Sabrina Sobrayen, cluster marketing director, Hilton, says this year’s Ramadhan menu, is guided by the theme ‘From tradition to togetherness,’ and draws inspiration from local Omani and regional culinary heritage. Sabrina adds that each dish has been carefully selected to showcase time-honoured techniques and flavours of the holy month while fostering a shared dining experience, with the richness of Hünkâr Beğendi reflecting the generosity, warmth, and communal spirit of Ramadhan, nourishing both the body and the connections around the table.
Gurkan Gozyilmaz is an award-winning executive chef with over 20 years of international luxury hospitality experience, Chef Gurkan leads kitchen operations across Hilton Muscat’s Barr Al Jissah Resorts, including DoubleTree by Hilton Muscat Al Waha, Hilton Muscat Al Bandar, and Al Husn Hotel Muscat. His expertise spans fine dining, multi-concept restaurant leadership, and large-scale banqueting.
Hunkar Begendi, a celebrated dish from the Ottoman Empire, translates to ‘the Sultan liked it.’ This elegant recipe features tender, slow-cooked lamb or beef layered over a rich, velvety smoked eggplant béchamel puree. A true reflection of royal indulgence, every bite brings together deep, comforting flavours with a touch of history.
Perfect for Ramadhan, Hunkar Begendi combines nourishment, elegance, and tradition. The tender, slow-cooked meat provides satisfying protein after a long day of fasting, while the smooth, smoky eggplant purée offers rich, comforting flavours that are both indulgent and gentle. Rooted in Ottoman culinary heritage, the dish embodies the celebration, generosity, and shared tradition that define Ramadhan meals.
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Ingredients
For the slow-cooked beef:
•500 g beef tenderloin, cubed (or boneless lamb leg)
•1 onion, finely diced
•2 cloves garlic, minced
•1 tablespoon tomato paste
•½ tablespoon sweet pepper paste
•1 cup peeled, diced fresh tomatoes
•1 teaspoon sweet paprika
•½ teaspoon freshly ground black pepper
•1 teaspoon salt (adjust to taste)
•500 ml hot vegetable broth or water
•2 tablespoons unsalted butter
•5–6 sprigs fresh thyme
For the eggplant purée:
•3 large eggplants (preferably with few seeds)
•2 tablespoons butter
•2 tablespoons white flour
•1 cup warm full-fat milk
•1 cup grated kasar cheese (or mozzarella/kashkaval)
•1 teaspoon salt (adjust to taste)
•Toasted pine nuts, for garnish
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Preparation Method
Roast the Eggplants:
1.Prick the eggplants with a fork.
2.Roast over an open flame, grill, or in the oven at 240°C until softened and charred.
3.Allow to cool, peel, remove as many seeds as possible, and finely mash the flesh.
4.Optional: add a squeeze of fresh lemon juice to maintain a lighter colour.
Cook the Beef Stew:
1.Melt butter in a pot and sauté onions until golden brown.
2.Add beef cubes and sear until deeply browned.
3.Stir in garlic, tomato paste, and sweet pepper paste.
4.Add fresh tomatoes, paprika, thyme, salt, and pepper.
5.Pour in hot broth or water, cover, and simmer on low heat for 30–40 minutes, until beef is tender. Add more liquid if needed.
Prepare the Eggplant Béchamel:
1.In a separate pan, melt butter.
2.Add flour and whisk 1–2 minutes until lightly golden.
3.Gradually pour in warm milk, whisking continuously to avoid lumps.
4.Stir in the mashed eggplant.
5.Add cheese and salt, cooking until smooth and creamy.
Assemble & Serve:
1.Spread the eggplant purée on a serving plate.
2.Spoon the hot beef stew on top.
3.Garnish with toasted pine nuts and chopped parsley.
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