Hünkar beğendi – braised beef on creamy eggplant purée Recipe
Hünkar beğendi is a dish that, according to legend, delighted an Ottoman sultan – the name literally means “the sultan was delighted”. It’s tender pieces of braised beef in a tomato sauce, served on a silky purée of roasted eggplant with cheese. The flavors are a bit like a stew with a vegetable mousse, but the whole dish is more delicate and creamy.
A classic of Ottoman cuisine: rich, aromatic tomato-braised beef served on a velvety, cheesy roasted eggplant purée. The contrast between the deep, meaty sauce and the delicate, smoky eggplant makes this dish both comforting and elegant.
Chef's tips
For the best flavor, choose well-marbled beef suitable for slow cooking and don’t rush the browning step – a good sear gives the sauce depth. Roast the eggplants until the skin is really dark; this is what gives the purée its subtle smoky note. If the eggplants seem watery, let the flesh drain briefly in a sieve before adding it to the sauce base.
How to serve
Serve on warm plates so the purée stays creamy, with a fresh salad of tomatoes, cucumbers, red onion and plenty of herbs. Flatbread or simple white rice works well on the side to soak up the sauce. A spoonful of thick natural yogurt on the plate adds a nice contrast.
Ingredients
- stewing beef cut into cubes - 600 g
- eggplant medium-sized - 3 piece
- onion diced - 1 piece
- garlic finely chopped - 3 cloves
- chopped canned tomatoes - 400 g
- tomato paste - 1 tablespoon
- beef or vegetable stock - 300 ml
- butter for the purée - 50 g
- wheat flour for thickening the purée - 1.5 tablespoons
- milk for the purée - 250 ml
- yellow cheese finely grated, preferably slightly sharp - 80 g
- vegetable oil for frying the meat - 3 tablespoons
- salt or to taste - 1.5 teaspoons
- black pepper - 0.5 teaspoons
- sweet paprika powder - 1 teaspoon
Preparation
- Wash the eggplants, prick them in several places with a fork and place on a baking tray lined with parchment paper. Bake at 220°C (top and bottom heat) for 30–40 minutes, until the skin is well darkened and the flesh is very soft.
- Meanwhile, prepare the meat: heat the oil in a wide pot over fairly high heat. Add the beef and fry for 6–8 minutes, stirring, until the pieces are browned on all sides.
- Add the chopped onion and fry together with the meat for 4–5 minutes, until the onion softens. Then add the garlic and fry for 1 more minute, stirring so it doesn’t burn.
- Add the paprika powder and tomato paste and mix quickly, then pour in the canned tomatoes and stock.
- Season with salt and pepper, cover the pot with a lid and braise over low heat for about 45 minutes, until the meat is tender and the sauce has thickened. Stir from time to time and, if necessary, add a little water.
- Remove the baked eggplants from the oven and set aside for a few minutes to cool slightly. Then cut them lengthwise and scoop out the soft flesh with a spoon, leaving the charred skin.
- Finely chop the eggplant flesh with a knife or mash it with a fork into a paste.
- In a saucepan, melt the butter over medium heat. Add the flour and stir vigorously for 1–2 minutes, until a smooth paste forms, but do not let it brown.
- Gradually pour in the milk, whisking constantly, until the sauce thickens and is smooth, without lumps.
- Add the chopped eggplant and mix thoroughly. Cook for another 2–3 minutes over low heat, stirring, until the mixture is uniform.
- Add the grated cheese and stir until it melts. Season the purée with salt and pepper to taste. The consistency should be thick but creamy – if it is too thick, add a little milk.
- Spoon a portion of hot eggplant purée onto plates and top with the braised beef and sauce. Serve immediately.
Storage
Mięso w sosie możesz zamrozić osobno do 3 miesięcy. Purée z bakłażana najlepiej zjeść w ciągu 2–3 dni, przechowywane w lodówce w szczelnym pojemniku; przy podgrzewaniu dodaj odrobinę mleka, żeby znów było kremowe.
