विवरण
Today I’m sharing one of the most loved and iconic dishes of Turkish cuisine: Eggplant Beğendi with Meatballs. This recipe combines juicy, flavorful meatballs with a silky, smoky eggplant sauce that melts in your mouth.
In this video, you’ll learn the easiest and most practical way to prepare this traditional dish step by step. Whether you’re cooking for your family or a large group, this recipe is perfect, filling, and incredibly satisfying.
I also show you how to prepare meatballs in advance and freeze them, making this recipe ideal for meal prep lovers. Plus, you’ll discover the secret to achieving that perfect creamy beğendi texture with simple ingredients.
📝 Ingredients
For the Meatballs:
2 kg ground lamb
2 onions (finely chopped)
Breadcrumbs (as needed)
2–3 eggs
Salt
Black pepper
Cumin
Garlic powder
(Optional) Fresh parsley, finely chopped
For the Beğendi (Eggplant Sauce):
200 g butter
200 g sunflower oil
1 cup white flour
1 tbsp sugar
1 tbsp salt
1.5 liters hot water (or milk for creamier texture)
400 g grated kashar cheese
3 packs roasted eggplant (or ~15 fresh eggplants, roasted & peeled)
For the Meatball Sauce:
Bone broth
Starch
Water
👨🍳 Instructions
Prepare the Meatballs:
Mix ground lamb with onions, breadcrumbs, eggs, salt, and spices. Shape and freeze if desired.
Slice & Bake:
Take meatballs out of the freezer and slice while slightly firm. Place on a baking tray with small gaps between them.
Bake in a preheated oven at 180°C (356°F) for 15 minutes.
Prepare the Beğendi:
Melt butter and sunflower oil in a pot. Add flour and roast until the raw smell disappears.
Add sugar and salt, then slowly pour in hot water while stirring.
Adjust consistency with more water if needed.
Add grated cheese and mix until melted.
Finally, add roasted eggplants and mix well.
Prepare the Sauce:
Mix starch with cold water, then cook with bone broth until thickened.
Combine:
Lightly rinse baked meatballs with hot water to remove excess oil.
Pour the prepared sauce over the meatballs and mix gently.
Assemble:
Spread the beğendi onto a tray.
Divide into portions and place meatballs evenly on top.
Add extra sauce if desired.
Serve:
Serve hot with yogurt or ayran. Garnish with thyme and parsley.
🔥 What makes this recipe special:
Authentic Turkish flavor
Easy and practical method
Perfect for large servings (up to 15 people)
Rich, creamy, smoky eggplant base
Juicy, well-seasoned meatballs
🥣 Ingredients include:
Lamb meat, onions, breadcrumbs, eggs, spices, butter, sunflower oil, flour, cheese, and roasted eggplants.
👉 Serve it with yogurt or ayran, and optionally sprinkle thyme and parsley on top for extra flavor.
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