Sultan’s Delight (Hünkar Beğendi) - Turkish Lamb Stew with Roasted Eggplant

We are both from Istanbul and study at Istanbul Technical University—Muhammet in Control and Automation Engineering, and Hakan in Industrial Engineering. Through the Work and Travel program, we explored U.S. culture while proudly sharing Turkish traditions. Sultan’s Delight is a dish we love at home. Sometimes we add grated kashkaval cheese for a modern twist.

I’m from Lajas and graduated from the Culinary program at NUC in Mayagüez. My love for cooking comes from my family’s roots in the restaurant world. My dad and grandfather inspired me to become a chef, and my mom taught me the value of comfort food. Making Sultan’s Delight reminded me of island flavors with a tasty twist. This program has opened doors and given me amazing experiences. I’m grateful to be in Tennessee, living my dream of becoming a professional chef.

INGREDIENTS

FOR THE LAMB STEW
500 g lamb, cut into 2 cm cubes
1 medium onion, chopped
3 garlic cloves, minced
50 g tomato paste
400 g tomatoes, chopped
2 teaspoons Aleppo pepper (or red chili flakes)
1 teaspoon sugar
Salt and pepper to taste
Water as needed

INGREDIENTS FOR THE SALAD
1 kg eggplant
25 g butter
25 g flour
250 ml milk
Salt and pepper to taste
Chopped parsley for garnish

INSTRUCTIONS

1. COOK THE LAMB STEW
Brown the lamb pieces in oil with salt and pepper. Remove and set aside. In the same pan, sauté onion until soft. Add garlic, tomato paste, Aleppo pepper, sugar, salt, and pepper. Stir for 1–2 minutes. Return lamb to the pan with chopped tomatoes and enough water to cover. Simmer for about 1 hour until tender.

2. ROAST THE EGGPLANT
Roast the eggplants over an open flame or in a 480°F oven for 1 hour until the skin chars. Peel and mash the flesh.

3. PREPARE THE PURÉE
In a saucepan, melt butter and whisk in flour. Slowly add milk and stir until smooth. Add the mashed eggplant, season with salt and pepper, and cook until thickened.

4. SERVE
Spoon the eggplant purée onto plates and top with lamb stew. Garnish with fresh parsley. Serve hot.