Hünkar Begendi

…which translated means sultans delight, which is basically a stew on a rich aubergine puree. Traditionally this is made with lamb but i tried it here with beef and it wasn’t a bad substitution at all. This is a dish with a long history and many stories tell the tale of its creation. In the end, all stories have a common happy ending… the sultan liked it, hence the name. Given the intertwined history of Greece and Turkey, the dish has flavors that are very common in this part of the Mediterranean. The roasted aubergine technique used here, is basically used for many recipes like eggplant salad which anyone having visited a Greek island will have tried. The simple tomato beef stew by itself is very common here also, and often enjoyed with either pasta, rice or my favorite… grandma’s extra crunchy fried potatoes and feta cheese.

– mel

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