Hünkar Beğendi (Lamb Stew on Smoky Eggplant Purée)
In short: Tender lamb simmered in tomato sauce and spooned over a creamy purée of smoky charred eggplant enriched with milk and cheese. It takes about 2 h 20 min in total and makes 4 servings.
- Prep
- 40 min
- Cook
- 1 h 40 min
- Total
- 2 h 20 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 640 kcal
Hünkar beğendi means the sultan liked it, and the dish does feel like a special occasion. A creamy purée of charred eggplant, thickened with a little flour and milk and melted with cheese, forms the bed, and a tomato-based lamb stew goes on top. The smoke from the eggplant is what makes it, so do not skip the charring. Serve it at a Sunday lunch or when guests come.
Instructions
- Heat the oil in a heavy pot over medium-high heat. Brown the lamb in 2 batches, about 5 minutes per batch, and set it aside.
- In the same pot, cook the onion for 6 minutes. Add the garlic and tomato paste for 1 minute, then the tomatoes, green pepper, salt and pepper. Return the lamb, add the hot water and cover.
- Simmer over low heat for 1 hour 15 minutes, until the lamb is very tender and the sauce is thick, adding a little hot water if the pot dries out.
- Meanwhile, char the eggplants directly over a gas flame or under a very hot broiler, turning every 5 minutes, for 20 to 25 minutes, until blackened outside and collapsed and soft inside.
- Peel the eggplants, chop the flesh finely and drain it in a sieve for 5 minutes. Toss it with the lemon juice to keep it pale.
- Melt the butter in a saucepan, whisk in the flour and cook for 1 minute without browning. Add the warm milk gradually, whisking until smooth and thick, about 3 minutes.
- Stir in the eggplant and cook for 5 minutes, stirring, until it forms a thick, creamy purée. Add the cheese and salt and stir until melted.
- Spoon the purée onto warm plates, top with the lamb stew and its sauce and serve at once.
Tips
- No open flame? Pierce the eggplants and roast them at 240°C (475°F) for 40 minutes, turning once. The purée will be less smoky but still good.
- Cook the lamb a day ahead, as the flavor deepens overnight. Reheat it while you make a fresh purée.
Questions and answers
What does hünkar beğendi mean?
The name translates as the sultan liked it, which hints at how rich and special the dish is considered in Turkish cooking.
Can I use beef instead of lamb?
Yes. Use boneless chuck or beef shoulder and add 15 to 20 minutes to the simmering time, until the meat is fork-tender.
Can I make the eggplant purée ahead?
It is best fresh, because it thickens and darkens as it sits. If you must, keep it covered and reheat gently with a splash of milk, whisking until smooth.
How long does it take to make Hünkar Beğendi (Lamb Stew on Smoky Eggplant Purée)?
About 2 h 20 min in total: 40 min of preparation and 1 h 40 min of cooking.
How many calories are in Hünkar Beğendi (Lamb Stew on Smoky Eggplant Purée)?
About 640 kcal per serving, with 40 g of protein, 28 g of carbohydrates and 41 g of fat. These values are estimates.
Nutrition per serving
| Calories | 640 kcal |
|---|---|
| Protein | 40 g |
| Carbohydrates | 28 g |
| Fat | 41 g |
| Fiber | 9 g |
| Sugar | 14 g |
| Sodium | 880 mg |
Estimated values, calculated from the ingredients.
