Hünkar Beğendi (Sultan’s Delight)
Hünkar Beğendi, also known as Sultan’s Delight, is a luxurious Turkish dish that combines tender lamb with a creamy, smoky eggplant purée. This culinary gem captures the essence of Ottoman flavors and is perfect for impressing guests or enjoying a cozy meal at home. With its rich textures and aromatic spices, Hünkar Beğendi promises an unforgettable dining experience.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 4
- Category: Main
- Method: Roasting/Sautéing
- Cuisine: Turkish
Ingredients
Scale
- 2 medium eggplants (about 1 lb)
- 1 lb lamb chops
- 1 medium onion, finely chopped
- 2 tbsp tomato paste
- 3 cloves garlic, minced
- 1 cup whole milk (or plant-based milk)
- 2 tbsp unsalted butter
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat the oven to 400°F (200°C). Slice eggplants in half lengthwise and place them cut side down on a baking sheet. Roast for about 30 minutes until soft and slightly charred.
- In a large skillet over medium heat, add olive oil. Season lamb chops with salt and pepper and sear for about 4-5 minutes per side until browned. Remove from pan and set aside.
- In the same skillet, sauté onion and garlic until translucent (about 5 minutes). Stir in tomato paste and cook for another couple of minutes.
- Scoop out the roasted eggplant flesh and blend it with butter and milk until smooth.
- Return onion mixture to the skillet with lamb chops. Add water or broth as needed, simmering for about 10 minutes.
- Serve the creamy eggplant purée topped with the lamb mixture.
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 570
- Sugar: 6g
- Sodium: 450mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 43g
- Cholesterol: 130mg