Turkish

Hünkar Beğendi

A classic Ottoman Turkish dish of tender lamb simmered with tomato and peppers, spooned over smoky roasted eggplant beğendi. The creamy eggplant base is enriched with butter, milk, and kaşar cheese for its distinctive soft, savory finish.

Ingredients

• Lamb shoulder or leg, cut into small cubes350g
• Olive oil1 tbsp
• Butter2 tbsp, divided
• Onion, finely chopped1 small
• Garlic, finely chopped1 clove
• Tomato paste1 tbsp
• Turkish sweet red pepper paste1 tsp
• Tomato, peeled and finely chopped1 medium
• Green Turkish pepper or mild green pepper, chopped1
• Hot water or light stock1 cup
• Saltto taste
• Freshly ground black pepperto taste
• Large eggplants2
• All-purpose flour1 tbsp
• Whole milk, warmed3/4 cup
• Grated kaşar cheese or aged kaşar1/3 cup
• Lemon juice1 tsp

Method

1. Prick the eggplants a few times with a knife and roast them directly over a gas flame, on a grill, or under a hot broiler, turning often, until the skins are charred and the flesh is completely collapsed.
2. Place the roasted eggplants in a covered bowl for 10 minutes, then peel off the skins and remove any large seed pockets.
3. Chop the eggplant flesh very finely with a knife, mix with the lemon juice, and set aside.
4. For the lamb, heat the olive oil and 1 tablespoon butter in a heavy saucepan over medium-high heat.
5. Add the lamb cubes and brown them well on all sides, letting their juices reduce before stirring too much.
6. Add the onion and cook until softened, then stir in the garlic for 30 seconds.
7. Add the tomato paste and red pepper paste and cook for 1 minute until their raw smell fades.
8. Stir in the chopped tomato, green pepper, salt, and black pepper.
9. Pour in the hot water or stock, bring to a simmer, cover, and cook gently for 50 to 60 minutes until the lamb is tender and the sauce is thick and glossy.
10. For the beğendi, melt the remaining 1 tablespoon butter in a saucepan over medium heat.
11. Add the flour and cook, stirring constantly, for 1 to 2 minutes without browning it.
12. Gradually whisk in the warmed milk until smooth and lightly thickened.
13. Stir in the chopped roasted eggplant and cook for 3 to 4 minutes, beating with a wooden spoon until creamy.
14. Add the grated kaşar cheese and stir until melted, then season with salt and black pepper.
15. Spoon the hot eggplant beğendi onto two plates and make a shallow well in the center.
16. Top with the tender lamb and its sauce, then serve immediately while both layers are hot.

Common questions