Turkish cuisine · Meat & Kebab

Hünkar Beğendi

Braised beef over smoky eggplant purée.

Ingredients · for 4 servings

• 600 g beef
• 3 eggplants
• 50 g butter
• 40 g flour
• 200 ml milk
• Cheese (kaşar)

Instructions

1. Cut the beef into 3 cm cubes, season with salt and pepper and sear in a little oil in batches over high heat.
2. Cover with hot water and braise covered at gentle heat for about 50 min until the beef is butter-tender; let it reduce a bit at the end.
3. Meanwhile roast the eggplants over an open flame or at 220 °C for 25–30 min until the skin is charred and the inside is soft.
4. Halve the eggplants, scrape out the flesh and chop finely.
5. Melt the butter, stir in the flour and sweat for 2 min, then stir in the milk in portions until smooth and cook into a thick béchamel.
6. Stir in the eggplant flesh and the grated cheese, season with salt and keep warm.
7. Arrange the eggplant purée on plates, set the braised beef with some of its juices on top and serve.