Where Did the Name “Hünkar Beğendi” Come From?

Sultan’s Beğendi: A Palace Flavor for the Empress’s Delicate Stomach
The story of Sultan’s Beğendi, one of the most exquisite dishes of Ottoman palace cuisine, dates back to the reign of Sultan Abdülaziz (1861-1876).
According to legend, Sultan Abdülaziz hosted Empress Eugénie, wife of French Emperor Napoleon III, in Istanbul.
Feverish preparations began for the banquet to be held at Beylerbeyi Palace.
The Empress brought her own chef with her.
The French chef prepared the béchamel sauce, popular in Europe at the time, while the palace’s Turkish chefs watched with curiosity.
One of the Turkish chefs was planning a salad with roasted eggplants that day.
Struck by the flavor and texture of the béchamel sauce, the master chef decided to try something new.
He mixed roasted and mashed eggplants with this famous French sauce.
The resulting smoky, creamy, and unique flavor was served alongside lamb.
Sultan Abdülaziz and especially Empress Eugénie were so fond of this dish that its name remained “Hünkar Beğendi” (Sultan’s Delight) from that day forward.
This story is the most delicious proof of how Eastern and Western cuisines can combine to create wonders.

Sultan’s Beijendi, a palace flavor for the empress’s delicate stomach. The story of Sultan’s Beendi, one of the most exquisite dishes of Ottoman palace cuisine, dates back to the reign of Sultan Abdulaziz, 1861 to 1876. According to legend, Sultan Abdulaziz hosted Empress Eugeni, wife of French Emperor Napoleon III, in Istanbul. Feverish preparations began for the banquet to be held at Baylor Bay Palace. The empress brought her own chef with her. The French chef prepared the bashamel sauce, popular in Europe at the time, while the palace’s Turkish chefs watched with curiosity. One of the Turkish chefs was planning a salad with roasted eggplants that day. Struck by the flavor and texture of the bashamel sauce, the master chef decided to try something new. He mixed roasted and mashed eggplants with this famous French sauce. The resulting smoky, creamy and unique flavor was served alongside lamb. Sultan Abdul Aziz and especially Empress Eugenie were so fond of this dish that its name remained hunker beendi sultan’s delight from that day forward. This story is the most delicious proof of how Eastern and Western cuisines can combine to create wonders.