Çoban salatası (shepherd's salad)
Baked sütlaç (rice pudding)
Karnıyarık (stuffed aubergines)
1 h 5 minMedium
Hünkar beğendi (sultan's delight) recipe
Tender diced beef served on a smoky aubergine and cheese béchamel. A dish from the Ottoman palace kitchen and a favourite for guests.
- Total time
- 1 h 40 min
- Makes
- 4 servings
- Difficulty
- Hard
- Region
- Istanbul
- Per serving
- ~610 kcal
Method
Brown the meat
Fry the meat in the butter over a high heat until it releases its juices and they evaporate. Add the onion and cook until pink.
Cook slowly
Add the tomato paste, chopped tomatoes and peppers, then the hot water. Cover and cook over a low heat until the meat is melt-in-the-mouth tender. Season with salt at the end.
Char the aubergines
Turn the aubergines over a flame, or in a 220 degree oven, until the skins are charred. Peel them, keep them in lemony water, then squeeze out and chop finely.
Make the béchamel
Cook the flour in the butter until it smells toasty. Add the milk gradually, whisking, and add the aubergine once it thickens.
Assemble
Take the purée off the heat and stir in the cheese and salt. Spread the purée on a plate, spoon the meat into the middle and serve hot.
Tips
- Keeping the aubergine in water keeps it pale, but add it to the béchamel without squeezing and the purée will be watery.
- Use shin or sirloin for the meat, as lean fillet turns out dry.
Storage
Keep the meat and the purée in separate containers in the fridge for 2 days. Reheat the purée with a little milk.
About Hünkar beğendi (sultan's delight)
Hünkar beğendi is a palace dish said to be named after the sultan's liking for it. The purée is also served as a side dish with lamb and chicken.
Nutrition
| Energy | 610 kcal |
|---|---|
| Protein | 34 g |
| Fat | 40 g |
| Carbohydrate | 29 g |
Frequently asked questions
Can the aubergines be charred in the oven for the purée?
Yes. Roast them for 30 minutes at 220 degrees on the grill setting, turning from time to time. They will be less smoky than over a flame but still tasty.
