Authentic Hünkar Beğendi Recipe
Istanbul, Turkiye
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Introduction & history
Hünkar beğendi, which translates to "the Sultan liked it" in Turkish, is a classic Ottoman dish reputedly created for either Sultan Murad IV or Sultan Abdulaziz and became his favorite. This rich and savory meal combines two main components: a creamy eggplant puree and a luscious lamb stew. The puree is made from char-grilled eggplants, which are then peeled to give a smoky flavor. The flesh of the eggplants is pureed and cooked with milk, butter, and flour to form a thick, creamy béchamel-like sauce. Traditionally, it's enriched with kaşar cheese or a similar melty cheese, which adds a delightful depth and richness to the dish. The stew typically features tender pieces of lamb that are slow-cooked with onions, garlic, tomato paste, salt, and pepper. Sometimes tomatoes, green peppers, and different spices such as oregano and thyme can be included. This mixture is simmered until the lamb becomes soft and the flavors are well blended. The eggplant puree is spread on a serving ... Read more
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variations
Although the dish has a pretty set recipe, there are still a few variations. For example, veal can be used instead of lamb, the meat stew can be more or less sauced, depending on preference, and various spices can be used. The debate on whether to add oregano or thyme is ongoing, and everyone has their preference. The dish is garnished with chopped parsley and often grilled peppers and tomatoes. However,... Read more
Hünkar Beğendi
PREP 1h
COOK 2h
RESTING 5min
READY IN 3h 5min
This recipe adapted from the gastronomy book Turkish Cuisine With Timeless Recipes shows the traditional preparation of hünkar beğendi.
Ingredients
FOR THE LAMB STEW (tas kebab)
100g (3.5 oz) butter or clarified butter
750g (1.6 lbs) lamb, trimmed and cubed
2 large onions, finely chopped
2 cloves garlic, finely chopped
1 tsp tomato paste
¼ tsp black peppercorns
1 tsp salt
1 L (4 cups + 4 tsp) water
2 medium tomatoes, deseeded and finely chopped
FOR THE BEĞENDI (eggplant puree)
1.5 kg (3.3 lbs) seedless, long eggplants
50g (1.75 oz) butter or clarified butter
50g (1.75 oz) all-purpose flour
750 ml (3 cups + 3 tbsp) milk
1⁄2 tsp salt
90g (3 oz) mature cheddar cheese (kaşar), grated
a pinch of grated nutmeg to flavor
Preparation
Heat the butter in a saucepan, add the meat, and sauté for 8-10 minutes until the juices are released and absorbed.
Add the onions and garlic. Sauté for another 2 minutes before adding the tomato paste. Then add the black peppercorns, salt, and water.
Simmer over low heat for 15 minutes and add the tomatoes. Simmer until the meat is tender.
To prepare the beğendi or eggplant puree, trim the leaves around the stems of the eggplants, then lightly pierce the eggplants in a few places using the tip of a knife. Place the eggplants over hot coal, on the chargrill or on a hot stovetop burner and rotate until they are completely soft. Transfer these onto a plate.
Hold the eggplant by the stem and peel off the skin from top to bottom without removing the flesh. Cut off the stems and carefully remove any remaining burnt sections. Chop up the flesh with a knife.
Melt the butter in a saucepan and add the flour. Sauté for 2 minutes over medium heat, constantly stirring with a whisk, then remove from the heat. Leave to cool for about 5 minutes, then add boiling milk. Whisk continuously over low heat for 2-3 minutes before adding the skinned, chopped eggplant.
Mash while whisking, add the salt, and cook for 5 minutes. Add the cheese, remove from the heat, and keep hot.
Place the slow-cooked meat and the juices on top of the eggplant puree and serve.
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