Hünkar Beğendi (Sultan's Delight)
Hünkar Beğendi is a classic Turkish dish featuring tender lamb stew served over a creamy, smoky eggplant puree. This recipe balances rich meat flavors with the unique texture and aroma of roasted eggplant.
An original recipe by Forkin
- Total time
- 2 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 454 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
meat stew
- 500 glamb stew meat, cut into 2.5 cm cubes
- 2 tbspolive oil
- 1 pcsyellow onion, finely chopped
- 2 clovegarlic, minced
- 1 tbsptomato paste
- 400 gcanned crushed tomatoes
- 1 cuphot water
- 0.5 tspsalt
- 0.25 tspblack pepper, ground
- 2 pcsbay leaves
beğendi
- 3 pcseggplant, medium-sized
- 2 tbspbutter
- 2 tbspall-purpose flour
- 1 cupmilk, warm
- 0.5 tspkosher salt
- 0.25 tspnutmeg, freshly grated
- 0.25 cupkashar cheese, grated, or substitute with mozzarella or provolone
Equipment
pot · saucepan · baking sheet · dutch oven · whisk · cutting board · knife · oven
The method
Step by step
- 1
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
About 1 min
- 2
Add the lamb stew meat and sear on all sides until browned, working in batches if necessary to avoid overcrowding the pot.
About 8 min
Cook’s note: Browning the meat adds depth of flavor to the stew.
- 3
Remove the browned lamb from the pot and set aside.
About 1 min
- 4
Add the chopped onion to the pot and cook until softened and translucent, about 5 minutes.
About 5 min
- 5
Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
About 1 min
- 6
Return the lamb to the pot along with the crushed tomatoes, hot water, salt, black pepper, and bay leaves.
About 2 min
- 7
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60-75 minutes, or until the lamb is very tender.
About 1 hr 15 min
Cook’s note: Check occasionally and add a little more water if the stew becomes too dry.
- 8
While the lamb is simmering, prepare the eggplant for the beğendi. Preheat your oven to 200°C (400°F).
About 5 min
- 9
Prick the eggplants all over with a fork and place them directly on the oven rack or a baking sheet.
About 1 min
Cook’s note: Pricking prevents the eggplants from bursting.
- 10
Roast the eggplants for 30-40 minutes, turning occasionally, until they are very soft and the skin is charred.
About 40 min
Cook’s note: The charring adds a crucial smoky flavor to the beğendi.
- 11
Once cool enough to handle, peel the charred skin from the eggplants and roughly chop the flesh.
About 5 min
Cook’s note: A spoon can help scrape out the flesh easily.
- 12
In a separate saucepan, melt the butter over medium heat.
About 1 min
- 13
Add the all-purpose flour and cook, stirring constantly, for 1-2 minutes to make a roux.
About 2 min
Cook’s note: Cook the flour long enough to remove the raw flour taste.
- 14
Gradually whisk in the warm milk until the mixture is smooth and lump-free.
About 2 min
Cook’s note: Adding warm milk prevents lumps.
- 15
Add the chopped eggplant to the milk mixture, along with the kosher salt and grated nutmeg.
About 1 min
- 16
Cook, stirring frequently, for 5-7 minutes, until the eggplant puree thickens and becomes very creamy.
About 7 min
- 17
Stir in the grated kashar cheese until melted and fully incorporated.
About 1 min
- 18
To serve, spoon a generous portion of the creamy eggplant beğendi onto a plate and top with the tender lamb stew.
About 1 min
Per serving
Nutrition
- Calories
- 454.1kcal
- Protein
- 33.7g
- Carbs
- 30.1g
- Fat
- 22.8g
- Fibre
- 8.9g
- Sugar
- 16.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Hünkar Beğendi in an airtight container in the refrigerator.
Reheat gently on the stovetop or in the microwave until warmed through. You may need to add a splash of water or milk to the beğendi if it has thickened too much.