Hünkâr Beğendi Recipe

Hünkâr Beğendi remains one of the most distinctive dishes inherited from Ottoman cuisine. Although centuries have passed, it always manages to become one of the most popular dishes for special occasions of Turkish Cuisine.

“Hünkâr beğendi” means “the Sultan liked it” in Turkish. There are different accounts about when it first appeared.

According to one account, this dish, which was offered to Sultan Murad IV, who reigned in the Ottoman Empire in those years (1612-1640), was highly appreciated by the sultan. That’s why the name of the dish remained “Hünkâr Beğendi.”

In another account, this dish appeared in the 19th century during the reign of Sultan Abdulaziz. The Sultan orders the cooks of the palace to prepare a special meal. The chefs of the palace prepare this dish and it is highly appreciated by the Sultan.

With this recipe, it can be prepared for 4 people in about 1.5 hours.

Ingredients

For the eggplant mix;

• 5 eggplants (choose eggplants that are not too thin),

• 2 tablespoons butter,

• 2 tablespoons flour,

• 2 cups milk (UHT or pasteurized) (a cup is 200 ml),

• 100 grams grated cheddar cheese,

• 2 teaspoons salt,

• Half a teaspoon black pepper,

For the meat saute;

• 2 tablespoons butter,

• 400 grams diced lamb or beef meat,

• 1 medium onion,

• 1 green pepper,

• 3 cloves garlic,

• Half a tablespoon tomato paste,

• 2 tomatoes,

• 2 cups boiling water,

• 1 teaspoon thyme,

• 1 teaspoon paprika,

• 1 teaspoon salt,

• Half a teaspoon black pepper.

Directions

The meat saute;

Step 1: Add 2 tablespoons butter to the pressure cooker,

Step 2: Melt the butter, add the meat and cook until the liquid released by the meat has evaporated,

Step 3: Dice the green pepper and add it to the pot, cook for 5 minutes,

Step 4: Finely chop the onion and add it to the pot, cook for 10 minutes,

Step 5: Add half a tablespoon tomato paste to the pot and cook for 10 minutes,

Step 6: Grate 2 tomatoes and add to the pot, cook for 5 minutes,

Step 7: Finely chop 3 cloves garlic and add to the pot,

Step 8: Add salt, pepper, paprika and thyme,

Step 9: Add 2 cups boiling water to the pot,

Step 10: Close the lid of the pressure cooker and let it cook for 20 minutes on medium heat.

Eggplant mix;

Step 11: Leave the 5 eggplants unpeeled and prick each one deeply with a fork in 5-6 places,

Step 12: Put the eggplants on the baking tray and cook them in the middle of the oven preheated to 200°C for 50 minutes. After making sure that the eggplants are completely soft, take them out of the oven,

Step 13: When the eggplants have cooled, peel them and cut the eggplant into small cubes,

Step 14: Set aside the chopped eggplants,

Step 15: Add 2 tablespoons butter to a medium saucepan,

Step 16: Melt the butter, add 2 tablespoons flour and stir constantly, be careful not to burn the flour, after 2 minutes, add 2 cups milk to the pot and keep stirring continuously,

Step 17: Add the eggplants and continue stirring,

Step 18: Add 100 grams grated cheddar and stir until the cheddar is completely melted,

Step 19: Add salt and pepper,

Step 20: Finally, spoon 5 tablespoons of the eggplant mixture onto a plate and top it with the sautéed meat. Sprinkle some parsley on top if you wish. Hünkâr Beğendi is ready to serve!

Here is another recipe from The Turkish Cuisine; Karnıyarık Recipe

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