Hünkar Beğendi: Sultan’s Delight with Slow-Braised Veal

Hünkar Beğendi, the Sultan's Delight, is a regal Turkish dish where fork-tender veal, braised in a rich tomato and pepper sauce, is served over a silky, smoky puree of fire-roasted eggplant folded into a creamy béchamel with melted kaşar cheese. This version brings the full experience to a home kitchen with clear steps and classic techniques.

This recipe captures the essence of Ottoman palace cooking: slow-braised veal in a deeply savory sauce, spooned over a luxurious eggplant puree that gets its character from charring the eggplant directly over a flame.

The smoke, the cream, the tender meat — every bite is a lesson in balance. It's a dish that feels special enough for a celebration yet simple enough for a weekend dinner.

Ingredients

Why this recipe works

The veal is seared first to develop a rich crust, then braised gently in broth with tomato and pepper pastes.

This two-step process builds layers of flavor: the browning adds depth, while the low, slow simmer breaks down the meat's connective tissue until it's fork-tender. The sauce reduces slightly, concentrating its taste into a glossy, clinging glaze.

The eggplant puree starts with charring the whole fruit over an open flame, which imparts a smoky, almost meaty flavor that you can't get from roasting in the oven.

The flesh is then folded into a classic béchamel — butter, flour, milk — enriched with nutmeg and kaşar cheese. The result is a silky, savory bed that contrasts beautifully with the rich veal.

Notes and substitutions

Kaşar cheese is a Turkish semi-hard cheese with a mild, buttery flavor and excellent melting qualities. If you can't find it, a combination of mozzarella and provolone works well.

For the eggplant, look for firm, glossy specimens with no soft spots. The charring step is essential — don't skip it, as it gives the puree its signature smokiness.

Veal stew meat is ideal, but beef chuck cut into cubes is a perfect substitute. Pepper paste, a staple in Turkish cooking, adds a sweet-spicy depth; if unavailable, mix tomato paste with a pinch of smoked paprika. Whole milk gives the béchamel the richest texture; lower-fat milk will work but yield a thinner puree.

• veal stew meat: beef chuck, cut into 1-inch cubes — the braise will be just as tender.
• pepper paste: 1 tbsp tomato paste plus 1/2 tsp smoked paprika for a similar depth.
• Turkish kaşar cheese: a mix of mozzarella and provolone for a mild, melty cheese.
• whole milk: 2% milk works, but the puree will be slightly less rich.

Equipment

• Large heavy-bottomed pot or Dutch oven
• Tongs
• Chef's knife
• Cutting board
• Wooden spoon
• Whisk
• Mixing bowl
• Serving spoon