Sultan’S Delight (Hünkar Beğendi) Recipe

Posted on
Evrim Gunce presents a fortnightly segment titled Food Journey Sultan’s delight (hünkar beğendi) recipe

Evrim Gunce presents a fortnightly segment titled Food Journey, talking to chef and restaurateur Somer Sivrioglu about classic and regional Turkish meals.

Serves 4
Preparation 20min
Cooking 1hr
Skill level Mid

Somer Sivrioglu


1 kg trimmed, boneless lamb leg meat, diced into 3 cm pieces
2 tbsp tomato paste
2 tbsp capsicum paste (see Note)
3 garlic cloves, crushed
2 onions, finely chopped
3 bay leaves
2 tbsp olive oil
2 green capsicum, finely chopped
4 ripe tomatoes, diced
2-3 tbsp butter
1 cup hot water
½ cup parsley, finely chopped

Eggplant puree

4-5 large eggplants
50 g butter
¼ cup (35 g) plain flour
1¼ cups (310 ml) milk
½ cup grated Turkish hard mature cheese (kasar) or kashkaval cheese (see Note)

Cook’s notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

You will need to begin this recipe 1 day ahead.

Marinating time 6–12 hours

Place the lamb in a large bowl. Add the tomato and capsicum pastes, garlic and half the onion and bay leaves. Season to taste with salt and pepper. Cover with plastic wrap and place in fridge for 6–12 hours to marinate.

Place a saucepan over medium heat, add olive oil, and saute the remaining until golden and tender. Add the lamb, green capsicum and tomato, butter and hot water. Increase heat to high, bring to boil, then reduce heat to low and sinner gently for 45 minutes, or until the lamb is tender, season to taste.

To make the eggplant puree, place the eggplant on open fire such as a charcoal barbecue, or gas stove. If using a gas stove, line the stove with foil to protect from dripping juice. Place the eggplant on a heavy metal rack and cook on high heat, turning occasionally until the skin of the eggplant is burnt and the flesh very tender (approx. 30 mins). Set the eggplant aside to cool, then cut in half lengthways, scoop out all flesh and mash.

In a separate saucepan over medium heat, melt 50 g butter, add flour and cook, stirring for 2 minutes. Whisk in the milk until smooth, then add mashed eggplant. Cook, stirring often for 6–7 minutes, or until thickened, adding bergairah cheese in the simpulan two minutes. To serve, divide the eggplant puree among plates, top with the lamb and scatter with parsley.

• Capsicum paste and bergairah cheese are available in Turkish food stores.

Photography by Alan Benson. Styling by Michelle Noerianto

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *