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Hünkar Beğendi (Sultan's Delight)

Asia › Turkey
serves 4 6 hr 10 min Medium 8 versions
Dinner For Guests Stovetop One Pot
Meat Dishes

Kebab with Beğendi, Marinated

One of 8 versions of Hünkar Beğendi (Sultan's Delight). The table below shows how their ingredients differ.

Ingredients

Servings 4 people
  • 500 gram diced beef or lamb · coarsely diced
  • 1 piece onion
  • 1 tablespoon paste
  • 2 piece aubergine
  • 3 tablespoon butter
  • 1 tablespoon flour
  • 1.5 water glass (200 ml) milk
  • 3 tablespoon kaşar cheese · grated
  • 1 piece lemon
  • 1 dessert spoon salt
  • To serve
  • 2 piece green pointed pepper
  • 1 piece tomato

How to make it

Open in kitchen mode
  1. Grate the onion and squeeze it to draw out its juice.
  2. Put the meat in a bowl, pour the grated onion and its juice over it and stir.
  3. Leave it in the fridge for 5-6 hours.
  4. Heat a tablespoon of butter in a pan.
  5. Fry the meat until it has released its own juices and absorbed them again.
  6. Work the tomato paste into water and pour it into the pan with a little salt.
  7. Cook until the meat is tender.
  8. Char the aubergines over the hob.
  9. Peel them and leave them for 10 minutes in water with lemon.
    10 min
  10. Squeeze them to draw out the water.
  11. Heat a spoonful of butter in a small pan.
  12. Add the flour and cook it until it turns golden.
  13. Take it off the heat and mix it with the aubergines.
  14. Adjust the salt and beat it to a puree.
  15. Add the remaining butter and the grated kaşar cheese.
  16. Add the milk and stir it in well.
  17. Put some of this puree on the plate first, then add the meat and its own sauce, and serve.
Tips

You can also serve it with grilled pointed peppers and slices of tomato at the side of the plate.

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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 — — — — — — ✓ —

Classic

serves 6 1 hr 25 min

The classic recipe, in which meat cooked with tomatoes is served with a hot beğendi puree made at the moment of serving.

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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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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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