Hünkar Beğendi ("Sultan’s Delight" Tomato-Braised Lamb/Beef over Smoky Charred Eggplant-Cheese Purée) – Authentic Turkey Recipe
Created at Dolmabahçe Palace in Istanbul: tender tomato-braised meat spooned over a smoky, cheesy roasted eggplant cloud.
- Country of Origin
- 🇹🇷 Turkey (Middle East, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Tender braised lamb or beef cubes in rich tomato-pepper sauce, Velvety smoky roasted eggplant and melted kashar/Gruyère purée, Flat-leaf parsley, Nutmeg, Garlic
Ingredients for Hünkar Beğendi ("Sultan’s Delight" Tomato-Braised Lamb/Beef over Smoky Charred Eggplant-Cheese Purée) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender braised lamb or beef cubes in rich tomato-pepper sauce, prepped into bite-sized pieces
- 1.5 cups velvety smoky roasted eggplant and melted kashar/Gruyère purée, washed and trimmed
- 1 cup flat-leaf parsley
- 1 medium onion and 3 cloves garlic, finely minced with nutmeg
- 1.5 tbsp traditional Turkey seasoning (garlic, Aleppo pepper, oregano, butter)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender braised lamb or beef cubes in rich tomato-pepper sauce for 5 minutes.
- Add minced onion, garlic, nutmeg, and garlic, Aleppo pepper, oregano, butter, stirring for 2 minutes until deeply aromatic.
- Add velvety smoky roasted eggplant and melted kashar/Gruyère purée and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in flat-leaf parsley right before serving warm.