Royal Hünkâr Beğendi: A Regal Turkish Delight
Hünkâr Beğendi, which translates to “The Sultan’s Delight,” is a regal dish from the Ottoman cuisine. This sumptuous meal features succulent lamb stew served over a creamy, smoky eggplant purée, making it a true culinary masterpiece that has stood the test of time.
Ingredients
For the Lamb Stew:
1 lb (450 g) lamb shoulder, cut into cubes
2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 large tomato, peeled and chopped
1 tablespoon tomato paste
1 cup beef broth
Salt and pepper to taste
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
For the Eggplant Purée:
4 medium eggplants
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 cup grated cheese (preferably Kasseri or Parmesan)
Salt and pepper to taste
Instructions
Prepare the Lamb Stew:
Sauté the Lamb: In a large pot, heat the olive oil over medium-high heat. Add the lamb cubes and brown them on all sides. Remove the lamb and set aside.
Cook the Aromatics: In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent.
Simmer the Stew: Add the chopped tomato, tomato paste, beef broth, cumin, paprika, oregano, salt, and pepper. Return the lamb to the pot, stir well, and bring to a boil. Reduce the heat to low and let it simmer for about 1 hour, or until the lamb is tender.
Prepare the Eggplant Purée:
Roast the Eggplants: Preheat the oven to 400°F (200°C). Prick the eggplants with a fork and place them on a baking sheet. Roast for about 30-40 minutes, or until the skin is charred and the flesh is soft. Remove from the oven, let cool, then peel and mash the eggplant.
Make the Béchamel Sauce: In a saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for about 2 minutes. Gradually whisk in the milk, continuing to stir until the mixture thickens and becomes smooth.
Combine and Season: Stir the mashed eggplant into the béchamel sauce. Add the grated cheese and mix until the cheese melts and the purée is smooth. Season with salt and pepper to taste.
Assemble the Dish:
Serve: Spoon the creamy eggplant purée onto a serving platter, creating a well in the center. Ladle the lamb stew into the well, ensuring a generous amount of sauce.
Tips for Perfect Hünkâr Beğendi
Choosing Lamb: Opt for lamb shoulder for its rich flavor and tender texture.
Roasting Eggplants: Ensure the eggplants are well-roasted for a smoky flavor that enhances the dish.
Serving Suggestions: Hünkâr Beğendi pairs excellently with a side of pilaf or a fresh green salad.
The History and Elegance of Hünkâr Beğendi
Hünkâr Beğendi, a dish created for Ottoman sultans, reflects the opulence and sophistication of Turkish cuisine. The combination of tender lamb and creamy eggplant purée creates a harmonious blend of flavors and textures that are truly fit for royalty.
Enjoy this magnificent dish and experience a taste of Ottoman grandeur in your own home.
