hardmainmeatCC0 1.0 Universal
Hünkar Beğendi – Sultan’s Delight: Spiced Beef Stew over Smoky Eggplant Puree
Legendary Ottoman palace classic: melt-in-your-mouth spiced beef stew served over a luxurious bed of smoked eggplant and melted cheese puree.
Prep
20 min
Cook
45 min
Total
65 min
Ingredients
4servings
- Lean stewing beef in small cubes500 g
- Large eggplants2 piece
- Yellow onion1 piece
- Crushed tomatoes200 g
- Butter30 g
- All-purpose flour20 g
- Warm milk200 ml
- Grated aged cheese (kaşar or cheddar)60 g
- Water or broth250 ml
- Olive oil25 ml
- Salt
Preparation Steps
1
Brown beef cubes and onion in olive oil for 8 minutes. Add tomatoes, water, and salt; simmer covered for 35 minutes until tender.
35 min timer
2
Roast eggplants at 220°C for 25 minutes, peel smoky skins, and finely mash the tender flesh.
25 min timer
3
Melt butter in a pan, whisk in flour for 1 minute, then gradually add warm milk until a smooth bechamel forms.
3 min timer
4
Stir in mashed eggplant and grated cheese; cook over low heat until cheese melts into a silky, luscious puree.
2 min timer
5
Spread warm eggplant puree across a platter and ladle the rich, saucy beef stew directly over center.
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Provenance & Public Domain Audit
Source: Traditional Anatolian & Turkish Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
