Hunkar Begendi With Beef
Apr 13th, 2008 | By Peter Minakis | Category: BBQ, Beef, Main, Sauce, Side, Turkish, Vegetables
Are you enjoying our little ride around the Mediterranean? Yesterday we were in France, the day before in Greece and today, we visit Turkey.
Last year when I visited Greece, I took a side-trip to Istanbul (Constantinople). The city to this day is the center of Greek-Orthodoxy and the Patriarchate is situated there.
One of the most interesting experiences during my trip there was to try out many of the dishes being offered up by the Turks. Many dishes were similar to Greek dishes and some were not.
Hunkar Begendi was one particular dish that I had not tried before nor do I know of a Greek facsimile to this dish. It literally translates to “the Sultan’s Favourite”. One taste of this roasted eggplant sauce will quickly confirm for you why it’s call this.
In Turkey, Hunkar Begendi is usually served up with veal, beef or chicken…in a kebab form. It’s never served with pork as the country is predominantly Muslim, that’s a no-go.
I’m in love with Hunkar Begendi. I’ve tried it, loved it and now I’m improving it. Think of this as a Turkish dish as told to you through the palate of a Greek.
Turks and Greeks have our differences but food seems to be a common ground to bring these neighboring countries closer.
Allow me to explain my approach to this dish. The inspiration for the presentation and the use of beef came from my old friend Byron Ayanoglu and Aristedes Pasparakis’ book New Greek Cuisine.
On the plate, the main is a strip loin steak which I cut in two, tied both with butcher’s twine to form round fillets. The creamy sauce you see as a bedding and layered between the beef is the Hunkar Begendi.
If there’s one step you should not skip when making Hunkar Begendi or a Greek Melitzanosalata (eggplant salad), it’s to roast the eggplant on your grill or over hot coals. Roasted eggplant in the oven lacks that essential mellow smoky flavour one gets from a real grilled & roasted eggplant.
For sides, I parboiled a potato then sliced it, tossed in olive oil and seasoned with coarse sea salt, black pepper and fresh thyme, then roasted them in high heat until crisp and golden brown.
The other side and proverbial “cherry on top” are some onions simmered on low heat in a little bit of oil, clove and all spice and balsamic vinegar – sweet heaven.
I’m extremely proud of this dish and I’m pleased to report that I served Greeks this dish and everyone raved about Hunkar Begendi. Yeah, that’s right…Greeks liking a Turkish dish.
The Sultan’s favourite indeed!
Hunkar Begendi
With Beef
1 eggplant
1/4 cup grated Kefalotyri or Romano cheese
1 heaping Tbsp. of cream cheese
1 Tbsp. of butter
2 Tbsp. of flour
1 cup of milk
salt and pepper to taste
1/2 cup of chopped fresh chives
- Pierce the eggplant around a few times all around and roast over high heat in your gas or charcoal grill. Turn the eggplant every 10-25 minutes until all sides of the skin are charred.
- When the eggplant has cooled enough to handle, cut the eggplant open with a knife and spoon out the meat of the eggplant. Discard the skin. Pound the eggplant using a mortar and pestle until it’s creamy yet chunky. Reserve.
- In a medium saucepan, add your butter over medium heat and when it’s melted add the flour and stir with a wooden spoon until the colour turns to a light brown. Now slowly add your milk while stirring until the mixture starts to thicken (like the consistency of cream).
- Add your roasted eggplant puree, the cream cheese and grated cheese and stir to incorporate. Adjust seasoning with salt and pepper and add and stir in your chopped chives. Reserve and keep warm.
- Serve your Hunkar Begendi as a bed or a side with a grilled steak or kebab of your liking.
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© 2008 – 2011, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.
Nice work Peter! This is a seriously manly dish, but I could polish it off just fine! I loved Turkey and the food there…hope to go back sometime.
This looks so good. Creamy and delicious! The potatoes sound perfect, too.
Looks beautiful. Way to marry the Greeks and the Turks ;)
It looks fantastic. I’d love to go to Turkey and eat this.
This is a big plate of food with big flavors.. I am intrigued, is the Hunkar Begendi as filling as a bed of mashed potatoes?
This is a big plate of food with big flavors.. I am intrigued, is the Hunkar Begendi as filling as a bed of mashed potatoes?
This is a big plate of food with big flavors.. I am intrigued, is the Hunkar Begendi as filling as a bed of mashed potatoes?
This is a big plate of food with big flavors.. I am intrigued, is the Hunkar Begendi as filling as a bed of mashed potatoes?
This is a big plate of food with big flavors.. I am intrigued, is the Hunkar Begendi as filling as a bed of mashed potatoes?
This is a big plate of food with big flavors.. I am intrigued, is the Hunkar Begendi as filling as a bed of mashed potatoes?
This is a big plate of food with big flavors.. I am intrigued, is the Hunkar Begendi as filling as a bed of mashed potatoes?
This is a big plate of food with big flavors.. I am intrigued, is the Hunkar Begendi as filling as a bed of mashed potatoes?
This is a big plate of food with big flavors.. I am intrigued, is the Hunkar Begendi as filling as a bed of mashed potatoes?
great dish. i am loving the virtual tour with your dishes.
Peter, this looks divine! Everything about this dish sounds just great. I will definitely be making this one!
Mmm, that does sound rather good – I’m looking forward to trying it out when I’ve got my kitchen back!
Seriously decadent looking. Keeping em coming
Peter, this is one of my favorite dishes, and I have to say that your version sounds like THE version of all time! Seriously! I cannot wait to try your recipe… Mmmmm… Thank you…
Interesting, I have never tried to cook eggplant that way. (Maybe because I’m still recovering from an avid childhood wariness of eggplant). Unfortunately, we bought and cooked an eggplant last week, and it was really a poor carbon copy of what eggplants are like in August. I’ll save this recipe for then and let you know how it goes!
Good lord, Peter, that looks obscenely good. Nicely done! Happy travels.
I’ve just had a very unsatisfactory sandwich from the canteen and then I return to the office and see your wonderful food. That’s made it ten time worse but in a good way if that makes sense at all!
Aimee, I will no doubt visit Istanbul again.
Elly, I’m going to dedicate a post to the potatoes soon too!
Randi, just doing my part for Greek-Turkish detente.
Kalyn, in the meantime, you have eat Turkish right at home.
Nina, it’s not as filling, hence the potatoes also served on the plate. Think of it as a delicious sauce.
Maybayhay., thanks…food& travel are intertwined.
Sticky, I loved it so much, I’m going to try Hunkar Begendi in other ways too.
Forkful, get working on that kitchen will ya!
Thank you Bella.
Astra, you’ve tried this before? So you know how delicious this sauce is.
Neen, the eggplants around here have been pretty good…the wait will be well worth it.
Angela, you’re comments are wonderful and encouraging.
Sylvie…awww, sorry to hear. It must be a busy time for you. Make some time for the kitchen…therapeutic.
This dish is new to me, but so intriguing. I love your presentation, too. It’s definitely on the list for a future dinner party menu.
have you ever heard of imam baldi? another eggplant dish of turkish origin which we often serve up in hania.
This dish looks as exotic to me as “One thousand and one nights”… instead of one tale per day, you give us one recipe per day :D
The dish looks terrific and the eggplant puree only has one but for me ;-) You are a CHEESELOVER!
Yay, more ways to cook eggplant. I am enjoying this trips a lot. Thank you for taking us to this beautiful lands through your blog :)
Peter that looks sooooo nice – why haven’t I got an eggplant???
I have everything else – even the cream cheese. Okay it’s – on my shopping list for my day off on Thursday!
Hi Peter – no limerick today. Just a comment; have you seen May’s Food & Wine? It’s an international issue, and there’s an article about Defne Koryurek, a chef in Istanbul. There are six or seven recipes, and she also talks about her favorite local restaurants – you should check it out, maybe you ate at some of her favorite places when you were there!
~ Leah
Lovely Dish. You do travel a lot don’t you.
About the pancaked, they are same like the french crepes.
Right, bookmarked… just need Summer to arrive for real so I can get my grill out…!
Wonderful intermingling of cultures Peter! I’m fascinated with the eggplants in this recipe and those potatoes! I bet not only the sultan enjoyed it!
You make me dreaming of going on vacation again. Yummy!
Lydia, this would make a great dinner main…story of the dish and all.
Maria, I’ve heard of Imam Baldi, a much different dish.
Nuria, try it without cheese, the smoky eggplant is a delight.
Ben, when I travel, I always try the local foods.
Jan, just hop to the market, eggplant is easily available.
Leah, I’m sure you got my reply but Thank you for giving me the heads up on Food & Wine.
Happy, I travel but not as much as I’d like to.
Kittie, what’s wrong with grilling now? You’re in the UK, not Ukraine!
Pete, I was pleasantly suprised when I took my 1st taste of this.
Helene, I can’t wait for my summer vacation.
Wow Peter this looks great! I love eggplant recipes anyway but add all the other greats to it and I am in heaven!!!
wow – again!
hey i just ordered that new greek book…
this dish appears to be a jaw dropper though
Hi Peter, this looks divine and I adore eggplant recipes:) I am enjoying reading of your travels and food.
Wow this dish is a show stopper. Its looks so creamy and flavorful.I have to visit this part of the world.
Very, very impressive!
ohhh, I just found your blog through Marjie’s link – and I’m hooked.
Will.be.back!
Marji
This is the first that I have heard of Hünkar Beğendi. A roasted eggplant salad with 2 types of cheese does sound really good! That dinner looks amazing! Nice presentation!
oh i feel so bad for you, Peter!!
i love all your pics and ur stories; thanks for keeping us posted!
i had to cook eggplants the other day and was almost out of ideas how to handle em…if only i looked at this post earlier…. hiks…
Hi Peter,
The veal in Hünkar Beğendi is traditionally stewed in tomato sauce. I have never tried it with plain meat, but I will (it is lighter too.) I am so jealous of your Istanbul trip. Have fun!
Judy, this smoky eggplant sauce is to die for.
Cook-eat-fret…I hope you enjoy the book…both authors are great cooks.
Rosie, I’ll be armed with more experiences after this summer.
Glam, Istanbul is a stunning city.
Marji, welcome and thank you for your kind words.
Mocha, good egpplant is available all year round…just get some more.
Ioanna, I’ve seen many presentations of this dish and the Turks seem to like it with kebabs and yes, stewed in sauce too.
Hunkar Begendi worked fabulously with this steak. I’m sure you can find some quality, aged steaks in a city like Athens. As for IStanbul, I was ther last year but I might go again…you should come up…Zorpidis has a great tour and inexpensive.
I love this dish! Always wondered how to make it. Thanks for the recipe!
I can see why the Sultan enjoyed it – eggplant with a generous dollop of cream cheese doesn’t sound bad at all.
Ohhh yumm… I found your recipe from off my my friend Jan’s page. Your do some seriously good food here. I will have to give this a try! It looks fabulous. I am adding your link to my page!
Not sure how one makes the sound of salivation – maybe… gruuuhhhsshhhh
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