Ramadan Recipe: Hünkar Beğendi Kebab

The name of the dish literally means the Sultan liked it

Last updated: November 08, 2018 | 00:23

Cleofi Krista Pimentel Capili, Special to Guides

1 MIN READ

Günaydın Dubai

Here’s a recipe from Günaydın Dubai, definitely a dish with a colourful origin. The story goes that the Ottoman Empire’s Sultan Suleiman wanted a special dish prepared just for him made with the ingredients he loves; lamb meat and eggplants. The cook asked the servant if the sultan liked the dish he prepared and the servant replied, Hünkar Beğendi (meaning the Sultan liked it).

Preparation

Ingredients for eggplant puree
400 gms eggplant
50 gms butter
10 gms flour
80 gms cheese
100 gms milk
salt and pepper

Method

Grill the eggplant. Once done, mash and mix with milk, butter, cheese, flour, salt and pepper.

Ingredients for keab
250 gms trimmed, boneless lamb leg meat, diced into 3 cm pieces
½ piece tomato, finely chopped
1 piece green capsicum, finely chopped
1 piece red capsicum, finely chopped
20 gms tomato sauce
Salt and pepper

Method

1. Cook the meat, together with onion, tomato and green & red capsicum, at 180 degrees for 90 minutes.

2. To serve, place the eggplant puree above bread, top with the lamb and scatter with parsley.

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