Hunkar Begendi is an ultra-classic, traditional Turkish recipe whose name translates to “Sultan’s Delight”. As we can reasonably imagine there are many, many variations of Hünkar Beğendi: some recipes call for cheese and milk, others for milk and flour. Some call for lamb, others of beef. Some call for butter, others for olive oil and some “Westernized” versions even call for … vegetable oil and margarine (hello?). We chose a version that (we believe) is most representative of Turkey and its people.
The Sauted Eggplant with Capsicum and Yogurt – Turkish style is a classic family/home cooking recipe from Istanbul. A bit spicy for Western palates, but well, it’s very much worth it.
Vegan Eggplant and Tahini Dip – Baba Ghanouj. This is the vegan / lenten version of Lebanese style Baba Ghanouj.
Eggplant and Tahini Dip – Baba Ghanouj. A Lebanese recipe for Baba Ghanouj. (Trust them, they know what they’re doing.)