Hünkar Beğendi is an icon of Ottoman cuisine and its name translates as “the Sultan’s delight” or simply “the Sultan liked it”. It is a roasted eggplant puree, thickened with a bechamel sauce and/or cream, on which a meat stew is served. Here you can find both a keto version and other classic alternatives.
Category: Recipes
Feta and red pepper spread
This spread is a variation on the Greek tirokafteri, but using red peppers instead of chili. The result is therefore not spicy, but very tasty all the same, and ideal for those who prefer more delicate flavors.
Amazing spring garlic omelette recipe
Have you heard about “spring garlic”? Also called garlic scapes or green garlic, these sprouts are actually immature garlic, which was early harvested (before the cloves form in the bulb). The flavor and aroma is very similar to that of already ripe garlic but much more delicate and a little sweeter. One of the most common ways to consume them is with eggs, either scrambled, in an omelette or as it’s called in Spain, “tortilla”.
Argentinian aubergine “escabeche” preserve
“Escabeche” is a typical Ibero-American preserve. It consists of marinating cooked meat or vegetables vinegar and oil. And these aubergines in escabeche are a delicious starter normally present in Argentine barbecues. Its preparation does not present great difficulties and they are always an excellent appetizer to enjoy with a good bread while waiting for the great main course.
Meat and artichokes stew
This dish with beef or lamb is a Turkish recipe, although there is also a similar Greek variant, usually accompanied by an avgolemono (literally “lemon and egg”) sauce. For many it can be an unexpected combination, but the pairing of meat and artichokes is a delight that is worth trying.
Bresaola carpaccio
“Bresaola della Valtellina” is a typical dried meat from north Italy. As it’s made from lean beef, its fat content is very low. This bresaola carpaccio, super simple and quick, is one of the most typical ways to enjoy this tasty ingredient of Italian cuisine.
Easy cauliflower cream soup recipe
This cauliflower cream is an excellent idea to take advantage of the stems and leaves. Many people usually discard them, without considering that they contain many nutrients and flavor. And by the way, the same procedure of this recipe can also be applied for broccoli.
Sautéed artichoke hearts, shrimps and Iberic ham
Artichokes with shrimps or prawns and Serrano or Iberian ham make always a delicious combination. This stir-fry is a quick recipe that serves both as a distinguished starter and as a tasty tapa, ideally accompanied by a glass of good white wine.
Radicchio and gorgonzola risotto
Radicchio and gorgonzola might sound strange for some people, but it’s a very popular combination in Italy. Purple chicory, better known under the name “radicchio”, is a rather bitter-tasting bud, much appreciated in Italian gastronomy. It is very common to find it combined with the strong flavor of gorgonzola cheese, sometimes also balanced with caramelized red onions.
Salmon with mango sauce
A recipe full of flavor, which for many may sound very sophisticated and therefore complicated. Its preparation is actually very simple and fast; and following the advice detailed here, this salmon with mango sauce will be a guaranteed success.