Hünkar Beğendi (The Sultan's Favorite Dish) is a fascinating traditional recipe with a rich history that spans centuries. This refined dish, which combines eggplant with beef, was a favorite of Sultan Murad IV in the 17th century. Over time, it has become a symbol of sophisticated cuisine, adored for its rich flavors and delicate texture. In this recipe, I will guide you step by step to recreate this delicacy at home, turning every meal into a royal banquet.
Preparation time: 20 minutes
Cooking time: 1 hour
Servings: 4
Ingredients:
*For the meat:*
- 1 kg beef tenderloin
- 4 tablespoons olive oil
- 1 large onion, diced
- 1/2 cup tomato sauce or diced tomatoes
- 1 tablespoon red pepper paste or tomato paste
- Salt, to taste
- Pepper, to taste
*For the eggplant:*
- 3 large eggplants
- 4 tablespoons butter or olive oil
- 4 tablespoons flour
- 2 cups milk
- 1.5 cups grated cheese
- Salt, to taste
Preparation of Hünkar Beğendi:
1. Preparing the eggplants:
Start by washing the eggplants. Dry them with a kitchen towel and to avoid bitterness, prick them in a few places with a fork. This will allow steam to escape during baking. Preheat the oven to 200°C and place the eggplants directly on the oven rack. Bake for about 30-40 minutes until soft and the skin is browned. Once baked, remove them from the oven and let them cool slightly. Then, peel them, cut them into quarters, and let them drain.
2. Preparing the meat:
In a pressure cooker, add the olive oil and sauté the diced onion until golden. This will add a deep flavor to the dish. Cut the beef tenderloin into small cubes and add it to the pot. Sauté until it changes color and releases its juices. Then, add the tomato sauce, red pepper paste, salt, and pepper to taste. Add 2 cups of hot water, close the lid, and let the meat simmer for 30-40 minutes until tender.
3. Preparing the eggplant puree:
After the eggplants have cooled, melt the butter in a pot, then add the flour. Stir constantly with a wooden spoon for 5 minutes until it forms a smooth paste. Lower the heat and gradually add the milk, stirring continuously to avoid lumps. When the mixture becomes like a soft puree, add the peeled and mashed eggplants, salt, and grated cheese. Continue to stir for 5 minutes, then turn off the heat.
4. Serving:
On a large platter, spread the eggplant puree, then place the cooked meat on top. This arrangement not only looks appetizing but also combines the flavors in an incredible way. I also like to add a crushed garlic clove to the eggplant puree for an extra touch of flavor.
Suggestions and variations:
If you prefer a lighter version, you can prepare the eggplants like an eggplant salad, without onion, keeping them simple and flavorful. This recipe can be served alongside a fresh salad or a portion of basmati rice to complete the meal.
Nutritional benefits:
This dish is rich in protein due to the beef, while eggplants provide a significant amount of fiber, vitamins, and antioxidants. Olive oil and butter offer healthy fats, essential for a balanced diet.
Frequently asked questions:
- Can I use chicken instead of beef?
Yes, you can adapt the recipe using chicken, but the cooking time will be shorter.
- How can I make the puree creamier?
For a creamier puree, you can add sour cream or ricotta cheese.
- Is this dish suitable for a diet?
Although it is a richer dish, it can be included occasionally in a balanced diet, considering the healthy ingredients.
Hünkar Beğendi is more than just a recipe; it is a journey through time, a story of culinary refinement. Whether you prepare it for a special occasion or simply to indulge yourself, this delicacy will not disappoint. Enjoy and savor every bite!
Preparation time: 20 minutes
Cooking time: 1 hour
Servings: 4
Ingredients:
*For the meat:*
- 1 kg beef tenderloin
- 4 tablespoons olive oil
- 1 large onion, diced
- 1/2 cup tomato sauce or diced tomatoes
- 1 tablespoon red pepper paste or tomato paste
- Salt, to taste
- Pepper, to taste
*For the eggplant:*
- 3 large eggplants
- 4 tablespoons butter or olive oil
- 4 tablespoons flour
- 2 cups milk
- 1.5 cups grated cheese
- Salt, to taste
Preparation of Hünkar Beğendi:
1. Preparing the eggplants:
Start by washing the eggplants. Dry them with a kitchen towel and to avoid bitterness, prick them in a few places with a fork. This will allow steam to escape during baking. Preheat the oven to 200°C and place the eggplants directly on the oven rack. Bake for about 30-40 minutes until soft and the skin is browned. Once baked, remove them from the oven and let them cool slightly. Then, peel them, cut them into quarters, and let them drain.
2. Preparing the meat:
In a pressure cooker, add the olive oil and sauté the diced onion until golden. This will add a deep flavor to the dish. Cut the beef tenderloin into small cubes and add it to the pot. Sauté until it changes color and releases its juices. Then, add the tomato sauce, red pepper paste, salt, and pepper to taste. Add 2 cups of hot water, close the lid, and let the meat simmer for 30-40 minutes until tender.
3. Preparing the eggplant puree:
After the eggplants have cooled, melt the butter in a pot, then add the flour. Stir constantly with a wooden spoon for 5 minutes until it forms a smooth paste. Lower the heat and gradually add the milk, stirring continuously to avoid lumps. When the mixture becomes like a soft puree, add the peeled and mashed eggplants, salt, and grated cheese. Continue to stir for 5 minutes, then turn off the heat.
4. Serving:
On a large platter, spread the eggplant puree, then place the cooked meat on top. This arrangement not only looks appetizing but also combines the flavors in an incredible way. I also like to add a crushed garlic clove to the eggplant puree for an extra touch of flavor.
Suggestions and variations:
If you prefer a lighter version, you can prepare the eggplants like an eggplant salad, without onion, keeping them simple and flavorful. This recipe can be served alongside a fresh salad or a portion of basmati rice to complete the meal.
Nutritional benefits:
This dish is rich in protein due to the beef, while eggplants provide a significant amount of fiber, vitamins, and antioxidants. Olive oil and butter offer healthy fats, essential for a balanced diet.
Frequently asked questions:
- Can I use chicken instead of beef?
Yes, you can adapt the recipe using chicken, but the cooking time will be shorter.
- How can I make the puree creamier?
For a creamier puree, you can add sour cream or ricotta cheese.
- Is this dish suitable for a diet?
Although it is a richer dish, it can be included occasionally in a balanced diet, considering the healthy ingredients.
Hünkar Beğendi is more than just a recipe; it is a journey through time, a story of culinary refinement. Whether you prepare it for a special occasion or simply to indulge yourself, this delicacy will not disappoint. Enjoy and savor every bite!