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Hünkar Beğendi

Serves 4 to 6 Entree meat

Hünkar Beğendi

Hünkar Beğendi, meaning "the sultan liked it," is a treasured dish from the opulent kitchens of Istanbul's palaces. Traditionally prepared for Ottoman royalty, it now graces Turkish homes with its luxurious blend of lamb and creamy eggplant purée. Reserved for special occasions or leisurely weekend meals, it commands attention at the center of the table, inviting everyone to savor its rich layers.

The dish boasts tender lamb stew, cooked to succulent perfection, nestled atop a velvety bed of smoked eggplant purée enriched with butter, flour, and milk. The kaşar cheese adds a subtle tang, while a careful hand with salt and pepper balances the flavors. Each bite melds creamy, smoky, and savory notes, making it a memorable delight.

Ingredients

  • 700 glamb stew meat
  • 3eggplants
  • 50 gbutter
  • 50 gflour
  • 300 mlmilk
  • kaşar — grated
  • to tastefine sea salt and black pepper

Method

  1. Begin by seasoning 700 g of lamb stew meat with fine sea salt and black pepper to taste. Ensure each piece is evenly coated by gently massaging the spices into the meat with your hands.
  2. Heat a large, heavy-bottomed pan over medium-high heat and add a generous amount of oil. Once the oil is shimmering, add the seasoned lamb pieces in a single layer, making sure not to overcrowd the pan. Brown the meat on all sides until it develops a deep, rich color, which should take about 3-4 minutes per side. Remove the browned meat and set aside.
  3. Reduce the heat to medium, and in the same pan, add 50 g of butter. Once melted, sprinkle in 50 g of flour, stirring constantly with a wooden spoon to create a roux. Cook until the mixture turns a light golden color and has a nutty aroma, which indicates the flour is cooked.
  4. Gradually whisk in 300 ml of milk, ensuring there are no lumps. Continue to stir until the sauce thickens and coats the back of a spoon. This béchamel will serve as the base for the eggplant purée.
  5. While the sauce is thickening, char the skin of 3 eggplants over an open flame or under a broiler until the skin is blistered and blackened. Allow them to cool slightly, then peel off the charred skin and mash the flesh until smooth.
  6. Fold the mashed eggplant into the béchamel sauce, stirring until well combined. Grate a generous amount of kaşar cheese into the mixture, stirring until the cheese melts and the purée is smooth and creamy.
  7. Return the browned lamb to the pan, nestling it into the eggplant mixture. Cover and allow it to braise gently over low heat until the meat is tender and easily pierced with a fork, which should take about 45 minutes to 1 hour.
  8. Taste the dish for seasoning, adding more salt and black pepper if necessary. Serve the Hünkar Beğendi hot, accompanied by rice, bread, or a fresh salad for a complete meal.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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