Hünkar Beğendi, known as “Sultan’s Delight,” is a regal dish from the heart of Ottoman cuisine. It features tender lamb stew simmered in a rich tomato base, elegantly served over a silky purée of roasted eggplant blended with béchamel sauce and cheese. This dish delivers bold, comforting flavors and a luxurious texture that truly lives up to its royal name.

Why You’ll Love This Recipe

This dish offers a harmonious blend of smoky, creamy, and savory elements. The roasted eggplant béchamel brings a smooth, velvety base that complements the deep, spiced richness of the lamb stew. It’s a showstopping main course that feels both comforting and refined, perfect for special occasions or when you’re looking to explore classic Turkish flavors in your kitchen.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the lamb stew:

• lamb shoulder or leg, cubed

• olive oil

• onion, finely chopped

• garlic, minced

• tomato paste

• large tomato, grated

• ground cumin

• salt and pepper

• water or beef stock

• fresh parsley, for garnish

For the eggplant béchamel base:

• large eggplants

• butter

• all-purpose flour

• milk, warm

• grated kashar or mozzarella cheese

• salt and pepper

Directions

1. Roast the eggplants either directly over an open flame or in a 425°F (220°C) oven until the skins are charred and the flesh is soft, about 25 minutes. Let cool, peel off the skin, and mash the flesh finely. Set aside.

2. In a pot, heat the olive oil over medium heat and sauté the onions until translucent. Add garlic and cook for 1 minute.

3. Stir in the tomato paste, grated tomato, and cumin. Cook until the tomatoes are softened and the mixture is aromatic.

4. Add the cubed lamb, season with salt and pepper, and cook until browned.

5. Pour in the water or beef stock, bring to a simmer, cover, and cook for 45–60 minutes, or until the lamb is tender and the sauce is thickened.

6. In a separate saucepan, melt the butter and whisk in the flour to form a roux.

7. Gradually add the warm milk, whisking continuously until the sauce thickens and becomes smooth.

8. Stir in the mashed eggplant and grated cheese. Season with salt and pepper to taste, and cook for an additional 3–4 minutes until creamy.

9. To serve, spread the eggplant béchamel on a plate, spoon the lamb stew on top, and garnish with fresh parsley. Optionally, serve with roasted green peppers.

Servings and timing

This recipe yields 4 servings. The preparation and cooking time is approximately 1 hour and 30 minutes, including roasting the eggplants and simmering the lamb.

Variations

• Meat substitution: Use beef or veal instead of lamb if preferred.

• Vegetarian version: Replace lamb with sautéed mushrooms and chickpeas in the tomato base.

• Cheese options: Substitute kashar with aged cheddar or fontina for different flavor profiles.

• Spiced twist: Add a pinch of cinnamon or allspice to the lamb stew for a warmer, spicier note.

• Baking finish: For a gratinéed effect, assemble in a baking dish and broil briefly to brown the top.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the lamb stew and eggplant base separately over low heat, stirring frequently to maintain the creamy texture. The eggplant béchamel may thicken when chilled, so add a splash of milk if needed during reheating.

FAQs

What does “Hünkar Beğendi” mean?

The name translates to “The Sultan Liked It” or “Sultan’s Delight,” indicating the dish’s origin in Ottoman palace cuisine.

Can I roast eggplants ahead of time?

Yes, you can roast and mash the eggplants a day in advance. Store them in the refrigerator until ready to use.

Is there a vegetarian version of this dish?

Yes, the lamb stew can be replaced with sautéed mushrooms or a tomato-based vegetable stew.

Can I use pre-cooked or canned eggplant?

While possible, freshly roasted eggplant delivers superior flavor and texture.

What is kashar cheese?

Kashar is a semi-hard Turkish cheese. You can substitute it with mozzarella, aged cheddar, or fontina.

Can I freeze Hünkar Beğendi?

The lamb stew freezes well for up to 3 months. The eggplant béchamel is best made fresh but can be refrigerated and gently reheated.

How do I get a smoky flavor in the eggplant?

Roasting eggplants directly over an open flame imparts a distinct smoky taste that enhances the dish.

Is this dish spicy?

Not inherently. You can add chili flakes or a pinch of cayenne if you prefer some heat.

What should I serve with this dish?

Traditionally served alone, it also pairs well with rice, bulgur pilaf, or crusty bread.

Can I make the béchamel sauce without flour?

To keep it gluten-free, use cornstarch or a gluten-free flour blend to make the roux.

Conclusion

Hünkar Beğendi is a timeless classic that showcases the elegance and depth of Turkish cuisine. With its tender, flavorful lamb and creamy, smoky eggplant base, it brings history and luxury to your plate. Whether you’re exploring new cultural dishes or preparing a rich meal for guests, this “Sultan’s Delight” is sure to impress.

Hünkar Beğendi (Sultan’s Delight)

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• Author: Emma Delaney
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Turkish
• Diet: Halal

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Description

A luxurious Ottoman-inspired dish made with tender lamb stew served atop a creamy roasted eggplant and béchamel purée—rich, comforting, and deeply flavorful.

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Ingredients

Units USM Scale 1x2x3x

• 500g lamb shoulder or leg, cubed
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 large tomato, grated
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1 cup water or beef stock
• Fresh parsley for garnish
• 2 large eggplants
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk, warm
• 1/2 cup grated kashar or mozzarella cheese
• Salt and pepper to taste

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Instructions

1. Roast eggplants directly over open flame or in a 425°F (220°C) oven until skin is charred and flesh is soft (about 25 minutes). Let cool, then peel and finely mash. Set aside.
2. In a pot, heat olive oil and sauté onions until translucent. Add garlic and stir for 1 minute.
3. Stir in tomato paste, grated tomato, and cumin. Cook until tomatoes are soft.
4. Add lamb, season with salt and pepper, and cook until browned. Add water or stock. Simmer covered for 45–60 minutes until meat is tender and sauce thickens.
5. In a separate saucepan, melt butter and whisk in flour to create a roux. Gradually add warm milk, whisking until smooth and thickened.
6. Stir in mashed eggplant and cheese. Season with salt and pepper. Cook for another 3–4 minutes until creamy.
7. To serve, spoon the eggplant béchamel onto a plate and top with lamb stew. Garnish with fresh parsley. Optional: Serve with roasted green peppers.

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Notes

• For an authentic smoky flavor, roast eggplants over an open flame.
• Kashar cheese is traditional, but mozzarella or a mild melting cheese works as a substitute.
• The béchamel can be prepared in advance and reheated before serving.
• Serve with rice or crusty bread to soak up the delicious sauce.

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Nutrition

• Serving Size: 1 portion
• Calories: 520
• Sugar: 6g
• Sodium: 420mg
• Fat: 34g
• Saturated Fat: 14g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 5g
• Protein: 35g
• Cholesterol: 105mg