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Sultan's Delight with Tamarind Beef and Smoky Eggplant inspired by Oleana
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Inspired by Oleana
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Sultan's Delight with Tamarind Beef and Smoky Eggplant

Main Course
This classic Ottoman dish features tender, slow-cooked beef with a tangy tamarind glaze, served over a silky smoked eggplant purée. The rich, complex flavors develop through careful braising of the meat and charring of the eggplants. This main course showcases the elegant balance of sweet, sour, and smoky elements characteristic of refined Mediterranean cuisine.
Prep Time 30 mins
Cook Time 150 mins
Total Time 180 mins
Servings 4

Ingredients

  • 1 1/2 lbs Beef chuck or stew meat (Cut into 1-inch cubes)
  • 2 whole Medium eggplants
  • 3 tbsp Butter (Divided)
  • 2 tbsp All-purpose flour
  • 1 cup Whole milk
  • 3 tbsp Olive oil (Divided)
  • 1 medium Red onion (Finely diced)
  • 4 cloves Garlic cloves (Minced)
  • 2 tbsp Tamarind paste
  • 1 tbsp Tomato paste
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1/2 tsp Ground cinnamon
  • 2 cups Beef stock
  • 1 tbsp Brown sugar
  • 1/4 cup Fresh basil leaves (Torn, plus more for garnish)
  • 1/4 cup Kashar or Gruyère cheese (Grated)
  • 1 tsp Salt (Divided)
  • 1/2 tsp Black pepper (Divided)

Tools You'll Need

  • Dutch oven or heavy pot with lid
  • Food processor
  • Medium saucepan
  • Whisk
  • Colander
  • Gas burner or broiler for charring eggplants

Chef's Tip

When making the eggplant purée, don't rush the charring process. Allow the eggplants to blacken thoroughly over an open flame or under the broiler to develop a truly smoky flavor that distinguishes this dish from simpler versions.

Instructions

  1. Preheat oven to 325°F (165°C). Pat beef dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  2. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Brown the beef in batches, transferring to a plate when done.
  3. Reduce heat to medium and add onion to the pot. Cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
  4. Add tomato paste, cumin, coriander, and cinnamon. Stir and cook for 2 minutes until fragrant.
  5. Return beef to the pot. Add beef stock, tamarind paste, and brown sugar. Bring to a simmer, scraping up any browned bits.
  6. Cover and transfer to the oven. Cook for 2 hours or until beef is very tender.
  7. Meanwhile, prepare the eggplant: Prick eggplants with a fork and char over an open flame or under the broiler, turning occasionally, until skin is blackened and flesh is soft, about 15-20 minutes.
  8. Place charred eggplants in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel away the blackened skin and discard.
  9. Roughly chop the eggplant flesh and drain in a colander to remove excess liquid, about 10 minutes.
  10. For the eggplant purée: Melt 2 tablespoons butter in a saucepan over medium heat. Add flour and cook, stirring constantly, for 2 minutes to make a roux.
  11. Gradually whisk in milk and bring to a simmer. Cook, stirring, until thickened, about 3-4 minutes.
  12. Add drained eggplant, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in grated cheese until melted.
  13. Transfer mixture to a food processor and blend until smooth. Return to pan and keep warm.
  14. When beef is tender, uncover and continue cooking on stovetop until sauce thickens slightly, about 10 minutes.
  15. Stir in torn basil leaves and remaining 1 tablespoon butter.
  16. To serve, spread eggplant purée on plates, top with beef and sauce, and garnish with additional basil leaves.

Plating

Spread a generous layer of the smoky eggplant purée on each plate, creating a smooth base. Arrange the tamarind beef and sauce in the center. Garnish with fresh basil leaves and a light drizzle of olive oil around the edges.

Storage & Reheating

Store the beef and eggplant purée separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef gently in a covered pot, adding a splash of water or stock if needed. Warm the eggplant purée over low heat, stirring frequently and adding a splash of milk if it becomes too thick.

About This Recipe

This Sultan's Delight draws inspiration from the traditional Ottoman dish hünkar beğendi and Oleana's modern interpretation. The classic combination of tender braised meat atop a creamy eggplant purée is enhanced with the tangy sweetness of tamarind and aromatic spices. This home version preserves the luxurious textures and complex flavors that make this dish a true delight.

How did it turn out?

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