Sultan's Delight

Indulge in the luxurious flavors of Sultan's Delight, a classic Ottoman dish that masterfully combines creamy roasted eggplant puree with tender, slow-simmered lamb stew. Perfectly charred eggplants are mashed and blended into a velvety base enriched with butter, milk, and melty cheese, while savory lamb is browned and cooked with aromatic spices, tomatoes, and stock until irresistibly tender. This regal dish, known as "Hünkâr Beğendi" in Turkish, is a feast of textures and flavors, offering a harmonious balance of smoky, tangy, and savory notes. Served atop a silky eggplant bed and garnished with fresh parsley, Sultan’s Delight is an elegant, crowd-pleasing main course for any special occasion. Perfect for lovers of Mediterranean and Middle Eastern cuisine, this recipe is a must-try for anyone seeking comfort food with a refined twist.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 4 large Eggplants
• 1 tablespoon Lemon juice
• 3 tablespoons Butter
• 2 tablespoons Flour
• 1.5 cups Milk
• 0.5 cup Grated cheese (preferably kasseri, mozzarella, or parmesan)
• 1 teaspoon Salt
• 2 tablespoons Olive oil
• 1 large Onion
• 2 Garlic cloves
• 1 pound Lamb stew meat
• 1 tablespoon Tomato paste
• 1 cup Canned diced tomatoes
• 1 cup Beef or lamb stock
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Paprika
• 2 tablespoons Fresh parsley (chopped, for garnish)

Directions

Step 1

Preheat your oven to 450°F (230°C). Prick the eggplants with a fork and roast on a baking sheet until the skins are charred and the eggplants are soft, about 25-30 minutes. Alternatively, char them over an open flame, rotating frequently, until evenly blackened.

Step 2

Once cooked and cooled enough to handle, peel the skins off the eggplants and mash the flesh with a fork or blend into a smooth puree. Add lemon juice to the puree to prevent discoloration.

Step 3

In a medium pot over medium heat, melt 3 tablespoons of butter. Stir in the flour and cook for 1-2 minutes to make a roux. Gradually whisk in the milk until smooth and thickened.

Step 4

Add the mashed eggplant to the pot. Stir in the cheese and salt, mixing until the cheese is melted and the mixture is creamy. Remove from heat and set aside.

Step 5

Heat olive oil in a separate large skillet or pot over medium heat. Dice the onion and mince the garlic, then sauté until soft and fragrant, about 3-4 minutes.

Step 6

Add the lamb to the skillet and cook until browned on all sides, 5-7 minutes.

Step 7

Stir in the tomato paste, canned diced tomatoes, beef stock, black pepper, and paprika. Reduce the heat to low and simmer until the lamb is tender and the sauce has thickened, about 20-25 minutes.

Step 8

To serve, spoon the eggplant puree onto a plate as a base and top with the lamb stew. Garnish with fresh parsley and serve immediately.

Nutrition Facts

Serving size	(3207.4g)

Amount per serving	% Daily Value*
Calories	2809.2

Total Fat 186.1g	0%
Saturated Fat 75.9g	0%
Polyunsaturated Fat 6.0g
Cholesterol 576.4mg	0%
Sodium 3424.9mg	0%
Total Carbohydrate 171.4g	0%
Dietary Fiber 65.0g	0%
Total Sugars 90.8g
Protein 129.2g	0%

Vitamin D 167.8IU	0%
Calcium 856.8mg	0%
Iron 17.6mg	0%
Potassium 7049.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.2%

Protein: 18.0%

Carbs: 23.8%