- In "Cooking with Chris," Hilton President & CEO Chris Nassetta continues his global culinary journey, stepping into the kitchen at Hilton Istanbul Bosphorus to celebrate one of Hilton's most iconic hotels through food, culture and connection.
- Explore the rich flavors of Turkish cuisine as Chris joins local chefs to prepare a dish inspired by centuries of culinary tradition, featuring charcoal-grilled lamb, smoky eggplant beğendi, fresh yogurt and fragrant spices.
- Discover the stories behind Turkish hospitality, from Ottoman-era recipes and regional ingredients to the teamwork, laughter and shared meals that bring people together around the table.
Every destination has a story. Sometimes it's told through history, sometimes through architecture and it can always be found within the delectable food that brings together locals and visitors alike.
In the latest episode of "Cooking with Chris," Hilton President & CEO Chris Nassetta arrives in Istanbul, where the newly reimagined and legendary Hilton Istanbul Bosphorus provides the perfect backdrop for a remarkable culinary adventure. Overlooking the enchanting waters of the Bosphorus, this landmark hotel has welcomed guests for more than seven decades and remains one of Hilton's most celebrated properties.
The hotel is known for pioneering several F&B-led firsts, from the country’s first happy hour to establishing five o’clock tea as a social ritual. Inspired by Turkish hospitality traditions, Conrad Hilton introduced the “welcome coffee” at the hotel after observing the custom of greeting guests with coffee and liqueur – a gesture that became a hallmark of Hilton hotels around the world.
This incredible hotel is teeming with stories, and to get a truly authentic taste of this special place, Chris heads to the kitchen.
Joined by Yannis Manikis, regional executive chef, Hilton, and Leyla Ateşoğlu, demi chef de partie, Hilton Istanbul Bosphorus, Chris sets out to create a dish that Chef Yannis describes as a way to "feel the soul of Türkiye." The meal combines several beloved elements of Turkish cuisine, including charcoal-grilled lamb chops, smoky eggplant beğendi, fresh yogurt infused with mint and tomatoes seasoned with a mix of the fragrant herbs and spices for which Türkiye is renowned.
Chris and the talented team of chefs swap stories and work on their culinary craftsmanship as they prepare beğendi, a classic Turkish dish with roots in the Ottoman Empire. Eggplants are charred over real charcoal until their skins blister and their flesh becomes tender and smoky. The roasted eggplant is then blended with a rich béchamel sauce and halloumi cheese, creating a velvety accompaniment for the lamb.
Flavor and enticing aromas help define this traditional dish, and the result is a plate that celebrates the country's culinary heritage while showcasing fresh local ingredients and techniques. Like any mouth-watering masterpiece, it’s best when shared. And Chris takes this opportunity to gather and connect with longtime Hilton team members as they celebrate the future of this historic Hilton hotel.
Want to bring a taste of Istanbul into your own kitchen? Find the full recipe below and experience the flavors of Türkiye.
Grilled Lamb Chops with Eggplant Beğendi
Makes 4 servings
Ingredients
- 4 lamb cutlets
- 1¾ cups plain Greek yogurt
- ¼ cup tomato (grated)
- ½ tsp fresh garlic (minced)
- 3 tbs of fresh mint (roughly chopped)
- ¼ tsp salt
- 2 tsp ground coriander
- 1 tsp red peppercorns (crushed)
- 1 tsp black pepper (freshly cracked)
- 1 tbsp garlic salt
- 1 tbsp dried onion
- 3-4 eggplants
- 4 tbs butter
- 1.75 oz flour
- 2⅕ cups of milk (3.5% )
- 1½ tbs lemon juice
- 2-3 tbs parsley (chopped)
- Halloumi cheese (shredded)
- Bean sprouts for garnish
Directions
- For the Lamb Chops: Mix the lamb cutlet marinade (Greek yogurt, tomato, garlic, mint, salt, and Turkish Spice Mix - ground coriander, crushed red peppercorns, black pepper, garlic salt, dried onion).
- Coat the lamb in the marinade, place in a non-metallic bowl and cover. Leave overnight in the fridge.
- After marinating, remove the cutlets from the bowl, shake off any excess and sprinkle with salt. Heat the grill to medium-high and skewer the lamb. Grill the cutlets for approximately 6 to 8 minutes on each side, depending on their size.
- For the Eggplant Beğendi: Wash and prick the eggplants with a fork on at least two sides.
- Place eggplants on gas burner or under broiler turning them frequently until eggplant is collapsed and skin is charred. Let cool and then peel eggplants and discard stems.
- Mash eggplant with the back of a fork in a bowl and mix with lemon juice.
- Heat butter in a pot. Add flour and stir constantly to make a roux on low heat.
- Warm the milk and add slowly. Whisk to make the mixture smooth.Simmer for 4-5 minutes. Add eggplant puree and mix well.
- Add salt, black pepper and halloumi cheese. Mix well. Simmer for another 2-3 minutes to finish.
- Make a bed of eggplant puree on a plate and place meat on top. Sprinkle with bean sprouts.
FAQ: Cooking with Chris: Discovering the Soul of Türkiye in Istanbul
Hilton President & CEO Chris Nassetta continues his global culinary journey, stepping into the kitchen at Hilton Istanbul Bosphorus, where he is joined by Yannis Manikis, regional executive chef, Hilton, and Leyla Atesoğlu, demi chef de partie, Hilton Istanbul Bosphorus.
The newly reimagined Hilton Istanbul Bosphorus, which has welcomed guests for more than seven decades, provides the perfect backdrop for this episode of “Cooking with Chris.” This landmark hotel remains one of Hilton's most celebrated properties. The hotel is known for pioneering several F&B-led firsts, from the country’s first happy hour to establishing five o’clock tea as a social ritual.
Chris joins local chefs to prepare Grilled Lamb Chops with Eggplant Beğendi, inspired by centuries of culinary tradition, featuring charcoal-grilled lamb, smoky eggplant beğendi, fresh yogurt and fragrant spices.
