Hünkar Beğendi (Ottoman-Style Lamb Stew with Eggplant Purée)

Hünkar Beğendi (Ottoman-Style Lamb Stew with Eggplant Purée)

Hünkar Beğendi is one of the most refined and symbolic dishes in Turkish cuisine, carrying the elegance of the Ottoman palace straight to the modern table. Its name literally means “The Sultan Liked It,” a title that reflects both its royal origins and its enduring prestige. According to culinary history, this dish was served in the imperial kitchens of Istanbul during the Ottoman era, where balance, texture, and subtle luxury defined palace cooking.

At its heart, Hünkar Beğendi is a dish of contrasts done perfectly. Tender, slow-cooked lamb stew rests on a velvety eggplant purée enriched with milk, butter, and cheese. The smoky depth of roasted eggplants meets the richness of lamb in a way that feels indulgent yet deeply comforting. This harmony is what makes the dish timeless.

In TasteAtlas 2025/2026 rankings, Hünkar Beğendi earned a high score of 4.39, placing it among the World’s Best 100 Foods and highlighting it as one of the most celebrated flavors of global cuisine. This recognition is not surprising. Few dishes manage to combine historical prestige, technical finesse, and emotional warmth so seamlessly.

Traditionally associated with Istanbul and Ottoman palace cuisine, Hünkar Beğendi also reflects the broader philosophy of Turkish cooking: respect for ingredients and patience in preparation. The lamb is never rushed. The eggplants are roasted until fully softened and infused with smoke. Each element is prepared separately, then brought together in a final presentation that feels both rustic and regal.

Today, Hünkar Beğendi remains a favorite for special occasions and elegant home dinners. It is a dish that tells a story—of empires, craftsmanship, and the quiet confidence of a recipe perfected over centuries.

Hünkar Beğendi

Hünkar Beğendi is a classic Ottoman dish featuring tender lamb stew served over a silky roasted eggplant purée enriched with milk and cheese. Ranked among the world’s best foods with a high score of 4.39 by TasteAtlas 2025/2026.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Course Main Course

Cuisine Turkish, Turkish Cuisines

Servings 4 people

Calories -1520 kcal

Ingredients

  

Ingredient Group: Lamb Stew

• 500 gr lamb shoulder or leg, diced
• 2 tablespoon olive oil
• 1 piece medium onion, finely chopped
• 2 piece cloves garlic, minced
• 1 tablespoon tomato paste
• 1 cup hot water or lamb stock
• Salt to taste
• Freshly ground black pepper

Eggplant Purée (Beğendi)

• 3 piece large eggplants
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1½ cups milk, warm
• 1½ cup grated kaşar cheese (or mozzarella)
• Salt to taste

Instructions

 

Instruction Group: Lamb Stew

• Heat olive oil in a pot and sauté the chopped onion until soft and translucent.
• Add the lamb pieces and cook until lightly browned on all sides.
• Stir in garlic and tomato paste, cooking briefly to release aroma.
• Add hot water or stock, season with salt and pepper, cover, and simmer gently for about 60–75 minutes until the meat is tender and saucy.

Eggplant Purée

• Roast the eggplants directly over flame or in the oven until completely soft and smoky.
• Peel the eggplants, discard skins, and finely chop or mash the flesh.
• Melt butter in a saucepan, add flour, and cook gently without browning.
• Gradually whisk in warm milk to form a smooth béchamel-style sauce.
• Add mashed eggplant and salt, cooking until silky and thick.
• Stir in grated cheese and mix until fully melted and creamy.

Assembly

• Spoon the eggplant purée onto plates.
• Top generously with the lamb stew and serve immediately.

Notes

Hünkar Beğendi is traditionally served hot and fresh. The smoky flavor of properly roasted eggplants is essential to the authenticity of this dish.

Ingredients

For the Lamb Stew

• 500 g lamb shoulder or leg, cut into cubes

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 tablespoon tomato paste

• 1 cup hot water or lamb stock

• Salt, to taste

• Freshly ground black pepper

For the Eggplant Purée (Beğendi)

• 3 large eggplants

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1½ cups whole milk, warmed

• ½ cup grated kaşar cheese (or mozzarella)

• Salt, to taste

Preparation & Cooking Steps

Lamb Stew

1. Heat olive oil in a deep pot over medium heat.

2. Add the chopped onion and cook until soft and translucent.

3. Add the lamb pieces and sauté until lightly browned on all sides.

4. Stir in garlic and tomato paste, cooking briefly to release aroma.

5. Pour in hot water or stock, season with salt and pepper, cover, and simmer gently for 60–75 minutes until the lamb is tender and the sauce thickens.

Eggplant Purée

6. Roast the eggplants directly over a flame or in the oven until fully softened and smoky.

7. Peel off the skins and finely chop or mash the eggplant flesh.

8. Melt butter in a saucepan, add flour, and cook gently without browning.

9. Gradually whisk in warm milk to create a smooth, creamy base.

10. Add the mashed eggplant and salt, cooking until silky and thick.

11. Stir in the grated cheese and mix until fully melted.

Assembly

12. Spread the eggplant purée onto serving plates.

13. Spoon the lamb stew generously over the purée and serve immediately.

Tips & Tricks

• Roast eggplants thoroughly for a deep smoky flavor—this defines the dish.

• Use warm milk to avoid lumps in the purée.

• Simmer lamb slowly to achieve a tender, melt-in-the-mouth texture.

• Do not brown the flour; a pale base keeps the purée smooth.

• Serve immediately for the best texture and aroma.

Serving & Presentation

Hünkar Beğendi is traditionally served hot, plated with the eggplant purée as a base and the lamb stew on top. It pairs beautifully with simple rice pilaf and a light seasonal salad. For an authentic touch, serve with crusty bread to enjoy every bit of the sauce.

Nutrition Information (Approximate per Serving)

• Calories: 520 kcal

• Protein: 32 g

• Fat: 36 g

• Carbohydrates: 18 g

• Fiber: 6 g

FAQ

What does Hünkar Beğendi mean?
It means “The Sultan Liked It,” reflecting its royal Ottoman origins.

Can I use beef instead of lamb?
Yes, but lamb provides a more traditional and richer flavor.

Is Hünkar Beğendi gluten-free?
The purée contains flour, but it can be adapted using gluten-free flour.

Can the dish be made ahead?
The lamb stew can be prepared in advance; the purée is best made fresh.

Which cheese is traditionally used?
Kaşar cheese is traditional, but mozzarella works well.

Why must eggplants be roasted?
Roasting gives the essential smoky flavor that defines the dish.

Closing Thoughts

Hünkar Beğendi is more than a recipe—it is a reflection of Ottoman culinary artistry and Turkish hospitality at its finest. With its rich history, elegant balance of flavors, and global recognition from TasteAtlas, this dish remains a proud ambassador of Turkish cuisine. If you are looking to experience a meal that feels both comforting and regal, Hünkar Beğendi is an unforgettable choice.