How to make Hünkar Beğendi

Why cooks start here

Hünkar Beğendi is cooked the way Istanbul palace kitchens cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a turkish family cook actually puts it on the table.

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.