Hunkar Begendi

Hunkar Begendi Recipe - Vegetarian Turkish Dish with Eggplant and Kasseri Cheese

Region / culture: Turkey | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Hunkar Begendi, also known as Sultan's Delight, is a traditional Turkish dish that consists of creamy eggplant puree topped with a rich cheese sauce. This decadent dish is a favorite in Turkish cuisine and is sure to impress your guests with its unique flavors and textures.

History

Hunkar Begendi has a long history dating back to the Ottoman Empire. It is said to have been created for Sultan Murad IV, who was so pleased with the dish that he declared it to be fit for a Sultan, hence the name Sultan's Delight. The dish has since become a staple in Turkish cuisine and is often served at special occasions and celebrations.

Ingredients

4 small eggplants (about 0.5 lb or 227 g each)
1 tbsp butter
1 tbsp flour
0.33 cup milk
0.25 cup freshly grated kasher or kasseri cheese (or use romano cheese)
0.5 tsp salt
freshly grated black pepper

How to prepare

First, roast the eggplants by pricking each one in 3 or 4 places with the tines of a long-handled fork.
Then impale them, one at a time, on the tines of the fork and turn them over a gas flame until the skin chars and begins to crack. If you have an electric stove, pierce the eggplants, place them on a large baking sheet, and broil them 4 inches from the heat, cutting away any badly charred spots on the surface.
Cut the eggplants in half lengthwise and finely chop them.
Then mash the pulp to a smooth puree with the back of a spoon or with a mortar and pestle.
In a heavy 3 to 4 qt (3.78 liter) saucepan, heat the tablespoon of butter over moderate heat.
When the foam begins to subside, stir in the flour and when it is completely absorbed, pour in the milk all at once.
Stir vigorously with a whisk, cook over high heat until the mixture comes to a boil and thickens heavily.
Beat in the pureed eggplant, reduce the heat to low, and stir occasionally, simmering for 5 minutes.
Off the heat, add the cheese, salt, and a few grindings of pepper.
Beat vigorously until the mixture is thick enough to hold its shape almost solidly in the spoon.
Taste for seasoning and serve immediately.
Hunkar begendi traditionally accompanies roast or braised veal or lamb.

Variations

You can add roasted red peppers or sun-dried tomatoes to the eggplant puree for added flavor. You can also top the dish with toasted pine nuts or chopped fresh herbs for a garnish.

Cooking Tips & Tricks

When roasting the eggplants, make sure to char the skin evenly to ensure a smoky flavor in the puree. Be sure to mash the eggplant pulp until it is smooth and creamy for the best texture. When making the cheese sauce, be sure to whisk vigorously to prevent lumps from forming and to achieve a smooth consistency.

Serving Suggestions

Hunkar Begendi is traditionally served with roast or braised veal or lamb. It can also be enjoyed on its own as a vegetarian main dish.

Cooking Techniques

Roasting the eggplants over an open flame or under the broiler is key to achieving a smoky flavor in the dish. Be sure to cook the cheese sauce over low heat to prevent it from curdling.

Ingredient Substitutions

You can use any type of cheese you prefer in the sauce, such as mozzarella or feta. You can also use gluten-free flour if you have a gluten intolerance.

Make Ahead Tips

You can roast the eggplants and make the eggplant puree ahead of time and store it in the refrigerator until ready to make the cheese sauce. The dish can be assembled and baked just before serving.

Presentation Ideas

Serve Hunkar Begendi in individual ramekins or on a platter garnished with fresh herbs. You can also drizzle olive oil or balsamic glaze on top for added flavor.

Pairing Recommendations

Hunkar Begendi pairs well with a crisp salad or roasted vegetables. It also goes well with a glass of red wine or Turkish tea.

Storage and Reheating Instructions

Hunkar Begendi can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for 15-20 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Hunkar Begendi contains approximately 250 calories.

Carbohydrates

Each serving of Hunkar Begendi contains approximately 20 grams of carbohydrates.

Fats

Each serving of Hunkar Begendi contains approximately 10 grams of fats.

Proteins

Each serving of Hunkar Begendi contains approximately 8 grams of proteins.

Vitamins and minerals

Hunkar Begendi is a good source of vitamin C, vitamin K, and potassium.

Alergens

Hunkar Begendi contains dairy (cheese) and gluten (flour) allergens.

Summary

Hunkar Begendi is a rich and creamy dish that is high in fats and proteins. It is a good source of vitamins and minerals, but should be enjoyed in moderation due to its calorie content.

Summary

Hunkar Begendi is a delicious and indulgent dish that is sure to impress your guests. With its creamy eggplant puree and rich cheese sauce, it is a perfect choice for a special occasion or celebration. Enjoy this traditional Turkish dish with your favorite meat or as a vegetarian main course.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was during a trip to Istanbul, Turkey, where I stumbled upon a small, cozy restaurant tucked away in a bustling market. As soon as I walked in, I was greeted by the mouth-watering aroma of spices and grilled meats. My curiosity got the best of me, and I decided to sit down and try one of their signature dishes.

The waiter recommended the Hunkar Begendi, a traditional Turkish dish that translates to "Sultan's Delight." I was intrigued by the name and couldn't wait to see what it was all about. When the dish arrived at my table, I was greeted by a generous serving of tender lamb stew topped with a creamy eggplant puree. The flavors were unlike anything I had ever tasted before - rich, savory, and utterly satisfying.

I couldn't resist asking the waiter for the recipe, and much to my surprise, he was more than happy to share it with me. He explained that Hunkar Begendi has been a staple in Turkish cuisine for centuries, passed down through generations of chefs and home cooks. As he recited the ingredients and cooking instructions, I felt a newfound sense of excitement and inspiration.

Back home, I couldn't wait to recreate the Hunkar Begendi in my own kitchen. I gathered all the necessary ingredients - lamb shoulder, eggplant, tomatoes, onions, and a medley of spices. As I began to cook, I followed the recipe with precision, paying close attention to each step and ensuring that every flavor was perfectly balanced.

The aroma that filled my kitchen brought back memories of my time in Istanbul, and I couldn't help but feel grateful for the culinary journey that had brought me to this moment. As the lamb stew simmered on the stove and the eggplant roasted in the oven, I knew that I was onto something truly special.

After hours of cooking, the Hunkar Begendi was finally ready. I carefully plated the dish, piling the creamy eggplant puree high on top of the tender lamb stew. With a sprinkle of fresh parsley and a drizzle of olive oil, it was a work of art - a feast for both the eyes and the palate.

As I took my first bite, I was transported back to that small restaurant in Istanbul, where I had first discovered the magic of Hunkar Begendi. The flavors were just as I remembered - bold, complex, and utterly delicious. I knew that this recipe would become a staple in my own repertoire, a dish that I would make time and time again for loved ones and special occasions.

Over the years, I have shared the recipe for Hunkar Begendi with friends and family, each time passing on the tradition and history behind this iconic Turkish dish. It has become a favorite among my loved ones, a dish that brings people together and creates lasting memories.

The moment I found this recipe will always hold a special place in my heart, a reminder of the power of food to connect us to different cultures and experiences. And as I continue to cook and explore new recipes, I am grateful for the lessons learned and the flavors discovered along the way. Hunkar Begendi will forever be a part of my culinary journey, a dish that tells a story of tradition, passion, and love.