Hünkar Beğendi is a classic dish from the Ottoman palace kitchen, made with tender lamb stew served over a smooth and creamy eggplant purée prepared with roasted eggplants and a béchamel-style base.
The name literally means “the Sultan liked it,” and the dish is also known in English as Sultan’s Delight. Once you try it, it’s easy to understand why this recipe has held its place in Turkish cuisine for centuries.
This is not an everyday dish in Turkish cooking, but a special one we love making when we want to prepare something truly traditional and a little extra.
The slow-cooked lamb is rich and comforting on its own, while the eggplant base is soft, silky, and deeply flavourful. Together, they create one of the most iconic combinations.
In this video, we show you how we make Hünkar Beğendi at home, step by step.
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Ingredients
For the Beğendi (Eggplant Purée)
1 kg eggplants
50 g butter
50 g flour
400 ml milk
1 teaspoon salt
Black pepper, to taste
A pinch of freshly grated nutmeg
For the Lamb Stew
1 tablespoon butter
1 kg diced lamb
2 medium onions, diced
3 cloves garlic, finely chopped
2 tomatoes, peeled and diced
2 tablespoons tomato paste
1 teaspoon salt
Black pepper, to taste
1 teaspoon dried oregano or thyme (kekik)
350 ml hot water
To Serve (Optional)
1 tablespoon chopped parsley
Instructions:
Roast the eggplants:
Preheat the oven to 230°C / 450°F. Pierce the eggplants in several places and place them on a lined baking tray. Roast for about 40 minutes, until completely soft. Set aside and continue with the lamb stew while they roast.
Brown the lamb:
Heat a large pan over medium-high heat and melt the butter. Add the lamb and brown on all sides, working in batches if needed. Do not overcrowd the pan. Transfer the browned lamb to a plate.
Make the stew base:
In the same pan, add the onions and cook until softened. Add the garlic and cook briefly, stirring constantly. Add the tomatoes and tomato paste and cook for about 5 minutes. Return the lamb to the pan, stir, and season with salt, black pepper, and oregano (or thyme).
Simmer:
Add the hot water (about 350 ml / 1½ cups), just enough to cover the meat. Reduce the heat to low, cover, and simmer gently for about 1 hour, or until the lamb is tender. Stir occasionally and add a little more water if needed.
Prepare the eggplants:
Remove the roasted eggplants from the oven and place them in a bowl. Cover and let sit for 5 minutes, then peel off the skins. Finely chop and mash the flesh until puréed, discarding any large seeds. Set aside.
Make the beğendi:
Melt the butter in a saucepan over medium-low heat. Add the flour and cook, stirring constantly, until smooth, lightly golden, and bubbly. Gradually add the milk, whisking continuously, and cook until thick, smooth, and creamy.
Combine:
Add the mashed eggplants to the sauce and mix well. Season with salt, black pepper, and a pinch of nutmeg. Taste and adjust if needed. (If using cheese, stir it in at this stage until melted.)
Serve:
Spoon the beğendi onto plates and top with the lamb stew. Garnish with chopped parsley if desired.
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1 Comment
Looks delicious!!