A DISH FIT FOR ROYALTY

By Chef Engin Gülaydın

At Aloft Muscat, tradition is re-imagined with finesse in this exquisite Turkish imperial delight. Executive Sous Chef Engin Gülaydın revives a dish steeped in romance and rich culinary heritage — Hünkar Beğendi, a smoky, velvety eggplant purée crowned with a tender lamb stew. Translated as ‘The Sultan Liked It,’ this dish embodies the grandeur of Ottoman kitchens and the artistry of modern Turkish cuisine.

Hünkar Beğendi

Smoky eggplant béchamel with slow-cooked lamb stew

Ingredients

For the Eggplant Purée

• 1 medium eggplant

• 1 tbsp butter

• 1 tbsp flour

• ½ cup milk

• Salt and pepper to taste

• A pinch of nutmeg (optional)

• Grated cheese (optional, for finishing)

For the Lamb Stew

• 150g lamb, diced

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 1 garlic clove, minced

• 1 small tomato, diced

• 1 tbsp tomato paste

• ½ cup water or broth

• Salt, pepper and a pinch of paprika

Preparation

Eggplant Purée

1. Roast the eggplant over an open flame or in the oven until charred. Peel and mash.

2. In a pan, melt butter, add flour and stir to create a roux.

3. Gradually whisk in milk until thickened.

4. Stir in the mashed eggplant, seasoning, nutmeg and cheese if using. Keep warm.

Lamb Stew

1. Heat oil in a pan; and sauté onion and garlic until soft.

2. Add the lamb and brown evenly.

3. Stir in tomato, tomato paste, seasoning and broth. Simmer until lamb is tender and sauce is reduced.

To Serve

Spoon the warm eggplant purée onto a plate, top with the lamb stew and garnish with fresh herbs.

A ROMANCE ETCHED IN CULINARY HISTORY: The legend of Hünkar Beğendi dates back to the summer of 1867, when Sultan Abdülaziz, the first Ottoman ruler to travel to Europe, visited Paris and met Empress Eugénie of France. A quiet affection blossomed. Years later, during her stop in Istanbul en route to the Suez Canal opening, Eugénie brought her personal chef, who introduced béchamel sauce to the palace. Inspired, the Sultan’s own chef added fire-roasted eggplant and topped it with lamb stew. The Sultan was so enchanted by the dish, he named it Hünkar Beğendi — ‘The Sultan Liked It.’

More than 150 years on, this royal classic continues to enchant palates, marrying timeless elegance with rich, comforting flavour.

CHEF ENGIN GULAYDIN: A culinary craftsman

Currently the Executive Sous Chef at Aloft Muscat, Chef Engin Gülaydın blends Turkish heritage with global flair. With over a decade of experience across Oman, Malta, Qatar, Saudi Arabia and Türkiye, he has served at iconic properties such as Swissôtel Makkah and Souq Waqif by Tivoli. Trained under Michelin-starred chefs and a participant at Chef Excellence 2024 in Dubai, Engin brings refined elegance and contemporary vision to traditional Turkish cuisine.“Engin’s culinary passion elevates every dining experience at Aloft Muscat,” says Ramy Hamdoun, General Manager. “He masterfully transforms the rich essence of Turkish heritage into unforgettable moments. We are proud to showcase a talent like Engin — where every dish is a harmony of heart, heritage and artistry.”

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