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Hünkar Beğendi (Sultan's Delight)

Asia › Turkey
serves 2 35 min Easy 8 versions
Under 45 Minutes Dinner Grilled
Meat Dishes

Lamb Chops on Beğendi

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

Ingredients

Servings 2 people
  • 4 piece lamb chops · kalem cut, thin
  • 1 piece aubergine
  • half tea glass (100 ml) milk
  • 1 dessert spoon flour
  • 1 tablespoon grated kaşar cheese
  • 1 tablespoon butter
  • a quarter piece tomato
  • 1 piece green pointed pepper
  • 1 sprig parsley
  • 1 teaspoon salt

How to make it

Open in kitchen mode
  1. Grill the chops or fry them in a non-stick pan.
  2. Char the aubergine and clean off the skin.
  3. Mash it well and leave it to cool.
  4. Heat the butter and cook the flour in it.
  5. Add the aubergines and stir well.
  6. Add the grated kaşar cheese and the milk and bring it to the boil.
  7. Adjust the salt.
  8. Spread the beğendi over a serving plate and arrange the chops on top.
  9. Serve hot with charred tomatoes, peppers and parsley.
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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 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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