Sultan’s Delight (Hunkar Begendi)

How to Make Hunkar Begendi,

One of the Indispensables of Turkish Cuisine?  Hunkar Begendi Recipe with Tips

We wrote the recipe for Hunkar begendi, one of the indispensable tastes of Turkish cuisine, for you. Here is the recipe for Hunkar begendi with all its tricks…

This article may interest you.  Karniyarik

When it comes to Turkish cuisine, many flavors come to mind, from kebab to lahmacun. Hünkar begendi, which is indispensable, especially in Ramadan months, is one of them! Thanks to the unique harmony of eggplant and meat, this flavor that draws our hearts out can be easily prepared at home. For those who want to pamper themselves and their loved ones with this wonderful dish, we have written the recipe for Hünkar begendi. Here is the recipe for Hünkar begendi with all its tricks…

Hunkar Begendi materials

For the tas kebab you will put on the eggplant favourite:

500 grams boneless diced lamb thigh meat
1 white onion
2 tablespoons of butter
1 clove of garlic
2 tomatoes
1 bell pepper
1 teaspoon tomato paste
1.5 glasses of water
1 teaspoon of salt
1 pinch of black pepper
For the eggplant favorite:

3-4 aubergines from the garden
75 grams of butter
2 tablespoons of flour
1.5 cups of warm milk
1 pinch of salt
1 handful of grated fresh cheddar
1 pinch of nutmeg

How to make Hünkar begendi aubergine?

One of the most curious things when it comes to Hunkar begendi it is “how to make it like it?”. To prepare the bedding, melt the butter in a large saucepan, add the flour and start frying on a slow fire. Take the roasted flour from the stove and let it rest on the side. Pierce the eggplants with a toothpick and cook over direct fire. Peel the skins of the aubergines, which are well cooked, and add them to the flour you roasted by chopping them. Put the pot on high heat again and start mixing the mixture by crushing it. Then add the grated cheddar and remove the pot from the stove. Add salt, nutmeg and warm milk to it. After mixing well, leave it aside to rest to absorb the milk.

Hunkar begendi the recipe

To prepare the meat of Hünkar Begendi, cut the onions into cubes and fry them in butter. Then add the meat and cook on medium heat until the water is absorbed. When the meat has absorbed its juices, add the minced garlic and the chopped peppers. Chop the peeled tomatoes into cubes and add them to the meat. Finally, add tomato paste, salt, pepper and water, mix well, then close the lid of the pot and let it cook on low heat for about an hour.

Braised lamb stew over silky eggplant puree, served with rice pilaf

I have heard two different stories surrounding the name of this dish, Hünkar Beğendi, which literately translates as “the Sultan liked it.” The first one is that the dish was created for Sultan Murad IV (1612-1640) and obviously he liked it. Where the dish was created–in the palace kitchens or in the kitchen of a moderate house that Murad IV spent a night on his way back from a hunting trip–is not clear. The second rumor is that the same dish was served for Empress Eugenie, the wife of Napoleon III, in Sultan Abdülaziz’s Beylerbeyi Palace in 1869, and she liked it so much that Abdülaziz promised her to ask his chef to give Eugenie’s cook the recipe. And the rumor goes that Abdülaziz’s chef was reluctant to share his recipe. I salute whoever shared the recipe later on.

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