Hünkar Beğendi: A Legendary Dish from Ottoman Palace Cuisine

Hünkar Beğendi stands as a testament to the opulence and refined tastes of Ottoman palace cuisine. This iconic dish features a velvety smooth puree of slow-cooked eggplant, enriched with butter, flour, and kashar cheese. It is then crowned with succulent lamb, tenderly simmered with tomatoes and garlic, creating a harmonious blend of textures and flavors.

The dish's evocative name, Hünkar Beğendi, translates to "the Sultan liked it." According to popular legend, the dish earned its royal approval during the visit of Empress Eugénie, wife of Napoleon III, to the Ottoman palace. The Sultan was so captivated by its taste that the dish was named in his honor, cementing its place in culinary history.

The true essence of Hünkar Beğendi lies in the exquisite balance achieved between its two primary components. The "beğendi" base offers a smoky depth from roasted eggplant, seamlessly blended with a silky Béchamel sauce. This creamy foundation provides a rich counterpoint to the tender, slow-cooked lamb, which is infused with the savory notes of tomatoes and aromatic spices.

Preparing Hünkar Beğendi involves a meticulous process. The lamb is first seared and then slow-cooked for about 40-45 minutes with onions, garlic, green peppers, tomato paste, and diced tomatoes until exceptionally tender. Simultaneously, the eggplant is roasted until smoky, peeled, finely chopped, and then combined with a Béchamel sauce made from butter, flour, and milk. Kashar cheese and nutmeg are added to the beğendi for richness and aroma, creating a dish that is both comforting and sophisticated.