Sultans Delight Hunkar Begendi Recipe

This recipe for Sultan’s Delight is an absolute game-changer—it’s like a trip to culinary heaven with its rich, savory layers that remind me of my grandma’s cozy kitchen. Plus, the combination of tender, spiced meat and creamy, cheesy eggplant purée is the kind of indulgence that makes you feel like royalty!

I love the rich flavors and creamy texture of a dish called Hünkar Beğendi. This is tender lamb or beef—cooked, as they do in Turkey, with a sufficient quantity of onions, a few cloves of garlic, and quite a bit of paprika simmered way down into the mix—served over an eggplant purée that’s been taken to heaven with sufficient quantities of butter (try 10 tablespoons), milk (use a pint), and, if you can find it, kasseri cheese.

Ingredients

• Lamb or beef: Rich in protein and iron, essential for muscle and energy.
• Olive oil: Healthy fat source, rich in antioxidants, heart-friendly.
• Eggplants: Low-calorie, high in fiber, rich in vitamins and minerals.
• Kasseri or mozzarella cheese: Source of calcium and protein, adds creaminess.
• Garlic: Enhances flavor, offers antimicrobial properties, heart-healthy.
• Tomato paste: Provides depth, rich in lycopene, supports heart health.
• Paprika: Adds color and subtle spice, good source of vitamins A and E.
• Lemon juice: Freshens dish, boosts vitamin C, aids digestion.

Ingredient Quantities

• 500g lamb or beef, diced
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 cup beef stock
• Salt and pepper to taste
• 1 teaspoon paprika
• 1 bay leaf
• 2 eggplants
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 cup grated kasseri or mozzarella cheese
• 1 tablespoon lemon juice
• Fresh parsley, chopped for garnish

Instructions

1. Start with the eggplants. Set the oven to 200˚C (400˚F) to warm up. Use a fork to puncture the eggplants several times, and then lay them out on a baking sheet. Roast them for half an hour to 40 minutes and expect to see skin blackened and wrinkled by the time they’re done. The flesh should be soft enough that when you press a finger against the surface, it will give easily and not spring back. When you take the eggplants from the oven, allow them to cool before you start peeling them.

2. In a large skillet, warm the olive oil over medium heat. Toss in the diced lamb or beef and sauté until it has developed a nice brown crust all over. Remove the meat from the skillet and set it aside.

3. The onion and garlic go into the same pan. Sauté until the onion turns translucent. Stir in the tomato paste and cook for 1-2 minutes, or more until it’s very fragrant, and starting to brown.

4. Return the meat to the skillet. Add the beef broth, salt, pepper, paprika, and bay leaf. Bring to a simmer and cook on low heat for about 45 minutes to 1 hour or until the meat is tender and the sauce has thickened.

5. As you cook the meat, ready the béchamel sauce for the eggplants. Slice the roasted eggplants in half and remove the flesh, placing it in a bowl. With a fork, mash the flesh until smooth, and put it aside.

6. In another saucepan, melt the butter over medium heat. In a steady stream, add the flour and stir constantly to make a roux, cooking for about 1 minute.

7. Slowly incorporate the milk into the roux, whisking all the while to ensure a lump-free sauce. Continue to cook and stir until the sauce is visibly thickened and no longer looks raw.

8. In the béchamel sauce, mix the mashed eggplant, the grated cheese, the lemon juice, and a pinch of salt and pepper. Cook the sauce until the cheese is melted and the sauce is smooth.

9. For serving, take the eggplant purée and using a spoon, place it on a serving platter or on individual plates. Follow that up by placing some portion of the stewed meat and the sauce atop the puréed eggplant.

10. Before serving, top with freshly chopped parsley. Enjoy your Sultan’s Delight!

Equipment Needed

1. Oven
2. Baking sheet
3. Fork
4. Large skillet
5. Wooden spoon or spatula
6. Knife
7. Cutting board
8. Saucepan
9. Whisk
10. Bowl
11. Spoon
12. Measuring spoons
13. Measuring cups

FAQ

• What cut of lamb or beef is best for this recipe?
  
  Opt for tender cuts like lamb shoulder or beef chuck, which become tender and flavorful after simmering.
• Can I use a different type of cheese?
  
  Yes, you can substitute kasseri with mozzarella, Parmesan, or even cheddar if desired.
• How do I get the smoky flavor in the eggplants?
  
  Roast or grill the eggplants until the skin is charred and the flesh is soft to achieve a smoky flavor.
• Is it necessary to use a bay leaf?
  
  While optional, the bay leaf adds a subtle aromatic flavor that complements the dish beautifully.
• Can I make the bechamel sauce ahead of time?
  
  Yes, you can prepare the sauce earlier, but it’s best to reheat gently and adjust the texture with a bit more milk if needed.
• What can I serve with Hunkar Begendi?
  
  Serve with rice pilaf, crusty bread, or a simple green salad to complete the meal.

Substitutions and Variations

500g diced lamb or beef— Substitute boneless chicken thighs or use mushrooms for a vegetarian version.
2 tablespoons of olive oil – can be replaced with sunflower or avocado oil.
1 cup grated kasseri or mozzarella cheese
– Substitute with cheddar or gouda cheese.
1 tablespoon lemon juice – Substitute with lime juice or a touch of vinegar.
1 cup beef stock – You can substitute vegetable stock or chicken stock for it.

Pro Tips

1. Smoking the Eggplants For an extra depth of flavor, consider grilling the eggplants over an open flame instead of roasting them in the oven. This will give the eggplant a smoky taste that complements the dish beautifully.

2. Marinate the Meat Enhance the flavor of the lamb or beef by marinating it in olive oil, garlic, and some herbs (like rosemary or thyme) for a few hours before cooking. This can help tenderize the meat and infuse additional flavor.

3. Cheese Varieties While kasseri or mozzarella are great choices, experimenting with a mix of kasseri and a sharper cheese like Parmesan can add a more complex flavor to the béchamel sauce.

4. Deglaze for Richness Before returning the meat to the skillet, consider deglazing the pan with a splash of red wine after sautéing the onions and garlic. This will lift any flavorful brown bits from the pan and enrich the sauce.

5. Eggplant Texture If you enjoy a smoother consistency for the eggplant purée, use a food processor instead of mashing with a fork. This will create a silkier base for the dish.