Hünkar Begendi Making (with Meat) Recipe

90 minutes



Hünkar Begendi is a Turkish dish that even the sultans fondly consumed in Ottoman palaces. The perfect harmony of eggplant and meat appeals to every palate.

No Reviews


Adjust Servings
3 Tablespoons of Butter
1 Large Onion
Black Pepper Not Exceeding Salt Tea Spoon.
250 Gr. Green Pepper Until.
Make sure that 1 Grain Tomato Is Not Too Big.
Tomato, Pepper Mixed Tomato Paste
2 Eggplant. It's Important That Eggplants Are Roasted Eggplant.
Heaping Flour 2 Tablespoons.
3/2 of a Water Glass of Milk.
Lamb or Beef Should be Low-Fat.

Nutritional Information

20g Fat
16mg Cholesterol
442mg Sodium
384.4g Carbohydrate
72.1g Protein




Meat is cut into cubes and well roasted.
Add finely chopped onions and salt into the roasted meats and roast it by turning it a little more.
Mark as complete

Add water

Let's add enough water to the roasted ingredients and leave the meat to cook thoroughly.
Let's start slowly roasting the pepper and garlic somewhere else.
Mark as complete

Add salt, tomato paste and tomato

Add salt, tomato paste and tomato into the roasted peppers and start turning again.
Let's cut our eggplants by separating them from the cubes. Let's turn the butter and flour in a pan thoroughly. Let's drop the eggplants into the flour that starts to turn pink and continue turning over low heat. While pouring the milk into the eggplants, let's be careful to pour it slowly.
Mark as complete


Spread the cooked ingredients at the bottom of a serving plate and put our meats on top, and our meal is ready.
Mark as complete


*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.

Leave a Reply

Your email address will not be published. Required fields are marked *