Hunkar Begendi, which translates to "the sultan liked it," is a luxurious Turkish dish that features a rich lamb stew served on a bed of creamy, smoky eggplant puree. This dish is a true testament to the opulence of Ottoman cuisine and is beloved for its complex flavors and textures.

The history of Hunkar Begendi dates back to the Ottoman Empire, where it was said to have been created for Sultan Murad IV in the 17th century. The sultan was so impressed with the dish that it quickly became a staple in the royal kitchen and has since remained a cherished part of Turkish culinary tradition.

To make Hunkar Begendi, you start by preparing the lamb stew. The lamb is cooked slowly with onions, tomatoes, and a blend of spices until it becomes tender and flavorful. Meanwhile, the eggplants are roasted until their skins are charred and the flesh is soft and smoky. The roasted eggplant is then mashed and combined with a béchamel sauce made from butter, flour, and milk to create a velvety puree.

There are several ways to customize Hunkar Begendi to suit your taste. Some cooks like to add a touch of garlic to the eggplant puree for extra depth of flavor, while others might include a splash of lemon juice to brighten the dish. You can also experiment with different cuts of lamb or even substitute beef if you prefer.

In Turkey, Hunkar Begendi is typically served as a main course, often accompanied by a side of rice or pilaf. The dish is usually garnished with a sprinkle of fresh herbs, such as parsley or dill, and a drizzle of olive oil to enhance its presentation and flavor.

While Hunkar Begendi is a rich and indulgent dish, it is important to be mindful of the ingredients used. The eggplant puree is relatively low in calories and provides a good source of fiber and vitamins. However, the lamb stew can be high in fat, so it is best to enjoy this dish in moderation. Using lean cuts of lamb and reducing the amount of butter in the béchamel sauce can help make a lighter version of this classic dish.