Sultan’s Delight: A Turkish Culinary Gem

On Jun 2, 2025 27 0

Ever dreamed of bringing a taste of authentic Turkish cuisine into your home? Here’s a guide to preparing a truly special dish known as Hünkar Beğendi, often translated as “Sultan’s Delight.” This classic features tender, savory meat stew served over a bed of smoky, creamy eggplant purée. It’s a combination that has pleased palates for generations, and with a little guidance, beginner cooks can successfully prepare this impressive meal. The journey of making it is almost as rewarding as the first delicious bite!

What You’ll Need

Get ready to gather these wonderful components:

Ingredients

🍆 3-4 medium-sized eggplants
🧈 3 tablespoons unsalted butter (halal)
🌾 3 tablespoons all-purpose flour
🥛 1.5 cups whole milk
🧀 ¾ cup grated Kaşar cheese (or a good melting halal cheese like mozzarella)
🍋 1 teaspoon lemon juice (optional, for eggplant color)
🧂 Salt, to taste
⚫ Freshly ground black pepper, to taste
🥩 500g (approx. 1.1 lbs) halal lamb or beef, cut into 1-inch (2.5cm) cubes. (Note: As these cubes slow-cook, they will tenderize significantly, and their edges will soften, causing them to appear more rounded in the finished dish, similar to what’s seen in the image.)
🧅 1 large onion, finely chopped
🧄 2 cloves garlic, minced (optional)
🍅 2 tablespoons tomato paste
🌶️ 1 tablespoon red pepper paste (mild or spicy, to your preference)
🫑 1/2 small red bell pepper, finely chopped (this will create the small red pieces visible in the sauce in the photo)
🫒 2 tablespoons olive oil
💧 1 cup beef or lamb broth (or water)
🌿 Fresh flat-leaf parsley, for garnish (a small sprig, as seen in the image)

Kitchen Equipment

🔪 Sharp knife and cutting board
🔥 Gas stove, grill, or oven broiler (for roasting eggplants)
🍳 Large pan or Dutch oven (for the meat stew)
(Medium saucepan – for the eggplant purée)
🥄 Wooden spoon or spatula
(Whisk)
🥣 Mixing bowls
🍽️ Serving plate

Guiding You Through: Step-by-Step

Let’s embark on this culinary adventure together! This dish has two main parts: the smoky eggplant purée (Beğendi) and the rich meat stew (Hünkar).

Part 1: Preparing the Dreamy Eggplant Purée (Beğendi)

The base of this dish is a velvety, smoky eggplant purée. The image shows this purée as smooth, pale yellow, and spread generously on the plate.

Roast the Eggplants for Smokiness: This is where the magic begins! The traditional way to get that signature smoky flavor is to char the eggplants. This means cooking them directly over a gas flame, on an outdoor grill, or under a very hot oven broiler. Turn them frequently with tongs until the skin is blackened, blistered, and a bit wrinkly all over. The eggplant should feel very soft when pressed. This process infuses the flesh with an incredible smoky aroma.
- Beginner’s Tip: If using a broiler, place eggplants on a foil-lined baking sheet about 4-6 inches from the heat source. Watch them carefully as they can burn quickly.
Peel and Prepare the Eggplant: Once charred and soft, carefully transfer the hot eggplants to a bowl and cover them with plastic wrap or a lid for about 10-15 minutes. This “sweating” process makes them easier to peel. Once cool enough to handle, peel off all the blackened skin. It should come away quite easily. Discard the skin and stems. Finely chop the soft eggplant flesh on a cutting board until it’s almost a pulp. Some prefer to mash it with a fork. For an extra smooth purée, you can give it a quick pulse in a food processor, but avoid over-processing into a liquid. If using, mix in the lemon juice now; this can help keep the eggplant from discoloring too much.
Make the Creamy Sauce Base (Béchamel): In the medium saucepan, melt 2 tablespoons of the butter over medium-low heat. Once melted, sprinkle in the flour. Stir constantly with the whisk or a wooden spoon for 1-2 minutes. This is called making a roux. Cooking the flour like this removes any raw taste and is key for a smooth sauce. Don’t let it brown too much.
Introduce the Milk Smoothly: Gradually pour in the milk, a little at a time, while whisking vigorously and constantly. Starting with just a splash of milk and whisking it into a smooth paste before adding more will help prevent lumps. Continue adding milk and whisking until all the milk is incorporated and the sauce is smooth and slightly thickened. This is a basic béchamel sauce.
Combine for the Beğendi: Add the prepared smoky eggplant pulp to the béchamel sauce in the saucepan. Stir well to combine everything thoroughly. Cook over low heat, stirring frequently, for about 5-7 minutes, allowing the flavors to meld and the purée to heat through. Remove the saucepan from the heat. Stir in the grated cheese until it’s completely melted and the purée is lusciously creamy and stretchy. Season with salt and freshly ground black pepper to your taste. The purée should be rich and flavorful. Keep it warm while you prepare the meat stew. If it thickens too much upon standing, you can stir in a tablespoon or two of warm milk to reach the desired consistency, which is a soft, spreadable purée like the one in the image.

Part 2: Cooking the Rich Meat Stew (Hünkar)

Now for the savory meat topping! The image shows tender, bite-sized pieces of meat – originally cut into cubes – which have become incredibly soft and are coated in a vibrant, glossy red sauce after the long simmering process.

Brown the Meat for Flavor: Heat the olive oil (or a combination of olive oil and the remaining 1 tablespoon of butter) in the large pan or Dutch oven over medium-high heat. Add the meat cubes to the hot pan. Don’t overcrowd the pan; if necessary, brown the meat in batches. Let the meat pieces sit for a couple of minutes on each side to develop a lovely brown crust. This searing process is crucial for building deep, savory flavor in the stew. Once browned, remove the meat from the pan with a slotted spoon and set it aside.
Sauté the Aromatics: To the same pan, add the finely chopped onion. If the pan is too dry, add a tiny bit more oil. Cook the onion over medium heat, stirring occasionally, until it softens and becomes translucent (see-through), about 5-7 minutes. If using garlic, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
Build the Rich Sauce: Stir in the tomato paste and red pepper paste. Add the finely chopped red bell pepper. Cook for 2-3 minutes, stirring constantly. This step toasts the pastes a little and softens the bell pepper, deepening their flavor and color, contributing to the rich red hue and the small, distinct red pieces seen in the finished dish’s sauce.
Simmer to Perfection: Return the browned meat to the pan. Pour in the beef/lamb broth or water. Stir everything together, scraping up any browned bits from the bottom of the pan (these are full of flavor!). Bring the mixture to a gentle boil. Then, reduce the heat to low, cover the pan with a lid, and let it simmer. This means it should bubble very gently. Cook for at least 1 to 1.5 hours, or until the meat is very tender and easily pierced with a fork. During this long simmering time, the meat cubes will soften considerably, and their originally sharp edges may become more rounded, which is normal and contributes to the tender texture and the appearance seen in the photograph. Stir occasionally and add a little more water or broth if the stew becomes too thick during cooking. The sauce should be rich and slightly reduced, but still saucy enough to coat the meat beautifully, with visible small pieces of red bell pepper. Season the stew with salt and pepper to taste.

Part 3: Assembling Your Sultan’s Delight

This is where you bring it all together to match the appealing presentation in the photograph.

Plate the Purée: Spoon a generous amount of the warm eggplant purée (Beğendi) onto each serving plate. Using the back of a spoon, spread it into a nice circular layer, as shown in the image, making a slight well or indentation in the center. The purée should look creamy and inviting.
Add the Stew: Carefully spoon the hot meat stew (Hünkar), with its rich red sauce containing the small pieces of bell pepper, into the well you made in the eggplant purée. Make sure to include some of that lovely sauce, which will pool slightly around the meat.
Garnish and Serve: For the final touch, place a small, fresh sprig of flat-leaf parsley on top of the meat stew, just like in the photograph. This adds a pop of green color and a hint of freshness. Serve immediately while everything is warm and delicious.

This dish, with its contrasting textures and harmonious flavors, is more than just a meal; it’s an experience. The satisfaction of preparing such a renowned dish from scratch is immense.

Don’t hesitate to try your hand at this Hünkar Beğendi. It’s a wonderful way to explore new flavors and techniques. Feel free to share how your Sultan’s Delight turns out; witnessing fellow food lovers enjoy their homemade dishes is always a joy!