprika hijau kelihatan coklat terpanggang.

Bisa disajikan dengan Turkish pilav dan yoghurt.

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