By eatmundo · July 5, 2026
Same ingredients, elsewhere in the world
34 matchesDishes from other countries' kitchens, made from the same core ingredients as Sultan's Delight (Hünkar Beğendi). The percentage is the share of ingredients the two recipes have in common.
RatatouilleIn France · same ingredients· Same technique64%
Classic Greek MoussakaIn Greece · same ingredients62%
Papoutsakia: Stuffed Eggplant 'Little Shoes'In Greece · same ingredients62%
Hünkar Beğendi, or "Sultan's Delight," is an exquisite Ottoman classic, famously said to have charmed a sultan. Tender slow-cooked lamb stew is served atop a creamy, smoky purée of roasted eggplant and melted cheese, creating a dish of unparalleled richness and flavor.
According to eatmundo's ingredient comparison, the closest dish to Sultan's Delight from another cuisine is Ratatouille (France): the two share 64% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow 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 470ml (2 cups) of hot water. 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 (1200g) 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, gently squeeze out the excess juice, 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 45g (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 is Hünkar Beğendi?
Hünkar Beğendi is a Turkish dish consisting of a savory meat stew, typically lamb, served over a creamy roasted eggplant purée. It is a signature dish of Ottoman cuisine and is commonly consumed as a main course for dinner.
What's the best way to cook the eggplant for the beğendi to ensure a smoky flavor and prevent it from becoming watery?
Char whole eggplants directly over an open flame, on a grill or under a broiler, turning often, until the skin is blackened and the flesh is completely soft and collapsed, 15-20 minutes. Cover them in a bowl for 10 minutes so they steam and peel easily. Then peel them, remove the tough seeds and gently squeeze out the excess juice before chopping, so the purée stays creamy rather than watery.
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 1.5-inch 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.
