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.
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
- Preheat the oven to 400°F (200°C).
- 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.
- Let the eggplants cool, then peel off the skin and mash the flesh in a bowl. Stir in the milk and keep warm.
- In a separate pan, melt the butter over medium heat, then stir in the flour to make a roux.
- Gradually add the mashed eggplant to the roux, stirring constantly until smooth. Stir in the grated Parmesan cheese and keep warm.
- In a large pot, sauté the chopped onion and garlic until translucent. Add the meat and brown on all sides.
- 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.
- 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