Hünkar Begendi Recipe

Prepare the Beef

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add chopped onions and garlic, sauté until translucent. Add the beef and brown on all sides.

Cook the Tomato Sauce

Stir in diced tomatoes, salt, black pepper, and 1 cup of water. Cover and simmer on low heat for about 2 hours, or until beef is tender.

Grill the Eggplants

While the beef is cooking, grill the eggplants until soft and charred. Once cooked, scoop the flesh into a bowl and mix with the grated cheddar cheese, salt, and pepper.

Prepare the Rice

In a separate pot, cook the rice according to package instructions. Fluff with a fork when done.

Make the Onion & Sumac Salad

In a small bowl, combine thinly sliced onion with sumac, a drizzle of olive oil, and salt to taste. Toss to combine.

Assemble the Dish

Serve the slow-cooked beef over the grilled eggplant mixture. Accompany with rice, sourdough bread, and onion & sumac salad on the side.