Hunkar Begendi
Savor the luxurious flavors of Hünkâr Beğendi, a classic Turkish dish that pairs tender lamb stew with a silky roasted eggplant purée. This Ottoman-era delight, whose name translates to "Sultan's Delight," combines perfectly seasoned lamb simmered in a rich tomato-based sauce, spiced with cumin and paprika, atop a bed of creamy, cheesy eggplant béchamel. The eggplant puree, made from charred roasted eggplants, milk, and melted mozzarella or kashar cheese, lends a smoky, velvety base to this one-of-a-kind dish. Perfect for special occasions or a comforting family dinner, this recipe is a feast of Middle Eastern flavors and textures. Serve it with a side of crusty bread or rice, and let this indulgent meal transport you to the grand palaces of Turkey. Whether you're exploring Turkish cuisine or simply searching for a hearty lamb recipe, Hünkâr Beğendi is sure to impress.
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Recipe Information
Ingredients
- 500 grams boneless lamb shoulder or leg
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 tablespoon tomato paste
- 400 grams diced tomatoes (canned or fresh)
- 300 milliliters water or beef stock
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 large eggplants (aubergines)
- 1 cup milk
- 2 tablespoons flour
- 1 cup mozzarella or kashar cheese, grated
- 0.25 teaspoon nutmeg (optional)
Instructions
Preheat your oven to 220°C (430°F). Place the eggplants on a baking tray and roast them for 30-40 minutes, turning occasionally, until the skin is charred, and they are soft inside.
While the eggplants are roasting, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced lamb and cook until browned, about 5-7 minutes.
Remove the lamb from the pot and set aside. In the same pot, melt 1 tablespoon of butter. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant. Add the tomato paste and cook for another minute to caramelize it slightly.
Return the lamb to the pot, then add the diced tomatoes, water or beef stock, paprika, cumin, salt, and black pepper. Stir well, bring to a boil, then reduce the heat to low. Cover and simmer the lamb stew for 1 hour or until the meat is tender, stirring occasionally.
Once the eggplants are roasted, remove them from the oven and let them cool slightly. Peel the charred skin off the eggplants and finely chop or mash the flesh into a smooth paste.
In a saucepan, melt 2 tablespoons of butter over medium heat and whisk in 2 tablespoons of flour. Cook this roux for 2 minutes, stirring continuously. Gradually add 1 cup of milk while whisking to prevent lumps.
Add the mashed eggplant to the saucepan and mix well. Stir in the grated cheese and cook until the mixture is creamy and smooth. Optionally, add a pinch of nutmeg for extra flavor. Season the eggplant puree with salt to taste.
To serve, spread a generous portion of the creamy eggplant puree on a plate and top it with the lamb stew. Garnish with fresh herbs if desired and serve immediately.
Nutrition Facts
Calories |
2776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.8 g | 233% | |
| Saturated Fat | 72.9 g | 365% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 535 mg | 178% | |
| Sodium | 3781 mg | 164% | |
| Total Carbohydrate | 152.3 g | 55% | |
| Dietary Fiber | 54.5 g | 195% | |
| Total Sugars | 86.3 g | ||
| Protein | 155.5 g | 311% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1464 mg | 113% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 6462 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
