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.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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

Serving size	3285.3 grams (3285.3g)

Amount per serving	% Daily Value*
Calories	2776

Total Fat 181.80g	233%
Saturated Fat 72.90g	365%
Polyunsaturated Fat 3.50g
Cholesterol 535mg	178%
Sodium 3781mg	164%
Total Carbohydrate 152.30g	55%
Dietary Fiber 54.50g	195%
Total Sugars 86.30g
Protein 155.50g	311%

Vitamin D 126IU	631%
Calcium 1464mg	113%
Iron 17mg	94%
Potassium 6462mg	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.

Source of Calories

Fat: 57.1%

Protein: 21.7%

Carbs: 21.2%