Hunkar Begendi Turkish dish-Mediterranean Cuisine

A Traditional Turkish Stew

Hunkar Begendi Turkish dish has been enjoyed for centuries. It is a delicious blend of flavors and textures that will leave you feeling satisfied and happy. The dish consists of a rich and creamy eggplant puree or “begendi” that is served with tender chunks of meat. The name Hunkar Begendi means “the Sultan liked it” and it is said to have been a favorite dish of Ottoman Sultans.

Conclusion

Hunkar Begendi Turkish dish is a delicious and traditional Turkish dish that is perfect for any occasion. It is easy to prepare and can be customized to suit your taste preferences. So, the next time you are looking for a new and exciting dish to try, give Hunkar Begendi a try and see why it has been a favorite of Turkish cuisine for centuries.

Ingredients:

3 Tbsp olive oil, I use a mild extra virgin
500 g lamb, lean cut, cut into 2 cm dice
1 medium onion, roughly chopped
3 garlic cloves, finely chopped
50 g tomato paste
2 tsp pul biber (Aleppo pepper)
1 tsp sugar
400 g tomato, skinned and chopped (I use fresh, but canned will do)
water
a little chopped parsley, to garnish (optional)
salt and pepper

Begendi Sauce

1 kg aubergine (eggplant)
25 g butter
25 g white flour
250 ml whole milk
salt and pepper

Instructions:

Grill the aubergines directly on a gas flame, turning regularly, until completely burnt and soft. This usually takes around 10–15 minutes. Cool slightly then peel off the burnt skin. Alternatively, you can roast the aubergines in a very hot oven (250 °C) until completely soft (around 1 hour), but you’ll lose most of the smoky flavour that makes the sauce unique.

Meanwhile, heat a thick bottomed wide pot over medium/high heat. Season the lamb pieces with salt and pepper, then brown in batches in the olive oil, using as much oil as needed. Set aside.

Turn the heat down to medium, then fry the onion, stirring regularly, until soft and translucent, but not browned, 8–10 minutes or more.

Add the garlic, tomato paste, pul biber and sugar. Fry for another 1–2 minutes, stirring constantly to avoid burning.

Return the lamb pieces (along with their juices) to the pan alongside the chopped tomatoes and enough water to just cover the meat. Season with salt and pepper, then bring to a boil. Turn the heat down and leave to simmer until the meat is completely tender, 45 minutes to an hour or more, depending on the cut. Leave off the heat for 10–15 minutes before serving.

Meanwhile, place a a large, thick bottomed frying pan or pot over medium heat. Add the butter and, once melted, the flour. Whisk until completely mixed, then add the milk while whisking vigorously. Keep stirring until you have a thick sauce, then season to taste with salt and pepper. Take off the heat. Roughly chop the smoky aubergine and add to the sauce. Taste for seasoning once more.

Add the begendi sauce to serving plates, topping with the lamb stew and a sprinkle of freshly chopped parsley, then serve immediately.

Recommended Wine for Hunkar Begendi Stew

Hünkar Beğendi is a rich and savoury Turkish dish featuring a slow-cooked lamb stew served over a smoky, creamy eggplant purée. Pairing wine with this dish means balancing its earthy, smoky, and savoury flavours, along with its hint of acidity from tomatoes, with a wine that complements but doesn’t overwhelm it.

Here are some excellent wine-pairing options:

Öküzgözü Red Wine

This Turkish red has medium tannins and bright acidity, with fruity and earthy notes that complement the smokiness and depth of Hünkar Beğendi.

Kalecik Karası

A lighter Turkish red, with berry flavours and moderate acidity, which works well with lamb dishes and doesn’t overshadow the creamy eggplant purée.

Tempranillo (especially from Rioja)

A Rioja Reserva or Crianza (aged in oak) has earthy and leathery qualities with a touch of acidity and red fruit, pairing well with the flavours in this dish. Its acidity and balance help it enhance both the lamb and the eggplant purée.

Zinfandel

For a bold option, a medium-bodied Zinfandel can work if you prefer something more intense. Zinfandel’s black fruit, spice, and sometimes smoky character align well with the dish’s smoky eggplant and tender lamb. Look for a more restrained Zinfandel to avoid overpowering the flavours.