At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 4 servings
• Prep time: 40 minutes
• Cook time: About 1 hour 15 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 4 servings.

• Calories: 530 kcal
• Protein: 36 g
• Carbohydrates: 31 g
• Fat: 31 g
• Sodium: 1355 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Braised Beef

Have these measured and ready before you begin.

• 500 g (17.6 oz) beef, cut into bite-size cubes
• 2 tomatoes, grated
• 2 garlic cloves, diced
• 1 2/3 cups (400 ml) water
• 1 tablespoon tomato paste
• 1 onion, diced
• 1 teaspoon fine salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground coriander, optional
• 3 tablespoons plus 1 teaspoon (50 ml) neutral oil

Eggplant Beğendi

• 3 eggplants
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 2/3 cups (400 ml) milk
• 1 teaspoon freshly ground black pepper
• 1 teaspoon fine salt
• 1/2 teaspoon freshly grated nutmeg
• 2 tablespoons grated kaşar cheese (substitute Monterey Jack or low-moisture mozzarella)

Directions

1. Heat the oven to 450°F (230°C). Prick the eggplants and roast for 35–45 minutes, until collapsed. Cover briefly as they cool, peel, discard prominent seeds, and dice the flesh.

2. Heat 1 tablespoon of the neutral oil in a Dutch oven. Sear the beef in batches until browned; transfer to a plate.

3. Add the remaining oil, onion, and garlic and cook until softened. Stir in the tomato paste and tomatoes; return the beef, add 1 1/2 cups of the measured water and the seasonings, cover, and simmer gently for 45–60 minutes, until tender. Add the remaining water only if needed.

4. When the beef is tender, uncover and simmer for 5–10 minutes, until the sauce is thick enough to coat the meat.

5. For the beğendi, melt the butter in a skillet, add the flour, and cook until fragrant. Gradually whisk in the milk.

6. When the sauce reaches a simmer, add the roasted eggplant, black pepper, salt, nutmeg, and kaşar; stir for 3 minutes until smooth and integrated.

7. Spread the beğendi on serving plates, spoon the beef over it, and serve hot.

Sources

1. USDA FoodData Central — April 2026 data release