Hünkar Beğendi

"Hünkar beğendi" is one of the famous dishes of the Ottoman palace cuisine. Its name means "The Sultan liked it". According to legend, this dish, which the sultan loved very much, got the name "Hünkar beğendi" from the first times it was prepared for him.

For the meat stew

• Beef 500 g
• Onion 1 pc
• Green pepper 2 pcs
• Butter 2 tbsp
• Tomato paste 1 tbsp
• Tomato 2 pcs
• Salt
• Black pepper

For the bechamel-eggplant mixture

• Butter 1 tbsp
• Flour 1 tbsp
• Heavy cream 1 cup (or milk)
• Eggplant 4 pcs
• Kashar cheese 100 g (or mozzarella)
• Salt
• Black pepper

Method

1. 1.Pierce 4 eggplants and bake in the oven at 180°C for 20 minutes until soft.
2. 2.In a pot (or pan), sauté the beef over medium heat until its juices evaporate.
3. 3.Once the juices have evaporated, add 2 tbsp of butter, finely chopped onion, and green pepper, and sauté for 5–6 minutes.
4. 4.Add 1 tbsp of tomato paste and sauté for another 1–2 minutes.
5. 5.Add the peeled and finely chopped tomatoes.
6. 6.Season with salt and pepper, and add half a cup of hot water. Cover with a lid and cook over low heat for 10–15 minutes.
7. 7.In another pan, melt 1 tbsp of butter.
8. 8.Add 1 tbsp of flour and stir for 2–3 minutes.
9. 9.When the flour smells toasted, gradually add the cream or milk while continuing to stir.
10. 10.Before the sauce thickens completely, add the roasted, chopped eggplants and cook for 3–4 minutes.
11. 11.Finally, add the grated kashar cheese, stir for 1 minute, and turn off the heat.
12. 12.Pour the bechamel-eggplant mixture onto a plate. Top with the meat stew and serve hot.