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Hünkar Beğendi, often translated as “Sultan’s Delight,” is a dish as rich in flavour as it is in history. This Turkish classic combines tender, spiced lamb or beef stew served over a velvety, creamy bed of eggplant purée, creating a meal that is both luxurious and deeply comforting.
Its name alone suggests an imperial origin, and its unique flavours and textures certainly live up to that promise. Hünkar Beğendi is a meal meant to be savoured, a taste of Turkish tradition that balances complexity with warmth.
What Is Hünkar Beğendi?
Hünkar Beğendi is a Turkish dish featuring two main components: a richly spiced meat stew and a purée of roasted eggplant enriched with béchamel sauce and cheese. Traditionally, lamb is used for the stew, but beef is also common.
The meat is slowly cooked with onions, tomatoes, and a mix of spices that enhance its natural flavour while adding depth to the dish. The stew is served atop the silky eggplant purée, which provides a creamy contrast to the meat’s heartiness.
The result is a layered dish where each element complements the other, creating a unique harmony of smoky, savoury, and slightly tangy flavours.
This dish is typically served as a main course, often accompanied by fresh bread to help scoop up every last bite. It’s a favourite at family gatherings and a highlight at Turkish restaurants, offering a taste of culinary elegance that’s grounded in Turkish comfort food.
Ingredients and Taste
The main ingredients in Hünkar Beğendi are straightforward, but each one plays an essential role in creating the dish’s distinctive flavour. The stew portion uses lamb or beef, slow cooked with onions, garlic, tomatoes, and green peppers.
A blend of spices, usually including cumin, black pepper, and sometimes cinnamon, adds warmth and complexity to the dish, enhancing the richness of the meat. The addition of tomatoes creates a subtle tanginess that balances the deep flavours, while green peppers add a hint of sweetness.
The eggplant purée is where the magic happens. Eggplants are roasted until soft and smoky, then mashed into a smooth consistency. A béchamel sauce, made with butter, flour, and milk, is combined with the eggplant, and grated kashar cheese (or any mild, semi-hard cheese) is added to create a creamy, slightly tangy base.
The eggplant purée itself is silky, with a hint of smokiness from the roasting and a mild richness from the cheese and béchamel. Paired with the stew, the purée adds a softness that perfectly complements the savoury intensity of the meat.
A Taste of History
Hünkar Beğendi has a storied past, one that goes back to the days of the Ottoman Empire. The dish’s name translates to “The Sultan’s Delight,” a nod to its rumoured origins in the Ottoman royal kitchen.
According to legend, Hünkar Beğendi was created to impress the visiting Empress Eugénie of France, wife of Napoleon III, during her visit to Istanbul, Turkey in the 19th century. The dish was so well-received that it earned its place in the royal culinary repertoire, with its reputation spreading beyond palace walls.
The dish’s name reflects not only the imperial appreciation but also the admiration for its creator, a chef whose mastery of flavour and presentation left a lasting legacy. Hünkar Beğendi captures the opulence of Ottoman cuisine, where ingredients were chosen with care, and flavours were meant to both satisfy and intrigue.
Today, it remains a beloved part of Turkish cuisine, a dish that carries the history of the empire while continuing to delight those who savour its unique blend of flavours.
Hünkar Beğendi (Sultan’s Delight) Recipe
Serves: 4 people
Ingredients:
For the Lamb Stew:
- 500g lamb shoulder or leg, cubed
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 2 tomatoes, peeled and chopped
- 1 tbsp tomato paste
- 1/2 tsp ground cumin
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 1 cup hot water or beef broth
For the Eggplant Purée:
- 3 large eggplants
- 1.5 tbsp butter
- 2 tbsp flour
- 1 cup milk, warmed
- 1/2 cup grated Kasseri or Gruyère cheese
- Salt and pepper to taste
Directions
Begin by preheating your oven to 200°C (400°F). Prick the eggplants with a fork, then place them on a baking tray lined with parchment paper. Roast in the oven for 25-30 minutes, turning halfway through, until the skins are charred and the flesh is soft.
While the eggplants roast, heat olive oil in a large pot over medium heat. Add the lamb cubes and cook for 5-6 minutes, searing until browned on all sides. Browning the meat enhances the flavour of the stew.
Add the chopped onion and garlic to the lamb and sauté for another 3-4 minutes until softened and fragrant. Then add the green bell pepper and cook for an additional 2 minutes, stirring to combine.
Stir in the chopped tomatoes, tomato paste, ground cumin, black pepper, and salt. Mix well to coat the lamb in the spices and tomatoes. Pour in the hot water or broth, bring the stew to a gentle simmer, then reduce the heat to low. Cover and let simmer for 40-45 minutes, or until the lamb is tender and the flavours have melded.
Remove the roasted eggplants from the oven and allow them to cool slightly. Once cool enough to handle, peel off the charred skin, and scoop out the flesh. Place the eggplant flesh in a bowl and mash it with a fork or blend for a smoother consistency.
In a separate saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 2-3 minutes until the flour is lightly golden, forming a roux. Slowly pour in the warm milk, whisking constantly to avoid lumps, until the mixture thickens to a creamy consistency.
Add the mashed eggplant to the saucepan, stirring well to combine with the béchamel sauce. Sprinkle in the grated Kasseri or Gruyère cheese, stirring until melted and fully incorporated. Season with salt and pepper to taste. This purée should be smooth and creamy.
To serve, spread a generous portion of the eggplant purée onto each plate, creating a base. Spoon the lamb stew over the purée, letting the sauce cascade around the sides. Garnish with a sprinkle of fresh parsley or additional cheese, if desired. Serve warm with crusty bread or rice to complement the dish's richness.
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