Delicious and Authentic Hünkar Beğendi Recipe

Ingredients

  • 2 aubergines (large)
  • 1 lemon (juiced)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 onion (medium, finely chopped)
  • 2 cloves garlic (minced)
  • 500 grams lamb (lean, cut into small cubes)
  • 1 tablespoon tomato paste
  • 1 can chopped tomatoes (400 grams)
  • 1 teaspoon sugar
  • 1/2 teaspoon cinnamon
  • Salt and pepper to taste
  • 2 tablespoons flour
  • 1 cup milk
  • 1/2 cup grated cheese (Kasseri or any melting cheese)

Steps and instructions

  1. Preheat your oven to 200°C (400°F). Pierce the aubergines with a fork, place them on a baking tray and roast for 40-50 minutes until soft and slightly charred. Let them cool, then scoop out the pulp and mash with the lemon juice.
  2. While the aubergines are roasting, heat the olive oil and 1 tablespoon of butter in a large pan. Add the onion and garlic and sauté until softened.
  3. Add the lamb to the pan and brown on all sides. Stir in the tomato paste, chopped tomatoes, sugar, cinnamon, salt, and pepper. Cover and simmer for 30-35 minutes until the lamb is tender.
  4. In a separate pan, melt the remaining tablespoon of butter, stir in the flour and cook for a minute. Gradually add the milk, stirring constantly until the sauce thickens. Add the mashed aubergine and cheese, and stir until the cheese is melted. Season with salt and pepper to taste.
  5. Serve the lamb over the aubergine puree, garnished with a sprinkle of extra cheese if desired.

Tools for making

  • Baking tray - Used for roasting the aubergines in the oven.
  • Fork - Used to pierce the aubergines before roasting.
  • Large pan - Used for sautéing the onions and garlic, and for cooking the lamb.
  • Separate pan - Used for making the sauce for the aubergine puree.
  • Whisk - Used to stir and combine the flour and milk for the sauce.
  • Spatula - Used for scraping the mashed aubergine pulp and stirring the sauce.
  • Knife - Used for chopping the onion and garlic, and for cutting the lamb into cubes.
  • Cutting board - Used for safely chopping and preparing ingredients.

Recipe variations

  • Substitute the lamb with beef or chicken for a different meat option.
  • For a vegetarian version, replace the meat with mushrooms or eggplant chunks.
  • Try adding different spices to the meat mixture, such as paprika, cumin, or dried herbs, to customize the flavor.
  • Instead of serving the lamb over the aubergine puree, use it as a filling for stuffed bell peppers or zucchinis.
  • For a gluten-free option, use a gluten-free flour to make the sauce thickener.
  • Experiment with different types of cheese, such as feta or mozzarella, to vary the taste and texture.
  • Add some chopped fresh herbs, like parsley or mint, to the lamb mixture for added freshness.
  • Consider adding a layer of roasted vegetables, such as bell peppers or zucchini, on top of the lamb before serving.

Recipe overview

Hünkar Beğendi is a classic Turkish dish that translates to "Sultan's Delight". Its rich and complex flavors are sure to delight your taste buds and make you feel like royalty. This dish consists of a savory lamb stew served over a creamy aubergine puree. It offers a delightful balance of hearty meat and soft, creamy aubergine. In this recipe, we'll guide you through roasting the aubergines to achieve a smoky flavor, browning the lamb to lock in its juices, and creating a silky sauce with a touch of cheese for a luxurious finish. The process is straightforward and the result is a comforting and satisfying meal that is worth every minute of preparation. Enjoy this taste of Turkish cuisine!

Common questions

  1. Can I use other types of meat instead of lamb?
    Yes, you can substitute lamb with beef or veal if you prefer. The cooking time may vary, so make sure the meat is cooked until tender.
  2. What can I serve with Hünkar beğendi?
    Hünkar beğendi is traditionally served with pilaf or rice, but you can also serve it with bread or salad for a complete meal.
  3. Can I prepare the aubergine puree in advance?
    Yes, you can roast and mash the aubergines ahead of time. Store the puree in an airtight container in the fridge for up to 2 days before using it in the recipe.
  4. Can I freeze Hünkar beğendi?
    While the lamb stew can be frozen, the aubergine puree may not have the same texture after thawing. It is recommended to freeze the stew separately and prepare the fresh aubergine puree when serving.
  5. Can I use store-bought tomato sauce instead of canned chopped tomatoes?
    Yes, you can use store-bought tomato sauce as a substitute for canned chopped tomatoes. Adjust the quantity according to your taste and the desired consistency of the stew.

Serving dishes and utensils

  • Baking tray - Used for roasting the aubergines in the oven.
  • Large pan - Used for sautéing the onions, garlic, and browning the lamb.
  • Separate pan - Used for preparing the bechamel sauce.
  • Fork - Used for piercing the aubergines before roasting.
  • Spatula - Used for stirring and mixing ingredients in the pans.
  • Masher - Used for mashing the roasted aubergine pulp.
  • Grater - Used for grating the cheese for the bechamel sauce and garnishing.

Origin stories

Hünkar Beğendi, which translates as "The Sultan liked it", is a dish that tells a tale of imperial kitchens and royal tastes. It is said to have been created in the 17th century Ottoman Empire for Sultan Murad IV and became a hit immediately after the first bite. The dish is a blend of two major components: a creamy eggplant purée and a savory meat stew, usually prepared with lamb. The eggplant, after being grilled and smoked, is turned into a silky puree, which is then combined with milk, cheese, and butter. The succulent pieces of meat, cooked in a tomato-based sauce, make the perfect companion to the eggplant puree. The story of its creation and royal approval underscores the culinary creativity of Ottoman chefs, who were tasked with pleasing the discerning palates of sultans and their courts.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.