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Hünkar Beğendi (Sultan's Delight)

Asia › Turkey
serves 6 1 hr 25 min Medium 8 versions
Dinner Stovetop
Meat Dishes

Hünkar Beğendi

One of 8 versions of Hünkar Beğendi (Sultan's Delight) · the most complete write-up. The table below shows how their ingredients differ.

Ingredients

Servings 6 people
  • 1 kilogram lamb · or beef
  • 3 tablespoon margarine
  • 150 gram kaşar cheese
  • 1.5 water glass (200 ml) milk
  • 3 tablespoon flour
  • 4 piece aubergine
  • 2 piece tomato
  • 1 piece onion
  • 1 piece lemon
  • 1 dessert spoon salt

How to make it

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  1. Put a tablespoon of margarine and the meat in a pan and fry over a high heat.
  2. Add the coarsely chopped onion and fry a little longer.
  3. Peel the tomatoes, chop them small and add them to the pan.
  4. Add a little water, stir and leave it to cook.
  5. Char the aubergines over the flame.
  6. Peel them and drop them into water with lemon.
  7. When you are ready to serve, put 2 tablespoons of margarine in a deepish pan.
  8. Add 3 spoonfuls of flour and cook until it turns pink.
  9. Squeeze the aubergines well and add them to this mixture.
  10. Work them in over a low heat, mashing with a wooden spoon.
  11. Put in the grated kaşar cheese, cook a little longer and add the milk.
  12. Transfer the kebab you have been keeping to a serving dish and serve it with the beğendi alongside.
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Hünkar Beğendi (Sultan's Delight) versions

They are all the same dish; the table below lists only the ingredients that set them apart. Ingredients common to every version (flour, salt, oil) are left out — they make no difference.

Classic base Baked Beğendi only Marinated meat With lamb chops With minced meat With spice bag With tomato
Ingredient Classic Baked Beğendi only Marinated meat With lamb chops With minced meat With spice bag With tomato
flour ✓ ✓ ✓ ✓ ✓ — ✓ ✓
kaşar cheese ✓ ✓ ✓ ✓ ✓ — ✓ ✓
milk ✓ ✓ ✓ ✓ ✓ — ✓ ✓
lemon ✓ ✓ ✓ ✓ — — ✓ ✓
onion ✓ ✓ — ✓ — ✓ ✓ ✓
tomato ✓ ✓ — ✓ ✓ ✓ — ✓
butter — ✓ ✓ ✓ ✓ — — ✓
lamb ✓ ✓ — ✓ — — — —
margarine ✓ ✓ — — — — ✓ —
paste — ✓ — ✓ — — — ✓
pepper — — — ✓ ✓ — — ✓
water — ✓ — — — — ✓ ✓
black pepper — ✓ — — — ✓ — —
diced lamb — — — — — — ✓ ✓
parsley — ✓ — — ✓ — — —
basil — ✓ — — — — — —
bay leaf — ✓ — — — — — —
coconut — — ✓ — — — — —
garlic sauce — ✓ — — — — — —
lamb chops — — — — ✓ — — —
lettuce — — — — — ✓ — —
minced meat — — — — — ✓ — —
oil — ✓ — — — — — —
olive oil — — — — — ✓ — —
oregano — ✓ — — — — — —
processed cheese — — — — — ✓ — —
spice bag — — — — — — ✓ —
spices — — — — — — — ✓
tomato paste — — — — — — ✓ —

Baked

serves 6 1 hr 40 min

A palace-style kebab in which the meat goes into an earthenware dish, is layered with kaşar cheese and beğendi, and then rests in the oven.

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Beğendi only

serves 4 35 min

No meat, just the beğendi: a puree in which charred aubergine is worked into a bechamel made with milk.

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Marinated meat

serves 4 6 hr 10 min

A kebab in which meat marinated for 5-6 hours in onion juice is served with a puree of charred aubergines.

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With lamb chops

serves 2 35 min

A single serving: grilled lamb chops on a bed of beğendi.

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With minced meat

serves 4 40 min

A quick beğendi in which the puree of charred aubergines is mixed with minced meat and processed cheese.

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With spice bag

serves 6 1 hr 40 min

Diced lamb cooked slowly with a bag of spices; the classic method, in which the beğendi is built on a roux.

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With tomato

serves 6 1 hr 20 min

Diced lamb cooked with tomatoes and tomato paste, on a beğendi built with cold milk.

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