Sehzade Kebab Recipe: A Flavourful Journey from the Ottoman Table to Ramadan

Some dishes from Ottoman cuisine have made their way to the present day carrying more than just flavour — they carry a story. Sehzade Kebab is exactly one of those dishes. With its rich layers, tender meat, the smoky aroma of aubergines, and that lightly golden finish straight from the oven, it’s a true palace classic that delights both the eyes and the palate.

Especially for those searching for a Ramadan dinner recipe or looking to prepare a show-stopping yet satisfying main course for a Day 1 iftar menu, Sehzade Kebab has become a favourite. It instantly gives the table that special “today feels different” atmosphere, perfect for gathering family and friends.

In this article, I won’t just share a simple Sehzade Kebab recipe. We’ll also explore its cultural roots, go through helpful chef’s tips, and talk about healthier oven-baked alternatives instead of frying. Ready? Let’s head to the kitchen.

Sehzade Kebab Recipe and Its Place in Turkish Cuisine

A Palace Dish from the Ottoman Era to Today

As the name suggests, Sehzade Kebab was born in the Ottoman palace kitchens. According to tradition, it was prepared for princes — hearty, nutritious and beautifully presented dishes fit for royalty. In palace cuisine, presentation was just as important as taste.

The combination of aubergine, minced meat and béchamel sauce represents three strong pillars of Turkish cooking:

• Aubergine: a staple of Anatolian cuisine

• Minced meat: the comforting, filling heart of many dishes

• Béchamel sauce: the refined elegance of palace cookery

When these three come together, you get the perfect Sehzade Kebab recipe.

Why It’s Perfect for Ramadan Tables

After a long day of fasting during Ramadan, meals that are filling yet gentle on the stomach are ideal. That’s exactly why Sehzade Kebab stands out as a wonderful Ramadan dinner recipe.

Because it is:

• High in protein

• Oven-baked rather than heavy and greasy

• Easy to serve alongside rice and yoghurt for a complete Day 1 iftar menu

• Prepared in a single tray, making it practical for larger families

And let’s be honest — when you bring it to the table, it looks impressive. Who doesn’t want a touch of elegance at iftar?

Sehzade Kebab Recipe

Now for the best part: time to get cooking.

This Sehzade Kebab recipe is easy to follow, reliable, and perfect for home kitchens.

Ingredients (Serves 6)

For the meat mixture

• 500 g minced beef

• 1 onion, grated

• 2 cloves garlic, crushed

• 3 tbsp breadcrumbs

• Salt, black pepper, cumin

• 1 tbsp olive oil

Other ingredients

• 3–4 aubergines

• 2 tomatoes

• 2 green peppers

• Oil (optional, for frying)

For the béchamel sauce

• 2 tbsp butter

• 2 tbsp plain flour

• 2 cups milk

• Salt, pinch of nutmeg (optional)

• Grated cheese for topping

Step-by-Step Preparation

1. Prepare the meat mixture

Combine all the meat ingredients in a bowl and knead well for at least 5 minutes.
Tip: the longer you knead, the softer the texture.

Shape into small, slightly flattened patties.

2. Prepare the aubergines

Peel the aubergines in stripes and slice lengthwise.
Soak them in salted water for 15 minutes to remove bitterness and reduce oil absorption.

You can either fry them or use the healthier oven method below.

3. Cook the meat patties

Lightly brown the patties in a pan. They don’t need to cook through — they’ll finish cooking in the oven.

4. Make the béchamel sauce

Melt the butter, add the flour and cook until fragrant. Gradually whisk in the milk.
Season with salt.

The consistency should be similar to a thick custard.

5. Assemble

Layer in an oven dish:

• Aubergines

• Meat patties

• Tomatoes and peppers

• Béchamel sauce

• Cheese

Repeat in layers.

6. Bake

Bake in a preheated oven at 190°C for 25–30 minutes until beautifully golden on top.

Done!

Serving Suggestion

To create a full Day 1 iftar menu, serve with:

• Rice pilaf

• Yoghurt or cacık (yoghurt with cucumber)

• Dates and soup

• Güllaç or a light dessert

Trust me — everyone will ask for the recipe.

Say Goodbye to Frying: Crispy Yet Healthier Oven Alternatives

Let’s talk about a lighter version. Traditionally, the Sehzade Kebab recipe involves fried aubergines, which can make the dish a bit heavy.

The good news? You can achieve the same flavour without frying.

Oven-baked aubergines

• Arrange on a lined baking tray

• Brush lightly with olive oil

• Bake at 200°C for 15 minutes

Result? Slightly crispy outside, soft inside — and much lighter.

Air fryer option

If you have an air fryer:

• 180°C

• 10–12 minutes

Almost no oil needed. Perfect for Ramadan and much easier on the stomach.

Bake the meat too

Instead of pan-frying, bake the patties:

• On baking paper

• 190°C for 12 minutes

Less mess, fewer calories.

Chef’s Tips for the Best Sehzade Kebab

A few kitchen secrets:

Add a splash of sparkling water to the meat for extra tenderness
A pinch of nutmeg in the béchamel adds a restaurant-style aroma
Let it rest overnight — it tastes even better the next day

Final Thoughts: A Royal Dish Worthy of Iftar

If you’re looking for something special for a family gathering or an elegant Ramadan dinner recipe, this Sehzade Kebab recipe is exactly what you need.

Practical
Filling
Impressive
And easily made healthier

Especially for a Day 4 iftar menu, it’s guaranteed to steal the show.

Once you try it, your kitchen will feel like an Ottoman palace.

Enjoy your meal! ️