Name: Hünkar Beğendi (Lamb Stew on Smoky Eggplant Purée)
Prep time: 40 min
Cook time: 1 h 30 min
Total time: 2 h 10 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 1 ½ lb boneless lamb shoulder, trimmed of large pieces of fat, cut into 1-inch (2.5 cm) cubes; 3 tbsp butter, divided; 1 medium onion, thinly sliced; 1 tbsp tomato paste; 1 medium tomato, chopped; 1 ½ cup beef or lamb stock, or hot water; 1 ½ tsp salt, divided: 1 tsp for the stew, 0.5 tsp for the purée; ½ tsp ground black pepper; 1 bay leaf; 2 large eggplant, about 1.25 lb (560 g) total; 2 tbsp all-purpose flour; 1 cup whole milk, warmed; 2 oz kaşar cheese, finely grated; or Parmesan or Gruyère; ⅛ tsp ground nutmeg

Hünkar Beğendi (Lamb Stew on Smoky Eggplant Purée)

Hünkar beğendi means 'the sultan's delight': tender lamb stew served over a silky purée of smoky, charred eggplant folded into a kaşar béchamel. A special-occasion dish that rewards patience.

Total time

2 hr 10 min

Prep

40 min

Cook

1 hr 30 min

Serves

Difficulty

Hard

Per serving

558 kcal

Method

Melt 1 tbsp of the butter in a Dutch oven over medium-high heat and brown the lamb in batches for 6 to 8 minutes per batch until deep brown on all sides, transferring each batch to a plate.
Lower the heat to medium and cook the sliced onion for 6 minutes until soft, stir in the tomato paste for 1 minute until brick-red, then add the chopped tomato, return the lamb, pour in the stock and add 1 tsp salt, the black pepper and the bay leaf.
Bring to a simmer, cover and cook over low heat for 75 to 90 minutes, stirring now and then, until the lamb is fork-tender and the juices have turned thick and glossy.
Meanwhile, char the eggplants over a gas flame or under a 500°F (260°C) broiler, turning every few minutes for 20 to 25 minutes until the skins are blackened and the flesh has collapsed; cool, peel, drain in a colander for 10 minutes and chop finely.
Melt the remaining 1 tbsp butter in a saucepan over medium heat, whisk in the flour for 1 minute, then slowly whisk in the warm milk and cook 3 to 4 minutes until the sauce is thick enough to coat the back of a spoon.
Fold the chopped eggplant into the béchamel with the grated kaşar, the last 1 tbsp butter, nutmeg and 0.5 tsp salt until the purée is silky, thick and holds its shape like mashed potatoes.
Remove the lid from the stew, discard the bay leaf and simmer uncovered for 10 minutes until the sauce is glossy and clings to a spoon, then taste and adjust the pepper.
Spoon the purée into shallow bowls, make a hollow in the middle and spoon the lamb and its sauce over the top to serve hot.

Nutrition per serving

Calories: 558
Protein: 35g
Carbs: 19g
Fat: 40g
Fiber: 5g

Protein 24%Carbs 13%Fat 63%

Estimates only. Check ingredient labels and allergens, and cook meat and poultry to safe internal temperatures.

turkish · lamb · eggplant · stew · special-occasion

Hünkar Beğendi (Lamb Stew on Smoky Eggplant Purée)

Ingredients

Equipment

Method

Nutrition per serving

Missing something?

Ingredients

Equipment

Method

Nutrition per serving

Missing something?

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