Hünkar Beğendi (Sultan's Delight)

Name: Hünkar Beğendi (Sultan's Delight)
Cook time: 100 min
Total time: 100 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 800g Lamb Shoulder, cut into 2–3 cm cubes; 1 large Onion, finely chopped; 2 Turkish Green Peppers, sivri biber, sliced; 3 cloves of Garlic, finely chopped; 2 medium Tomatoes, peeled and diced; 1 tbsp Tomato Paste; 3 tbsp Olive Oil; 1 Bay Leaf; 400ml Water, or light lamb/beef stock; 1 tsp Salt, or to taste; 1/2 tsp Pepper (Black); 4 medium Eggplants, aubergines, whole; 3 tbsp Butter; 2 tbsp Flour; 400ml Milk, warm; 100g Aged Kaşar Cheese, grated; 1 tbsp Lemon Juice; 3/4 tsp Salt, or to taste; Some Pepper (Black), pinch

Hünkar Beğendi (Sultan's Delight) pairs succulent, slow-braised lamb with a silky, smoky eggplant purée enriched by a buttery béchamel and melted aged kaşar. The lamb simmers in tomatoes and aromatics until melt-in-your-mouth tender, then is ladled over the creamy, lemon-bright eggplant base. It’s a regal yet comforting dish that’s great for special dinners or weekend feasts.

Hünkar Beğendi (Sultan's Delight) pairs succulent, slow-braised lamb with a silky, smoky eggplant purée enriched by a buttery béch... Show more

Traditional Turkish Recipe

Health Grade

B · Healthy

Rating

4.4

Time

1 hr40 min

Price

2,93 €

Calories

1024 kcal

healthy

high protein

low carb

keto

Method

Prep the stew ingredients

If needed, cut the lamb shoulder into 2–3 cm cubes. Finely chop the onion and garlic, slice the Turkish green peppers, and peel and dice the tomatoes.

Prep the eggplants

Rinse the eggplants, pat them dry, and prick each one a few times with a fork so they don't burst as they roast.

Heat the oven

Heat the oven to 220° C.

Roast the eggplants

Set the eggplants on a tray and roast for 20 minutes; turn them, then roast for 15 to 20 minutes more until the skins are deeply blistered and the flesh is collapsing.

Brown the lamb

While the eggplants roast, warm the olive oil in a heavy pot over medium-high heat. Season the lamb shoulder with some of the salt and black pepper, then sear it in batches for 6 to 8 minutes until browned on several sides. Add the onion and Turkish green peppers and cook for 5 minutes until softened, then stir in the garlic and tomato paste and cook for 1 minute more until fragrant and a shade darker.

Simmer the stew

Add the tomatoes, bay leaf, and water, scraping up the browned bits from the bottom of the pot. Bring it to a gentle simmer, cover, and cook for 50 minutes; then uncover and simmer for 10 to 15 minutes more until the lamb is tender and the sauce is rich. Remove the bay leaf and taste for the remaining salt.

Peel the eggplants

Let the roasted eggplants cool for 10 minutes in a covered bowl, then peel off the charred skins, discard the stems, and mash or finely chop the smoky flesh until smooth-ish.

Make the beğendi

Melt the butter in a saucepan over medium heat, whisk in the flour, and cook for 2 minutes to make a pale roux. Slowly whisk in the warm milk a little at a time so the sauce stays smooth, then stir in the eggplant flesh, the grated aged Kaşar cheese, lemon juice, and the remaining salt and black pepper. Cook, stirring, for 3 to 5 minutes more until the beğendi is thick, glossy, and spreadable.

Assemble and serve

Divide the beğendi among 4 warm plates or a platter, make a shallow well in the center, and ladle the lamb stew on top. Serve right away while everything is hot and creamy.