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Hünkar Beğendi (Sultan's Delight)

Asia › Turkey
serves 6 1 hr 20 min Medium 8 versions
Dinner
Meat Dishes

Kebab with Beğendi, Tomato

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

Ingredients

Servings 6 people
  • 750 gram diced lamb
  • 6 piece aubergine
  • 3 tablespoon butter
  • 3 coffee cup (70 ml) flour
  • 2 water glass (200 ml) milk
  • 1 tea glass (100 ml) kaşar cheese
  • 1 piece lemon
  • 1 piece onion · dried
  • 1 tablespoon paste
  • 2 piece tomato
  • 5 water glass (200 ml) water
  • 1 teaspoon spices
  • 1 dessert spoon salt
  • To decorate
  • 2 piece green pointed pepper

How to make it

Open in kitchen mode
  1. Pierce the aubergines in 3-5 places with the point of a knife.
  2. Char them whole and peel them while they are still hot.
  3. Leave them in water with lemon so that they do not darken.
  4. Melt 2 tablespoons of fat and add the flour.
  5. Stir with a whisk over a medium heat for 3-4 minutes.
    4 min
  6. Add the cold milk and stir.
  7. After cooking for 5-6 minutes, chop the aubergines, mash them, squeeze them well and add them to the sauce.
    6 min
  8. Stir with a wooden spatula and add the salt and the cheese.
  9. Melt a tablespoon of butter and add the meat.
  10. Cook until the meat has released its juices and absorbed them again.
  11. Add the onion and fry.
  12. Add the tomato paste and, a minute later, the flour and the tomato, and stir.
  13. Add the salt and the spices and leave it to cook.
  14. Share the beğendi out between the serving plates.
  15. Share the meat out over the beğendi and serve.
Tips

If you like, you can decorate the top with charred pointed peppers and tomatoes.

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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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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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