Hunkar Begendi

History

Hunkar Begendi, meaning "Sultan's Delight," is a legendary Ottoman dish that dates back to the 19th century. According to popular legend, this creamy eggplant puree was created to impress Empress Eugénie of France during her visit to Sultan Abdülaziz in 1869. The dish was supposedly so delicious that the Empress requested the recipe from the palace chefs.

This elegant dish represents the sophisticated cuisine of the Ottoman palace kitchens, where French culinary influences merged with traditional Turkish flavors. The combination of silky eggplant puree topped with tender lamb stew became a symbol of imperial hospitality and culinary excellence.

Ingredients

• 4 large eggplants
• 500g lamb or beef, cubed
• 2 onions, chopped
• 3 tbsp butter
• 3 tbsp flour
• 2 cups milk
• 100g cheese (kaşar or gruyere)
• Tomato paste, spices (salt, pepper, paprika)

Preperation

1. Roast eggplants over open flame until charred
2. peel and mash the flesh
3. Make a roux with butter and flour
4. gradually add milk to create béchamel
5. then fold in mashed eggplant and cheese
6. For the stew, sauté onions, add meat, tomato paste, and spices, then simmer until tender
7. Serve the creamy eggplant topped with the meat stew.