Main Course

Chicken Külbastı with Beğendi

Name: Chicken Külbastı with Beğendi
Total time: 45 min
Yield: 4 servings
Ingredients: 6 piece chicken breast; 1 cup vegetable oil; 2 clove garlic; 1 dessert spoon tomato paste; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon thyme; 1 teaspoon red pepper flakes; 6 piece eggplant; 3 soupspoon flour; 3 soupspoon butter; 2 cup milk; 0.25 teaspoon grated nutmeg; 1 cup grated kashar cheese

Duration

45 min

Servings

For 4 People

Difficulty

medium

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Ingredients

Servings:

6 piece chicken breast
1 cup vegetable oil
2 clove garlic
1 dessert spoon tomato paste
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon thyme
1 teaspoon red pepper flakes
6 piece eggplant
3 soupspoon flour
3 soupspoon butter
2 cup milk
0.3 teaspoon grated nutmeg
1 cup grated kashar cheese

Step-by-Step Preparation

Speed:1x

In a wide and deep mixing bowl, thoroughly mix the vegetable oil, crushed garlic, tomato paste, salt, black pepper, thyme, and red pepper flakes using a whisk or spoon until a homogeneous consistency is achieved.

Place the chicken breasts entirely into this prepared marinade sauce. Cover the bowl and let it rest in the refrigerator for approximately 30 minutes so that the sauce penetrates every side of the chicken.

Make holes in several different places on the eggplants with a fork and roast them in a preheated oven or over the stove until the skins are completely burnt and softened.

Let the roasted eggplants rest in a bowl for a short time, carefully peel off the skins, and chop them into small cubes using a knife.

Place the butter in a medium-sized pan and allow it to melt completely over medium heat. Add the flour to the melted and foaming butter and sauté by stirring constantly for approximately 2-3 minutes until the flour releases its aroma and turns slightly golden.

While adding the cold milk in a slow stream to the toasted flour, quickly mix with a whisk on the other hand to prevent clumping. Continue cooking until it reaches a bechamel sauce consistency and thickens.

Add the chopped roasted eggplants to the thickened sauce and cook by stirring constantly over low heat for approximately 5 minutes.

Just before removing from the stove, add the grated kashar cheese, grated nutmeg, salt, and black pepper. Mix until the cheese is completely melted and a smooth beğendi consistency is obtained, then remove from the heat.

Remove the chicken breasts from the marinade once the marinating time is up, lightly wiping off the sauce. Heat a preheated cast iron grill or pan over high heat and cook the chicken in a controlled manner until both sides are beautifully browned and the inside is cooked through.

Spread the hot prepared eggplant beğendi on the bottom of a wide serving plate. Place the grilled chicken fillets on top and serve hot.

Chef's Tips

If you ensure the skins of the eggplants are well charred while roasting, the unique smoky flavor will transfer much more intensely to the beğendi.
Make sure the milk is at room temperature when adding it; this will make it much easier to prevent the flour from clumping.

Alternative & Optional Ingredients

You can obtain a thicker consistency for the beğendi by replacing a portion of the milk with cream.
You can also apply the same marinade sauce to boneless chicken thighs instead of chicken breast.

Gourmet Recommendations

In addition to the kashar cheese added to the beğendi, a small amount of lightly smoked tulum cheese can be added just before taking it off the stove.
You can present the dish by sprinkling finely chopped fresh basil leaves on top during the serving stage.

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Nutrition Facts

Per Serving

Calories680 kcal

Protein52 g

Carbohydrates28 g

Fat41 g

Fiber 6 g

Sugar 6 g

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Main Course

Chicken Külbastı with Beğendi

Duration

45 min

Servings

For 4 People

Difficulty

medium

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