Hünkâr Beğendi Recipe (sultan's Delight)
Hünkâr Beğendi, meaning "Sultan's Delight," is a regal dish from Turkish cuisine that combines rich flavors and luxurious textures. This traditional recipe features a creamy roasted eggplant puree topped with tender, slow-cooked lamb or beef stew in a tomato-based sauce. Believed to have originated in the Ottoman palaces, this dish is a testament to the grandeur and sophistication of Turkish culinary heritage.
The eggplant puree, made by roasting and mashing eggplants with butter, milk, and flour, creates a velvety base with a smoky aroma. The meat topping is cooked to perfection, infused with a medley of spices and a tangy tomato sauce that complements the richness of the puree.
Hünkâr Beğendi is often served as a main course during special occasions and family feasts. Its presentation is as stunning as its taste, with the vibrant red of the meat stew contrasting beautifully against the pale, creamy eggplant. This dish is not just a meal but an experience that transports you to the opulent dining tables of Ottoman royalty.
How to Make:
Prepare the eggplant puree by roasting eggplants, peeling them, and mashing them into a smooth paste with milk, butter, and flour. Simmer diced lamb or beef with onions, tomatoes, and spices to create a rich stew. Serve the meat over the eggplant puree, garnished with parsley.