Begendili Kofte: Majestic Turkish Meatballs with Creamy Ottoman Eggplant – So Simple, So Good!

Begendili Kofte: Majestic Turkish Meatballs with Creamy Ottoman Eggplant – So Simple, So Good! Discover the magic of Beğendili Köfte – juicy Turkish meatballs paired with a smoky, creamy eggplant purée inspired by Ottoman palace cuisine. This easy, comforting dish is packed with flavor and tradition. If the Sultan liked it, you probably will too! 🇹🇷✨

For the köfte,
½ kg ground beef
Half onion, 100g
100 g bread crumbs, use 3 tablespoons if using dried
Half teaspoon baking soda
1 teaspoon salt
1 teaspoon black pepper
4 tablespoons butter
1 teaspoon red pepper flakes
Fresh thyme and parsley, to garnish.

For the beğendi,
5 large aubergines
2 cups milk, 500 ml
2 tablespoons flour
2 tablespoons butter
1 teaspoon salt
Black pepper
Nutmeg


• To make the beğendi, Prick the eggplants with a knife or fork. Since there is air in the eggplants, they can burst when heated. This step is going to prevent that. • If using a gas burner, place the eggplants directly over the heat source. You can place them on a rack as well. It will make it easier to turn the eggplants but take a little more time to cook. Cook until eggplants are completely tender and charred, turning occasionally. They will be cooked in around 10 minutes. Check near the stem and bottom ends to see if they are done.
• Place the cooked eggplants in a large bowl and cover them with a plate. Let them sweat for a couple of minutes. This will make it much easier to peel them.
• To make the bechamel sauce, melt 2 tablespoons butter in a pan on medium heat. Once melted, add 2 tablespoons flour, and stir as it cooks for a couple of minutes.
• Gradually add the milk and whisk until you have a slightly thicken sauce. Then add a teaspoon salt, black pepper and nutmeg to taste.
• Working with one eggplant at a time, use a knife to slit each eggplant and open lengthwise. Scoop out flesh with a spoon. Discard the seeds if there is any.
• Mince the eggplants with a pinch of salt and add to the bechamel sauce. Mix well and give it a last heat.
• To prepare the köfte, add the bread crumb and onion in a food processor and pulse for 30 seconds.
• Add in the minced meat, baking soda, butter, salt and black pepper. Continue to pulse until it becomes a paste.
• Wet your hands and shape the mixture into long patties.
• Heat a cast iron pan and place patties in it and cook on medium heat. Flip every köfte several times while cooking Add a last tablespoon of butter before removing heat.
• Spread the eggplant bechamel in a large dish. Add the köfte in the middle of the eggplant sauce. Melt the butter and add in the red pepper flakes. Stir to make it foamy. Pour over the köfte and beğendi. Sprinkle parsley and thyme and enjoy!


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