Hunkar Begendi Recipe

Hünkar Beğendi: A Sultan’s Delight

The first time I tasted Hünkar Beğendi, or “Sultan’s Delight,” was in a tiny, family-run restaurant tucked away in Istanbul’s backstreets. The aroma alone—smoky eggplant mingling with tender lamb—was enough to transport me. But the taste? A revelation! The creamy, cheesy eggplant purée, velvety smooth and infused with the subtle tang of lemon, was the perfect foil for the rich, slow-cooked lamb. It was a dish fit for royalty, and I was instantly hooked, determined to recreate that magic in my own kitchen.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 30 minutes
• Servings: 6
• Yield: 6 servings
• Dietary Type: Gluten-Free

Ingredients

For the Stew:

• 1 large onion, sliced
• 1 tablespoon vegetable oil
• 1 1/2 lbs lamb, cut into 3/4 inch cubes
• 2 garlic cloves, chopped
• 1 lb tomatoes, peeled and chopped
• 1 teaspoon sugar
• Salt and pepper to taste
• Water to cover

For the Eggplant Cream Sauce:

• 1 lb eggplant
• 2 tablespoons lemon juice
• 4 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups hot milk
• 1/4 teaspoon grated nutmeg
• 1/2 cup kasseri cheese, grated (can substitute with cheddar or parmesan)

Equipment Needed

• Large pot or Dutch oven
• Baking sheet
• Colander
• Saucepan

Instructions

1. Begin the Stew: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the sliced onion and fry until softened, about 5-7 minutes.

2. Brown the Lamb: Add the lamb cubes to the pot and brown on all sides. This step is crucial for developing rich flavor.

3. Add Aromatics and Tomatoes: Add the chopped garlic to the pot and cook for another minute, until fragrant. Then, add the peeled and chopped tomatoes and sugar. Season with salt and pepper to taste.

4. Simmer the Stew: Add enough water to the pot to just cover the lamb. Bring to a boil, then reduce the heat to low, cover the pot, and simmer for about 1 to 1 1/2 hours, or until the lamb is very tender. Check periodically to ensure the liquid hasn’t evaporated; add more water if needed.

5. Adjust Consistency: Once the lamb is tender, check the consistency of the sauce. If it’s too thin, remove the lid and let it reduce slightly. If it’s too thick, add a little more water. The sauce should be nicely saucy.

6. Prepare the Eggplant: Preheat your oven to its highest setting (500°F or as hot as it goes). Prick the eggplants all over with a fork. This prevents them from exploding in the oven. Place the eggplants on a baking sheet and roast for about 30 minutes, or until they are soft and the skin is charred.

7. Cool and Peel Eggplant: Remove the eggplants from the oven and let them cool slightly until you can handle them. Carefully peel off the charred skin.

8. Acidify the Eggplant: Fill a bowl with water and add the lemon juice. Place the peeled eggplants in this acidified water to prevent them from darkening.

9. Make the Béchamel: In a saucepan, melt the butter over low heat. Add the flour and stir constantly for 2 minutes, until well-blended and smooth, forming a roux. Be careful not to brown the flour.

10. Add Milk Gradually: Remove the saucepan from the heat. Gradually add the hot milk to the roux, whisking vigorously to prevent lumps from forming.

11. Season the Sauce: Season the béchamel sauce with nutmeg, salt, and pepper to taste.

12. Thicken the Sauce: Return the saucepan to low heat and cook, stirring constantly, for about 15 minutes, or until the sauce thickens and coats the back of a spoon.

13. Drain and Mash Eggplant: Drain the eggplants in a colander and squeeze out as much water and juice as possible. Then, chop the eggplant in the colander and mash with a fork. This helps to remove excess moisture.

14. Combine Eggplant and Sauce: Mix the mashed eggplant with the béchamel sauce until well blended.

15. Incorporate Cheese: Return the mixture to the heat. Add the grated kasseri cheese (or cheddar/parmesan substitute) and stir until the cheese is melted and the sauce is smooth and creamy. Taste and add more salt and pepper if necessary.

16. Serve: Serve the lamb stew hot, with the eggplant cream sauce arranged in a ring around it. Traditionally, this is served with rice.

Expert Tips & Tricks

• Smoking the Eggplant: For an even smokier flavor, roast the eggplants directly on the burner of a gas stove, turning frequently until charred. This requires careful attention but adds a wonderful depth of flavor.
• Preventing Lumps in Béchamel: The key to a lump-free béchamel sauce is adding the milk gradually and whisking constantly. If lumps do form, you can strain the sauce through a fine-mesh sieve.
• Lamb Cut Selection: While the recipe calls for lamb cubes, using lamb shoulder or shank results in even more tender and flavorful stew. Just increase the cooking time accordingly.
• Make-Ahead Option: The stew can be made a day ahead and refrigerated. The eggplant purée is best made fresh, but can be kept warm for a short period in a double boiler.

Serving & Storage Suggestions

Hünkar Beğendi is best served immediately while hot. The contrast between the warm, savory stew and the creamy eggplant purée is at its peak right after cooking. To serve, spoon a generous portion of the lamb stew into the center of a plate, then create a ring of the eggplant purée around the stew. Garnish with a sprinkle of fresh parsley or a drizzle of olive oil for an elegant touch.

Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days. The eggplant purée is best consumed fresh, but can also be stored in the refrigerator for up to 2 days, though the texture may change slightly. Reheat the stew gently on the stovetop or in the microwave. Reheat the eggplant purée separately, stirring frequently, to maintain its creamy consistency. Freezing is not recommended as it can affect the texture of both the stew and the purée.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	28g	43%
Saturated Fat	15g	75%
Cholesterol	110mg	37%
Sodium	200mg	8%
Total Carbohydrate	20g	7%
Dietary Fiber	5g	20%
Sugars	7g	–
Protein	25g	50%

Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Vegetarian Option: Substitute the lamb with firm tofu or hearty vegetables like mushrooms and eggplant for a vegetarian version. Adjust cooking times accordingly.
• Spicy Kick: Add a pinch of red pepper flakes or a finely chopped chili pepper to the stew for a touch of heat.
• Dairy-Free Option: Substitute the butter with olive oil and the milk with unsweetened almond or oat milk for a dairy-free version of the eggplant purée. Use a dairy-free cheese alternative or omit the cheese altogether.
• Herb Variations: Experiment with different herbs in the stew, such as thyme, rosemary, or oregano, to customize the flavor profile.
• Regional Cheese: While kasseri is traditional, feel free to use other melting cheeses like mozzarella or provolone.

FAQs (Frequently Asked Questions)

Q: What is kasseri cheese and what can I substitute it with?

A: Kasseri is a medium-hard pale yellow cheese made from unpasteurized sheep’s milk, with a mild, slightly tangy flavor. Cheddar or Parmesan are good substitutes.

Q: How can I prevent the eggplant from becoming bitter?

A: Salting the eggplant before roasting can help to draw out excess moisture and reduce bitterness. After slicing or cubing the eggplant, sprinkle it with salt and let it sit for about 30 minutes, then rinse and pat dry before cooking.

Q: Can I use canned tomatoes instead of fresh?

A: Yes, you can use canned diced tomatoes as a substitute for fresh tomatoes. Use about 1 (28-ounce) can of diced tomatoes, drained.

Q: How do I know when the lamb is tender enough?

A: The lamb should be easily pierced with a fork and fall apart with gentle pressure. If it’s still tough, continue simmering for a longer period.

Q: Can I make this in a slow cooker?

A: Yes, the stew can be made in a slow cooker. Brown the lamb and onions in a skillet first, then transfer to the slow cooker with the remaining stew ingredients. Cook on low for 6-8 hours, or on high for 3-4 hours. Add the eggplant purée just before serving.

Final Thoughts

Hünkar Beğendi is more than just a recipe; it’s an experience. It’s the smoky aroma of roasted eggplant, the tender richness of slow-cooked lamb, and the creamy, comforting embrace of a perfectly crafted sauce. It’s a dish that evokes warmth, hospitality, and a sense of culinary adventure. So, gather your ingredients, embrace the process, and prepare to delight your senses with this extraordinary taste of Turkish cuisine. I encourage you to try this recipe and share your feedback. Serve it with a glass of robust red wine and perhaps a side of warm pita bread for a truly unforgettable meal. Afiyet olsun!