🇹🇷 Turkey · Food
Sultan's Delight (Hünkar Beğendi)
By eatmundo · July 5, 2026
Hünkar Beğendi, or "Sultan's Delight," is an exquisite Ottoman classic, famously said to have charmed a sultan. Tender slow-cooked lamb or beef stew is served atop a creamy, smoky purée of roasted eggplant and melted cheese, creating a dish of unparalleled richness and flavor.
Ingredients
check them off as you prepareHow to Make It
- 1
Start by preparing the lamb stew: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Sear 1.5 lbs (680g) lamb stew meat, cut into 1.5-inch cubes, in batches until browned on all sides, then set aside.
- 2
Reduce heat to medium, add 1 finely chopped onion and sauté until softened, about 5 minutes. Stir in 2 cloves of minced garlic, 1 green pepper (chopped), and 1 tablespoon of tomato paste, cooking for 2 minutes until fragrant.
- 3
Return the seared lamb to the pot. Add 2 chopped tomatoes, 1 bay leaf, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 2 cups (470ml) of hot water or broth. Bring to a simmer, then cover and cook on low heat for 1.5-2 hours, or until the lamb is fork-tender.
- 4
While the stew simmers, prepare the eggplant beğendi: Roast 4 large eggplants directly over an open flame, on a grill, or under a broiler (turning frequently) until their skin is charred and the flesh is very soft, about 15-20 minutes. Place in a bowl, cover with plastic wrap, and let cool for 10 minutes to steam and ease peeling.
- 5
Carefully peel the cooled eggplants, remove any tough seeds, and finely chop the smoky flesh until it resembles a coarse purée. Don't worry about being perfectly smooth; a little texture is desirable.
- 6
In a separate medium saucepan, melt 3 tablespoons of unsalted butter over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook, stirring constantly, for 2 minutes to create a roux—it should smell slightly nutty.
- 7
Gradually whisk in 1.5 cups (350ml) of warm milk, a little at a time, to the roux. Continue whisking until the mixture thickens and is smooth. Fold in the chopped roasted eggplant and 1 cup (100g) of grated kashar or mozzarella cheese. Season with salt and pepper to taste, stirring until the cheese is melted and the beğendi is creamy.
- 8
To serve, spoon a generous portion of the creamy eggplant beğendi onto plates. Top with the tender, slow-cooked lamb stew, ensuring each serving gets plenty of rich sauce. Garnish with a sprig of fresh parsley, if desired.
Frequently Asked Questions
What's the best way to cook the eggplant for the beğendi to ensure a smoky flavor and prevent it from becoming watery?+
Roast whole eggplants in a hot oven (around 400°F/200°C) or grill them over an open flame until very soft and charred. After cooking, let them drain in a colander for at least 30 minutes to remove excess moisture.
Which cut of lamb is recommended for the stew component, and how should it be prepared for the best tenderness?+
Use lamb shoulder or leg, cut into 1-inch (2.5 cm) cubes. Searing the lamb pieces before slow-cooking them with the vegetables and liquids will ensure they become fork-tender and flavorful.
How can I achieve a smooth, lump-free béchamel sauce for the eggplant purée, and what kind of cheese is best?+
Gradually whisk warm milk into the butter-flour roux over medium heat, stirring continuously until smooth and thickened. Traditional recipes often use aged kashar cheese, but a mild provolone or even mozzarella can be used for a creamy, stretchy texture.
What's a common mistake when preparing Hünkar Beğendi, and how can it be avoided?+
A common mistake is undercooking the eggplant, which results in a tough or less flavorful purée. Ensure the eggplants are fully soft and collapsed after roasting, as this is crucial for the dish's creamy texture and signature taste.
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