Hünkârbe endi

A traditional Turkish dish

Hünkârbe_endi, also known as Sultan's Delight, is a traditional Turkish dish that combines a rich, creamy eggplant purée with a savory lamb stew. The name "Hünkârbe_endi" translates to "the sultan liked it," reflecting its origins in the Ottoman Empire where it was a favorite among the sultans.

History

Hünkârbe_endi is believed to have been created during the reign of Sultan Abdülaziz in the 19th century. The dish was reportedly prepared for the sultan by his French chef, who combined local ingredients with French culinary techniques. It quickly became a staple in the Ottoman palace cuisine.

Ingredients

The main ingredients of Hünkârbe_endi include:

• Eggplant
• Lamb
• Butter
• Flour
• Milk
• Tomato paste
• Onion
• Garlic
• Olive oil
• Salt and pepper

Preparation

The preparation of Hünkârbe_endi involves two main components: the eggplant purée and the lamb stew.

Eggplant Purée

The eggplants are roasted until the skin is charred and the flesh is soft. The flesh is then scooped out and mashed. A roux is made by melting butter and adding flour, which is then combined with milk to create a béchamel sauce. The mashed eggplant is mixed into the sauce, creating a creamy purée.

Lamb Stew

The lamb is cut into cubes and browned in olive oil. Onions and garlic are sautéed until soft, and tomato paste is added. The lamb is returned to the pot, and the mixture is simmered until the meat is tender and the flavors are well combined.

Serving

Hünkârbe_endi is traditionally served by placing the eggplant purée on a plate and topping it with the lamb stew. It is often garnished with fresh herbs such as parsley or mint.

Cultural Significance

Hünkârbe_endi is a dish that showcases the fusion of Turkish and French culinary influences, reflecting the cosmopolitan nature of the Ottoman court. It remains a popular dish in Turkey today, often served at special occasions and celebrations.

Related pages

• Turkish cuisine
• Ottoman cuisine
• Eggplant dishes
• Lamb dishes