Sultan's Delight (Hünkâr Beğendi)

Hünkâr Beğendi, also known as Sultan's Delight, is a classic Turkish dish that consists of tender, slow-cooked meat served on a bed of creamy eggplant puree. This rich and flavorful dish is a true delight for the senses and is sure to impress your guests.

Sultan's Delight (Hünkâr Beğendi)

Ingredients

  • 1 lb lamb or beef, cut into cubes
  • 2 large eggplants
  • 1/2 cup milk
  • 1/4 cup all-purpose flour
  • 1/4 cup butter
  • 1 cup grated Parmesan cheese
  • 1 onion, finely chopped
  • 2 tomatoes, diced
  • 2 cloves garlic, minced
  • 1 teaspoon tomato paste
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Pierce the eggplants with a fork and roast them in the oven for 30-40 minutes until the skin is charred and the flesh is soft.
  3. Let the eggplants cool, then peel off the skin and mash the flesh in a bowl. Stir in the milk and keep warm.
  4. In a separate pan, melt the butter over medium heat, then stir in the flour to make a roux.
  5. Gradually add the mashed eggplant to the roux, stirring constantly until smooth. Stir in the grated Parmesan cheese and keep warm.
  6. In a large pot, sauté the chopped onion and garlic until translucent. Add the meat and brown on all sides.
  7. Stir in the diced tomatoes, tomato paste, paprika, cumin, salt, and pepper. Cover and simmer for 1-1.5 hours until the meat is tender.
  8. Once the meat is cooked, spoon the creamy eggplant puree onto serving plates and top with the tender meat and sauce.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
450 per serving
Protein
25g
Carbohydrates
20g
Fat
30g

Supplies

Large pot Pan Baking sheet Bowl

Tools

Fork Knife Spatula Whisk

Serving suggestions

Serving suggestions: Hünkâr Beğendi pairs well with a fresh salad and warm, crusty bread.

Tips & tricks

Tips: Be patient when roasting the eggplants to ensure a creamy puree for the dish.

Cost

$20