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Sultan's Delight

Sample Dishes from Turkish Cuisine

Sultan's Delight (Hünkar Beğendi)

Onion2 large size250 grams
Choped lamb meat-750 grams
Tomatoes2 medium size250 grams
Salt 2½ teaspoons15 grams
Black pepper¾ teaspoon15 grams
Water (hot)1 cup200 grams
Eggplants6 medium size1 kg
Margarine5 tablespoons30 grams
Flour5 tablespoons30grams
Milk (hot)2 1/2 cups500 grams
Hard cheese (shredded)1 cup80 grams


Wash the vegetables. Peel the onions, wash and chop finely, place in a saucepan together with meat. Cover and braise over low heat for 40-45 minutes. Chop the tomatoes into half centimeter cubes and add to the meat with 1 ½ teaspoon salt, black pepper and water, stir and continue cooking until the meat is tender. Dry the eggplants and barbecue them over heat, turning occasionally. Peel the skin, cut off the stems and finely chop. Place flour and margarine in a non-stick saucepan and lightly brown for 2-3 minutes. Add the eggplants and the remaining salt. Add the milk slowly and stir continuously, cook for 7-8 minutes. Add the shredded cheese, stir once more and turn off the heat. Place on a serving dish, make a slight hollow in the middle, place the meat in the center, and pour the cooking liquid over the dish.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy539 cal
Protein30.4 g
Fat37.0 g
Carbohydrates21.3 g
Calcium120 mg
Iron3.26 mg
Phosphorus406 mg
Zinc5 mg
Sodium 1210 mg
Vitamin A808 iu
Riboflavin0.48 mg
Niacin7.41 mg
Vitamin C11 mg
Cholesterol108 mg


It is served as the main course at lunch or dinner. A cold served vegetable dish with olive oil would be an appropriate second course. When the puree is being prepared, ¼ teaspoon shredded coconut can be added if desired.