Hünkar Beğendi: Sultan’s Delight with Slow-Braised Veal Tips, FAQ & printable recipe

Tips for success

For the best smoky flavor, char the eggplants directly over a gas flame or on a grill. If using an oven, broil them until the skin is blackened, but the flavor will be milder.

Always let the eggplants steam in a covered bowl after charring — this loosens the skin and makes peeling effortless.

To get a silky béchamel, whisk constantly while adding the milk. If lumps form, strain the sauce before adding the eggplant.

The puree can be made ahead and reheated gently, but it's best fresh. When reheating, add a splash of milk to restore its creamy consistency.

Variations

• Beef Chuck: Substitute beef chuck for the veal. The braise will take about 1 1/2 hours, but the result is equally tender and rich. Use the same seasonings and method.
• Lamb Version: Use lamb shoulder, cut into cubes, for a more robust flavor. Reduce the braising time to about 45 minutes, as lamb is more tender. The smoky eggplant pairs beautifully with lamb.
• Vegetarian Beğendi: Omit the veal entirely and serve the eggplant puree as a side dish or a main with sautéed mushrooms. Increase the butter and cheese slightly for richness, and add a pinch of smoked paprika to mimic the meaty depth.
• Spicy Kick: Add a finely chopped fresh red chili or a teaspoon of red pepper flakes to the aromatics when cooking the onion. This adds a gentle heat that complements the smoky eggplant and rich meat.

Storage and make-ahead

Fridge

Store leftover Hünkar Beğendi in an airtight container in the refrigerator for up to 3 days. The puree may thicken; stir in a splash of milk when reheating.

Freezer

Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator.

Reheat

Reheat leftover Hünkar Beğendi in a saucepan over low heat, stirring occasionally, until piping hot. Add a splash of milk or broth if the mixture seems dry.

Leftover Hünkar Beğendi can be stored in an airtight container in the refrigerator for up to 3 days.

The eggplant puree will absorb some liquid, so stir in a little milk or broth when reheating. Reheat gently in a saucepan over low heat, stirring frequently, until warmed through.

The braised veal can be made up to 2 days ahead and refrigerated. Reheat gently on the stovetop before serving. The eggplant puree is best made fresh, but it can be prepared a few hours ahead and kept warm in a covered saucepan over very low heat, stirring occasionally.

Serving ideas

Serve Hünkar Beğendi as a main course with crusty bread or rice to soak up the extra sauce. A simple green salad with a lemon vinaigrette balances the richness. For a traditional Turkish meal, serve with a side of pickled vegetables or a yogurt-based cucumber salad.

This dish is substantial enough to stand alone, but it also pairs beautifully with a glass of full-bodied red wine, such as a Turkish Boğazkere or a Syrah.

For a special occasion, present the puree in a large serving dish with the veal mounded in the center, and let guests spoon their own portions.

Frequently asked questions

Recipe card

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

Prep 30 minCook 1 h 15 minRest 5 minTotal 1 h 50 minServes 4

Ingredients

• 1 1/4 lb veal stew meat, cut into small cubes
• 2 tbsp butter
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tbsp pepper paste
• 1 1/4 cups beef broth
• 3 whole eggplants
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 1/4 cups whole milk
• 2/3 cup Turkish kaşar cheese, shredded
• 1/4 tsp freshly grated nutmeg

Instructions

1. In a large heavy pot or Dutch oven, melt the butter over medium-high heat. Add the veal cubes in a single layer and sear until deeply browned on all sides, about 6 to 8 minutes. Do not crowd the pan; work in batches if needed. Transfer the seared veal to a plate and set aside. Let it rest for 3 minutes before slicing.
2. Reduce the heat to medium. Add the diced onion to the same pot and cook, stirring occasionally, until softened and golden, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant. Stir in the tomato paste and pepper paste, cooking for 2 minutes to deepen their flavor.
3. Return the seared veal to the pot. Pour in the beef broth, scraping the bottom to release any caramelized bits. Bring to a simmer, then reduce the heat to low, cover, and let it braise gently for 1 hour, until the veal is fork-tender. Stir occasionally and add a splash of water if the liquid reduces too much. Let it rest for 3 minutes before slicing.
4. While the veal braises, char the whole eggplants directly over a gas flame or on a grill, turning occasionally with tongs, until the skin is completely blackened and blistered, about 8 to 10 minutes. Transfer to a bowl, cover with plastic wrap, and let steam for 5 minutes.
5. When cool enough to handle, peel off the blackened skin, discarding it. Place the flesh in a colander and gently press to release excess liquid. Coarsely chop the eggplant flesh and set aside.
6. In a separate medium saucepan, melt the remaining butter over medium heat. Add the flour and whisk continuously for 2 minutes until the mixture is pale golden and smells nutty. This roux will thicken the béchamel.
7. Gradually whisk in the milk, a little at a time, until the sauce is smooth and thickens, about 4 minutes. Fold in the chopped eggplant, nutmeg, and shredded kaşar cheese. Stir until the cheese is melted and the puree is silky. Keep warm over low heat.
8. Once the veal is fork-tender, remove the pot from the heat. Let the veal rest in the sauce for at least 3 minutes. Check that the internal temperature of the veal reaches at least 145°F (63°C) before serving.
9. Spoon a generous swirl of the warm eggplant puree onto a shallow serving dish, creating a bed. Using a slotted spoon, arrange the braised veal over the puree. Spoon some of the pan sauce over the top, letting it cascade down the sides.
10. Lift a steaming bite with a fork, making sure to get both the veal and the puree on the fork. The veal should be so tender it yields easily. Serve the remaining sauce on the side.

Contains: gluten, milk

Estimated nutrition per serving

Calories

680

Protein

38 g

Carbohydrates

22 g

Fat

48 g

Automatic estimate from the ingredient list, not laboratory-verified.