Hello there, I’m Aysun Özkan, a materials engineer from Istanbul who designs breast models for training purposes. As someone who works in the healthcare industry, I understand the importance of a wholesome and nourishing meal, and Hünkar Beğendi is just that. The dish is a staple in Turkish cuisine, and it has a special place in my heart because it reminds me of home. Whenever I make it, I am transported back to my grandmother’s kitchen, where she would spend hours cooking up a storm. The rich and comforting flavors of the lamb or beef paired with the creamy eggplant puree are simply irresistible. I love how the dish can be both rustic and elegant at the same time, making it perfect for any occasion.

Aysun is a passionate materials engineer from Istanbul who specializes in developing breast models for training purposes. She is dedicated to creating accessible and reliable platforms for breast cancer surgeons worldwide. In her free time, she enjoys exploring new recipes and experimenting with traditional Turkish dishes. She also loves to read books on art and design, and takes inspiration from Istanbul’s vibrant culture and history.

Aysun currently resides in Turkey and grew up in Turkey.

Originating from the Ottoman Empire, Hünkar Beğendi was created during a time of great opulence and extravagance. The dish’s name translates to ‘the sultan liked it,’ and legend has it that it was one of Sultan Abdulhamid II’s favorite dishes. The sultan enjoyed it so much that he would often request it to be served to foreign dignitaries during their visits to the palace. Over time, the recipe evolved and became a beloved dish in Turkish cuisine. Today, it is often served at special occasions and celebrations, such as weddings and engagements. The dish has gained a reputation as being both comforting and luxurious, making it a favorite amongst locals and visitors alike.

In today’s world, where we are constantly on the go and always in a rush, it’s important to take a step back and indulge in a comforting meal. Hünkar Beğendi is just that – a dish that offers a moment of respite from the chaos of everyday life. Additionally, it’s a dish that can be customized to fit a variety of dietary needs. If lamb or beef isn’t your thing, you can easily substitute it for chicken or even mushrooms. The creamy eggplant puree can also be replaced with a cauliflower or root vegetable puree, making it a perfect option for those who are looking for a low-carb or keto-friendly meal. With its rich history and comforting flavors, Hünkar Beğendi is truly a dish that stands the test of time.

What you need

Hünkar Beğendi is a rich and comforting Turkish dish that will transport you to the opulence of the Ottoman Empire. This dish is fit for a sultan, with tender braised lamb or beef served over creamy eggplant puree, and garnished with fresh parsley or chopped tomatoes. The recipe starts with searing the meat in a Dutch oven or heavy-bottomed pot, then slow-cooking it with onions, garlic, tomato paste, and red pepper flakes until it falls apart easily with a fork. While the meat is cooking, the eggplants are roasted and pureed with milk, butter, and flour to create a silky and velvety base for the dish. Finally, the meat and eggplant puree are combined and cooked until heated through, and then served in bowls. This recipe is perfect for a special occasion or a cozy dinner at home, and it will leave you feeling satisfied and nourished. So, channel your inner sultan and indulge in this delicious and wholesome dish!

Ingredients:

• Lamb or beef stew meat – Tender, slow-cooked lamb or beef adds depth and richness to the dish. You can substitute lamb or beef with chicken or mushrooms.
• Olive oil – The olive oil is used to sear the meat before slow-cooking and adds a fruity, Mediterranean flavor. You can substitute it with any neutral oil.
• Onion – The onion is cooked with the meat and adds a sweet and savory flavor. You can substitute it with shallots or leeks.
• Garlic – The garlic adds depth and aroma to the dish. You can adjust the quantity to your taste.
• Tomato paste – The tomato paste adds a tangy flavor and helps thicken the sauce. You can substitute it with canned tomatoes or tomato sauce.
• Red pepper flakes – The red pepper flakes add a spicy kick to the dish. You can adjust the quantity to your taste.
• Beef or chicken broth – The broth is used to slow-cook the meat and adds a rich, savory flavor. You can substitute it with vegetable broth or water.
• Eggplant – The eggplant is roasted and pureed to make a creamy base for the dish. You can substitute it with cauliflower or root vegetables.
• Milk – The milk is used to thin out the eggplant puree and add creaminess. You can substitute it with any non-dairy milk or cream.
• Butter – The butter is used to add richness and flavor to the eggplant puree. You can substitute it with any neutral oil.
• All-purpose flour – The flour is used to thicken the eggplant puree and give it a silky texture. You can substitute it with cornstarch or arrowroot powder.
• Salt and black pepper – Salt and black pepper are used to season the dish. You can adjust the quantity to your taste.

Utensils:

• Dutch oven – A heavy-bottomed pot with a tight-fitting lid is ideal for slow-cooking the meat, but you can use any large pot with a lid.
• Baking sheet – A baking sheet is needed to roast the eggplants, but you can also use an oven-safe dish or roasting pan.
• Blender or food processor – A blender or food processor is necessary to puree the eggplants, but you can also use a potato masher or fork for a chunkier texture.
• Whisk – A whisk is needed to stir the eggplant puree, but you can also use a fork or spoon.

Lamb, the king of meats…

Lamb is one of my favorite meats to cook with, and it’s the star of this dish. The tender and flavorful meat is perfect for slow-cooking, and it pairs beautifully with the creamy eggplant puree. Did you know that lamb is a great source of protein, iron, and vitamin B12? However, it’s also higher in fat than other meats, so it’s important to enjoy it in moderation. As someone who works in healthcare, I always advocate for a balanced and varied diet. I love how this recipe allows me to indulge in my favorite meat while also enjoying a variety of other nutritious ingredients. Growing up in Turkey, lamb was always a staple in our household, and it holds a special place in my heart. I love how it reminds me of home and brings back memories of family gatherings and celebrations.

Eggplant, the versatile vegetable…

Eggplant is one of my favorite vegetables to cook with, and it’s a staple in Mediterranean cuisine. The eggplant’s creamy and silky texture makes it the perfect base for the puree that accompanies the lamb or beef. Did you know that eggplants are a great source of fiber and antioxidants? However, they are also high in oxalates, which can cause kidney problems in large quantities. As someone who loves to experiment with new ingredients, I am always finding new ways to use eggplant in my cooking. It’s such a versatile vegetable that can be roasted, grilled, baked, or fried, and it pairs well with a variety of spices and flavors. In this recipe, the eggplant puree adds creaminess and depth to the dish, balancing out the richness of the meat. I love how the eggplant elevates the dish and makes it more wholesome and nourishing.

What to serve it with?

Whenever I make Hünkar Beğendi, I love to serve it with a simple and refreshing side salad of tomatoes, cucumbers, red onion, and parsley, dressed with olive oil and lemon juice. The acidity and freshness of the salad complement the richness of the dish perfectly and help cut through the creaminess of the eggplant puree. As someone who grew up in Istanbul, I have fond memories of eating fresh and vibrant salads alongside hearty meat dishes, and this combination is very dear to me. It reminds me of warm summer evenings spent with family and friends, savoring delicious food and enjoying each other’s company. So, if you want to add a touch of brightness and balance to your meal, give this simple side salad a try, and transport yourself to the bustling streets of Istanbul!

Summary

I hope you enjoyed learning about Hünkar Beğendi, one of my favorite Turkish dishes! This recipe is not only delicious and comforting but also holds a special place in my heart, as it reminds me of my heritage and the warmth and hospitality of Turkish culture. As always, I encourage you to get creative with this recipe and make it your own. You can swap the lamb or beef for chicken or tofu to make it vegetarian, or replace the eggplant puree with a creamy cauliflower or root vegetable puree for a slightly different flavor. You can also experiment with different herbs and spices to add your own twist to the dish. Let me know in the comments what variations you try and how they turn out!

Here’s the recipe:

Hünkar Beğendi: The Sultan’s Favorite Dish

Aysun Özkan

Transport yourself to the opulence of the Ottoman Empire with this rich and comforting lamb or beef stew served over creamy eggplant puree, fit for a sultan.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 3 hours hrs

Course Main Course

Cuisine Turkish

Servings 4

Equipment

• Dutch oven
• Baking Sheet
• Blender or food processor
• Whisk

Ingredients

  

• 1 lb Lamb or beef stew meat
• 2 tbsp Olive oil
• 1 medium, chopped Onion
• 3 cloves, minced Garlic
• 2 tbsp Tomato paste
• 1 tsp Red pepper flakes
• 2 cups Beef or chicken broth
• 2 medium Eggplant
• 1 cup Milk
• 2 tbsp Butter
• 2 tbsp All-purpose flour
• To taste Salt and black pepper

Instructions

 

• Prepare the lamb or beef – Trim any excess fat from the lamb or beef stew meat and season generously with salt and black pepper. In a Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the meat on all sides until browned, about 5 minutes per side. Transfer the meat to a plate and set aside.
• Cook the onion and garlic – Add the chopped onion and minced garlic to the same pot and sauté for 5-7 minutes until softened and fragrant. Add the tomato paste and red pepper flakes and stir to combine. Cook for another 2-3 minutes until the mixture is thick and paste-like.
• Slow-cook the meat – Return the meat to the pot and pour in the beef or chicken broth. Bring to a boil, then reduce the heat to low and let simmer for 2-3 hours until the meat is tender and falls apart easily with a fork. Check the pot occasionally and add more broth if needed.
• Prepare the eggplant puree – While the meat is cooking, preheat the oven to 400°F. Slice the eggplants in half lengthwise and place them cut-side up on a baking sheet. Drizzle with olive oil and season with salt and black pepper. Roast in the oven for 25-30 minutes until tender and lightly browned. Remove from the oven and let cool for a few minutes. Scoop out the flesh with a spoon and transfer to a blender or food processor. Add the milk, butter, and all-purpose flour and puree until smooth and creamy.
• Combine the meat and eggplant puree – Once the meat is tender, remove it from the heat and let it cool for a few minutes. Using two forks, shred the meat into bite-sized pieces. Add the eggplant puree to the pot and stir until well combined. Return the pot to the heat and cook for another 5-10 minutes until heated through. Serve the Hünkar Beğendi in bowls, garnished with fresh parsley or chopped tomatoes.