My Hünkar Beğendi recipe

Hünkar Beğendi is an icon of Ottoman cuisine and its name translates as “the Sultan’s delight” or simply “the Sultan liked it”. It is a roasted eggplant puree, thickened with a bechamel sauce and/or cream, on which a meat stew is served. Here you can find both a keto version and other classic alternatives.

Procedure to prepare the stew:

Heat a little extra virgin olive oil in a deep nonstick pot or skillet. Peel the onion, cut it into regular pieces and brown it over moderate heat. Add the meat cut into bites and seal it for a few minutes. Dilute the tomato paste in a glass with some hot water and add everything to the sauce. Season to taste and add a little more water (optionally a glass of red wine) until just covering the meat. Bring to a boil, then cover and simmer until the meat is tender (usually around 90 minutes).

Procedure to prepare the aubergine puree:

Roast the eggplants over direct heat until very tender. Peel them when they have cooled down, lightly pressing the meat to get rid of excess liquid. Process or chop with a knife and transfer the resulting puree to a pot or pan. Add the grated cheese and mascarpone. Season with fresh pepper. Heat over moderate heat while mixing until integrated.

How to serve Hünkar Beğendi:

Arrange the aubergine puree on a plate or platter and serve the meat on top, without covering it completely. Optionally, garnish with chopped parsley.

Tips ans tricks:

1. It’s possible to prepare the meat stew in advance and keep it in the fridge for one day, or even freeze it.
2. It’s important to get rid of the water from the aubergines, since it is bitter, and also so that the consistency of the puree is not too liquid.
3. If you can’t roast the eggplants, then simply bake them for 30-40 minutes. The result will be very good, although it will lack the smoky touch, which makes a big difference.
4. Salt the aubergines very lightly, or do without it altogether, considering that the cheese already provides enough salt.
5. As has been said, aubergines are usually mixed with bechamel, cream or a mixture of both. However, a little mascarpone cheese gives it an excellent flavor and consistency. On the other hand, grated cheese is an ingredient that does not always appear in recipes, but the above suggested give it a slightly spicy nuance that enhances the final result.
6. The proportions are approximate and can be adjusted according to the final consistency you want to achieve. If the puree is a bit runny, add a little more cream or mascarpone. If, on the other hand, it is too thick, it can be lightened with a little milk.