Illustrative image
The finished dish may look different depending on the ingredients and preparation.
MediumMain coursesmeatCC0 1.0 Universal
Ottoman Palace Hünkâr Beğendi (Tender Braised Beef Stew over Smoky Eggplant Cheese Purée)
The crowning dish of Topkapi Palace cuisine ('Sultan's Delight'): succulent cubed beef simmered in rich tomato gravy, served over a velvety bechamel purée of fire-roasted smoky eggplants melted with Kaşar cheese.
Prep
25 min
Cook
60 min
Total
85 min
Ingredients
servings
4
- Tender beef chuck or rump, cut into small bite-sized cubes600 g
- Large eggplants, charred over open flame and peeled3 pc
- Unsalted butter60 g
- All-purpose flour2 tbsp
- Warm whole milk300 ml
- Aged Turkish Kaşar or grated kashkaval cheese100 g
- Rich tomato paste2 tbsp
- Salt1 tsp
Preparation Steps
1
Brown beef cubes in 1 tbsp butter, add chopped onion, tomato paste, salt, and 200 ml warm water. Cover and simmer gently for 50 minutes until meat is meltingly tender and gravy is concentrated.
50 min timer
2
Finely chop the charred eggplant flesh. Melt remaining butter in a saucepan, toast flour for 2 minutes, then whisk in warm milk to create a smooth bechamel sauce.
6 min timer
3
Stir chopped eggplant and grated Kaşar cheese into the hot bechamel until cheese melts into a silky, luscious purée. Spread eggplant base onto warm plates and spoon the glistening braised beef stew on top.
4 min timer
Cooking Journal
You haven’t tried this recipe yet
Nutrition Facts
per servingCalories
490
Protein
38g
Carbohydrates
18g
Fat
30g
Allergens
GlutenMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: Middle Eastern & Mediterranean Culinary Archives / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Levantine Culinary Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
