Hünkar Beğendi (Lamb Stew on Creamy Eggplant Purée)
Hünkar Beğendi is a classic Ottoman dish featuring tender lamb stew served over a rich and velvety eggplant purée, offering a delightful combination of flavors and textures.
Ingredients
For the Lamb Stew:
- 500 g lamb cubes
- 2 tbsp olive oil
- 1 onion finely chopped
- 2 garlic cloves minced
- 1 tomato diced
- 1 tbsp tomato paste
- 1 tsp thyme
- 1 cup water or lamb stock
- Salt and pepper to taste
For the Eggplant Purée:
- 4 medium eggplants
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk
- 1/2 cup grated cheese such as kashkaval or mozzarella
- Salt to taste
Instructions
- Heat olive oil in a pot and sauté onions and garlic until fragrant. Add the lamb cubes and cook until browned. Stir in the tomato, tomato paste, thyme, salt, and pepper. Add water or stock, cover, and simmer for 1 hour until the lamb is tender.
- Roast the eggplants over an open flame or in the oven until the skin is charred and the flesh is soft. Peel the skin and mash the flesh into a purée.
- In a saucepan, melt butter and stir in the flour, cooking for 1-2 minutes. Gradually whisk in milk to create a smooth béchamel sauce. Stir in the eggplant purée and grated cheese, seasoning with salt.
- Serve the lamb stew over the creamy eggplant purée, garnished with fresh parsley.
NUTRITION FACTS (Per Serving)
Calories: 450 kcal
Carbohydrates: 15 g
Fat: 30 g
Protein: 30 g