Imagine something delectable and juicy like a braised veal that melts in your mouth. Think of it now spread out over a wonderful smoked eggplant puree, with a rich, buttery taste. Feel the saltiness of the melted cheese along with the sweetness of the eggplant. Enjoy the spectacle as the knit sauce flows slowly and enticingly …

This is Hünkar beğendi, one of the top dishes of Turkish cuisine. It translates to “the Sultan’s Delight” and that is exactly it! The well-balanced spices will fascinate your palate in a very refined way. Try it and let it take you to the oriental pleasures!

Watch the video of the recipe on YouTube and subscribe to my channel for more tasty recipes. Don’t forget to turn on the subtitles!

Ingredients

For the meat

• 1 kg of beef
• 1/4 cup olive oil
• 1 large onion
• 1 clove of garlic or 1/2 tsp of garlic paste for a milder flavour
• 1/2 cup Red wine
• 4 ripe tomatoes grated or a pack of concentrated tomato sauce
• 3-4 bay leaves
• 3-4 grains of allspice
• A pinch of cinnamon, at the tip of the spoon
• Salt and pepper

For the eggplant puree

• 4 large eggplants
• 100 g butter
• 100 g flour
• 1 litre of milk
• 1 cup grated kefalotyri or kefalograviera or any other hard salty cheese you like
• Salt and pepper

Preparation

For the meat

Heat the olive oil and sauté the diced onion.

Place the meat in the pot and sauté until brown on all sides.

Tip in the garlic clove or paste.

Pour the wine and let it boil for 5 minutes.

Add the tomato sauce,

the bay leaves, spices, salt and pepper. Cover with water and let it simmer until the meat softens and the sauce thickens. During cooking, if necessary, add a little water. If you are using a pressure cooker, add 1 cup of water and cook for 30-45 minutes depending on the meat.

For the eggplant puree

Roast the eggplants in the oven or on the barbeque. Of course, it’s best if you grill them for the perfect smoky effect. You can even fire roast them on the gas stove.

Roast them until they soften inside. Let them cool and remove the flesh with a spoon. Mash them with a fork and set them aside.

Prepare the béchamel. Heat the milk in a saucepan or milk pot. Melt the butter in another pot. Add the flour and stir constantly over medium heat for about 5 minutes. Add the hot milk little by little, continuing to stir until all the milk is finished. Add salt and pepper.

Once the béchamel thickens and starts to boil, remove it from the heat. Pour the grated cheese along with the eggplant puree and mix well. To serve, spread the eggplant puree on the plate, place pieces of meat on top and pour over the sauce.

Enjoy!

Nanà