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Hünkar Beğendi (Sultan's Delight)
5 from 30 votes

Hünkar Beğendi (Sultan's Delight)

Hünkar Beğendi (Sultan's Delight) features a rich lamb stew served over a creamy, smoky aubergine (eggplant) purée. The lamb is slowly simmered with onions, garlic, peppers, tomatoes, and spices until tender, while the aubergine is roasted, blended into a béchamel-style sauce with butter, flour, milk, and cheese, creating a smooth base that complements the savory meat.

Prep Time
20 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 50 mins
Servings: 4 people
Calories: 623 kcal
Course: Main Course
Cuisine: Mediterranean, Turkish

Ingredients

Lamb stew
  • 800 g lamb diced
  • 1 tablespoon olive oil
  • 1 large onion (diced)
  • 3 cloves garlic (minced)
  • 2 green pepper diced, Turkish variety
  • 2 large tomato diced
  • 1 teaspoon tomato paste
  • 1 teaspoon red pepper paste (optional, can be replaced with tomato paste)
  • 1 teaspoon salt
  • ½ teaspoon black pepper freshly ground
  • ½ teaspoon cumin
  • 1 cup chicken stock 240 ml, or water
Smokey Aubergine Pure
  • 750 g eggplant
  • 40 g butter
  • 40 g all-purpose flour
  • 400 ml milk warm, full fat
  • ¼ teaspoon nutmeg
  • ¾ teaspoon salt
  • 100 g cheddar cheese grated, or kasar cheese (or both
  • parsley to garnish, chopped

Instructions

Cooking the Lamb Stew
    Cup of Yum
  1. Heat a large heavy-based pan or dutch oven on medium to high heat.
  2. Add olive oil and brown the lamb, do it in 2 batches for a nice and even browning.
  3. Lower the heat and add the onions. Saute until soft and slightly browned.
  4. Add the peppers and garlic and cook for a few more minutes without burning the garlic.
  5. Stir in the tomatoes, tomato paste, pepper paste, cumin, salt, and black pepper, and give a good stir before adding the chicken stock or water.
  6. Bring it to a boil, take the lid off and gently simmer on low heat for 1.5 hours or until the lamb is tender.
  7. Check the liquid and add more if needed. Stir the lamb every half an hour or so to make sure it doesn't stick to the bottom. If there is too much liquid in the pan, cook further without the lid until the sauce thickens.
  8. Start preparing the smoky aubergine purée while the lamb is cooking.
Smokey Aubergine (Eggplant) Purée
  1. Prick the aubergines with a toothpick a few times and place them on a gas burner or BBQ.
  2. Cook them until the aubergines are softened and the skin is charred turning frequently.
  3. Alternatively, bake them in a 200° C (390° F) preheated oven for about 25 minutes or until the flesh is soft, but they won't have the smokey taste we are after.
  4. Place the aubergines in a bowl and let them cool down.
  5. Peel the aubergines and discard the seeds if there are any. Finely chop and place in a sieve to get rid of its bitter water. Set aside until needed.
  6. In a saucepan over medium heat, melt the butter, add the flour and cook for 2 minutes, stirring continuously.
  7. Whisk in a little of the warm milk at a time, stirring continuously until you have a smooth and velvety sauce. Cook for a few minutes until thickened, stirring continuously.
  8. Mix in the aubergine, and the grated cheese and season with salt and nutmeg. Keep warm.
  9. When the lamb is tender and the sauce is rich and thick, remove it from the heat.
  10. Spoon the aubergine purée on a plate and top it up with some of the lamb stew.
  11. Garnish with some chopped parsley.

Notes

  • Adjust salt carefully when using store-bought stock or stock cubes to avoid oversalting.
  • Lamb cooking time varies based on cut and size; cook until meat is tender and sauce thickened.
  • Choose slightly firm aubergines; remove seeds after cooking to reduce bitterness if necessary.
  • To avoid bursting, prick aubergines with a toothpick before roasting on gas burner, BBQ, or in a 200°C oven for about 45 minutes.
  • Drain cooked aubergine in a sieve to remove bitter water before making purée.

Nutrition Information

Calories 623kcal (31%) Carbohydrates 38g (13%) Protein 57g (114%) Fat 28g (43%) Saturated Fat 12g (60%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 11g (55%) Cholesterol 169mg (56%) Sodium 1467mg (61%) Potassium 1650mg (35%) Fiber 9g (36%) Sugar 19g (38%) Vitamin A 1482IU (30%) Vitamin C 69mg (77%) Calcium 375mg (38%) Iron 6mg (33%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 623

% Daily Value*

Calories 623kcal 31%
Carbohydrates 38g 13%
Protein 57g 114%
Fat 28g 43%
Saturated Fat 12g 60%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 11g 55%
Cholesterol 169mg 56%
Sodium 1467mg 61%
Potassium 1650mg 35%
Fiber 9g 36%
Sugar 19g 38%
Vitamin A 1482IU 30%
Vitamin C 69mg 77%
Calcium 375mg 38%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.