Hünkar Beğendi (Sultan's Delight)
Tender lamb stew served over a smoky, creamy eggplant purée enriched with béchamel and cheese. A classic Ottoman dish, elegant, rich, and a staple in high-end Turkish restaurants.
18 ingredients
7 steps
Ingredients
- 1500g diced leg of lamb
- 22 medium onions, finely chopped
- 34 garlic cloves, crushed
- 43 medium tomatoes, chopped
- 52 tbsp tomato paste
- 62 tbsp olive oil
- 720g butter
- 81 tsp dried thyme
- 91 tsp dried oregano
- 10Salt and black pepper to taste
- 111 cup lamb or chicken stock
- 12For the eggplant purée: 3 large eggplants
- 1350g butter
- 143 tbsp plain flour
- 15500ml warm milk
- 1680g grated kaşar or parmesan cheese
- 17Pinch of nutmeg
- 18Salt and black pepper
Instructions
- 1Brown lamb in butter and olive oil over high heat in a large heavy pot.
- 2Add onions and garlic; sauté 5 minutes until softened.
- 3Add tomatoes, tomato paste, thyme, oregano, salt, pepper, and stock. Simmer covered 45–60 minutes until lamb is very tender.
- 4For the purée: char eggplants directly over a gas flame or under a hot grill, turning frequently until skin is fully blackened. Cool, then peel and drain well.
- 5In a saucepan, melt butter over medium heat, add flour and cook 2 minutes stirring. Gradually whisk in warm milk to form a smooth béchamel sauce.
- 6Fold in mashed eggplant flesh and cheese. Season with nutmeg, salt, and pepper. Stir until smooth and creamy.
- 7Spread the eggplant purée on serving plates, spoon the lamb stew on top, and serve immediately.