Hünkar Beğendi Recipe: A Regal Turkish Dish
Hünkar Beğendi, meaning “the Sultan’s Delight,” is a renowned Ottoman dish that combines succulent lamb stew with a rich, creamy eggplant purée. This iconic Turkish recipe dates back to the royal kitchens of the Ottoman Empire and continues to be a favorite today. The tender lamb, slow-cooked in a tomato-based sauce, perfectly complements the smoky, velvety eggplant purée enriched with butter, milk, and cheese. Hünkar Beğendi is a dish fit for royalty, offering a delightful blend of flavors and textures.
Ingredients:
- 500g lamb, diced
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- 4 large eggplants
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1/2 cup grated kaşar cheese (or mozzarella)
- Salt and pepper to taste
- Olive oil for cooking
Instructions:
- Roast the eggplants over an open flame or in the oven until the skin is charred and the flesh is soft. Peel and mash the eggplants.
- In a large pan, sauté the onion and garlic in olive oil. Add the lamb and cook until browned. Stir in the tomatoes and tomato paste, then simmer until the lamb is tender.
- In a separate pot, melt the butter and stir in the flour. Slowly add the milk, stirring constantly to create a béchamel sauce. Stir in the mashed eggplant and cheese, cooking until smooth and creamy.
- Serve the lamb stew on top of the eggplant purée.
Hünkar Beğendi is a dish that exudes elegance and rich flavor. The combination of the smoky eggplant and tender lamb creates a luxurious meal perfect for special occasions or family dinners.