Middle Eastern Eggplant Beef (Hunkar Begendi, Sultan’s Delight)
Hunkar Begendi translates as “the sultan’s delight,” and it earned that name at the Ottoman court in the 1800s. The dish pairs slow-braised beef in a bright tomato sauce with a silky puree of smoke-roasted eggplant, butter, milk, and cheese. Each portion runs around 420 calories with 32g of protein and just 380mg of sodium. Filling as a main course, elegant enough to serve to guests.
Why This Recipe Works
The eggplant puree is what makes or breaks this dish. Traditional technique calls for roasting the eggplants directly over a gas flame or under a very hot broiler until the skin is completely blackened and the flesh is soft.
That char is what gives the puree its signature smoky character; skip it and you get a bland cream. Once cooled, the flesh is scooped out and immediately mixed with lemon juice to prevent oxidation, then folded into a hot roux of butter, flour, milk, and grated kasseri or Parmesan cheese.
Braising beef cubes for 90 minutes in a tomato-based sauce with onion and bell pepper breaks down the connective tissue into gelatin and creates the meltingly tender texture that defines the dish.
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For more on this topic, check out our guide on authentic mediterranean smoothie recipes.
Eggplant Beef Recipe
Ingredients
Beef Ingredients
- 1 lbs. beef cubed
- 1 tbsp. tomato paste
- 6 1/2 fl. oz. tomato puree
- 1 large onion
- 3 garlic cloves
- 4 tbsp. olive oil
- 2 tbsp. butter
- 6 1/2 fl. oz. hot water
- Salt and pepper to taste
Eggplant Puree Ingredients
- 2.2 lbs. eggplant
- 10 fl. oz. milk
- 2 tbsp. all-purpose flour
- 2 tbsp. butter
- Salt and pepper to taste
Instructions
- Preheat a medium, deep saucepan. Add 4 tbsp of olive oil and 2 tbsp of butter, then allow the butter to melt.
- Add the chopped beef to the pan and fry it. Continue frying over medium heat until all the water has evaporated.
- Finely chop the onions, grate the garlic, and add them to the meat. Continue frying until there is no moisture left in the pan.
- Add the garlic and fry for a little longer. Then, incorporate the tomato puree and fry for a few more minutes.
- Pour hot water, cover the pot with a lid, and reduce the heat to the lowest setting. Cook until the meat is tender and has absorbed the sauce.
- Meanwhile, roast the eggplants directly on the stovetop. Peel the eggplants while still warm, then chop them finely on a cutting board. Finally, mash them into a puree.
- Transfer the crushed eggplants to a filter and press out any excess water until they form a smooth puree.
- In a separate medium saucepan, melt 2 tbsp of butter over medium heat. Add the all-purpose flour and fry on low heat. Stir in the eggplant puree and cook until smooth.
- Gradually add the milk to the saucepan, stirring constantly. Season with salt and pepper, then remove from heat.
- Once the meat is tender and combined with the sauce, season with salt and remove it from the stove.
- To serve, spread the eggplant puree onto plates, then top with the meat and sauce mixture. Garnish with chopped parsley before serving.
Video
Notes
Nutrition
Ingredient Notes
Use beef chuck or beef stew meat cut into 1-inch cubes; leaner cuts like round or sirloin will toughen in the long braise. Large Italian or Turkish eggplants (not skinny Japanese) roast better over an open flame.
Kasseri is the traditional cheese; Pecorino Romano or aged Parmesan are acceptable substitutes with more pungency, or use a mild Kefalotyri if you can find it at a Greek grocer. Whole milk, not skim, for the puree; skim milk makes a thin sauce.
Fresh tomato paste in a tube is fresher than the canned kind after opening. Use butter, not olive oil, in the puree; the dairy fat carries the smoky eggplant flavor better.
We also cover authentic Mediterranean diet lunch in a separate article worth checking out.
Tips and Variations
Roast eggplants directly on the burner grate over a medium gas flame, turning every 3 minutes with tongs for 15 minutes total. If you have an electric stove, roast under a broiler at high heat for 20 minutes, turning halfway.
The skin should be uniformly blackened and the flesh should feel completely collapsed. Cool for 10 minutes in a covered bowl (the steam helps loosen the skin) then peel and chop, tossing immediately with 2 teaspoons of lemon juice.
Make a roux with 2 tablespoons butter and 2 tablespoons flour, whisk in 1 cup warm milk, then fold in the eggplant and cheese. Season with salt. For the beef, brown the cubes in 2 batches so the pan stays hot, then braise with onion, red pepper, tomato paste, and stock for 90 minutes.
Serve the beef spooned over a bed of puree. For a vegetarian version, replace beef with sliced portobello mushrooms braised the same way. For a lighter version, use ground turkey instead of beef.
Storage and Reheating
Refrigerate beef and puree separately for up to 3 days. The puree is best fresh; reheat gently over low heat while whisking in 1 to 2 tablespoons of warm milk to bring it back to a silky texture. The beef reheats well and often tastes better on day 2. Freeze the beef for 2 months; do not freeze the puree, which breaks on thaw.
