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Hunkar Begendi (Meat Stew over Eggplant Sauce) Recipe


Hunkar Begendi Recipe Hunkar Begendi Recipe


  • 400 gr. beef cut into bite-size pieces,
  • 1 medium onion,
  • 1 tomato,
  • 1 tablespoon tomato paste,
  • 2 teaspoons paprika,
  • 1 pinch black pepper,
  • 1 pinch cumin,
  • Salt,
  • 1/4 cup vegetable oil,
  • 4 cups hot water.

For the eggplant puree;

  • 2 eggplants,
  • 1/2 water,
  • 1/2 cup milk,
  • 1 tablespoon flour,
  • 1 tablespoon butter,
  • 1 handful grated cheddar.


  1. Heat the vegetable oil in a pressure cooker,
  2. Add the meat and cook until it turns light brown,
  3. Add the finely chopped onions and cook until translucent,
  4. Add the tomato paste and paprika and stir for 2-3 mins,
  5. Add the chopped tomato and cook until softened,
  6. Add the black pepper, cumin and water, then stir,
  7. Put the lid on and cook according to the instructions of your pressure cooker,
  8. Open the lid, add the salt and continue to boil in order to reduce the sauce, until you reach the desired consistency,
  9. Roast the eggplants either in the oven or over the stove,
  10. Peel off the skin and finely chop,
  11. In a saucepan melt the butter,
  12. Add the flour and stir for 3 mins,
  13. Add the eggplants and stir for 1-2 mins,
  14. Add the milk, water and salt and cook constantly stirring until thickened,
  15. Remove from heat, add the cheddar and stir,
  16. On a serving platter, first pour the eggplant sauce and then pour the meat sauce on top.

Bon appétit…



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