Go Back
–+ servings
Turkish hünkar beğendi with tender lamb over smoky eggplant puree.

Turkish Hünkar Beğendi

No ratings yet
Tender lamb in tomato-pepper sauce served over a creamy smoky eggplant puree.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Turkish
Calories: 720
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Lamb Stew
  • 2 lb lamb shoulder, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 medium red bell peppers, chopped
  • 2 tbsp tomato paste
  • 1 cup crushed tomatoes
  • 1 cup beef or chicken stock
  • 1 tsp Aleppo pepper or mild chili flakes
  • 1 tsp kosher salt plus more to taste
Eggplant Puree
  • 4 large globe eggplants
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup whole milk warm
  • 1 cup grated kasseri or Parmesan cheese
  • 1/2 tsp kosher salt
To Finish
  • 2 tbsp fresh parsley, chopped
  • 1 loaf warm flatbread for serving

Equipment

  • Baking sheet
  • Dutch oven
  • Large skillet
  • Fine-mesh strainer

Method
 

Roast the Eggplant:
  1. Heat the broiler. Pierce the eggplants several times and place them on a foil-lined baking sheet.
  2. Broil, turning every 5 minutes, until the skins are blackened and the flesh collapses, about 20 minutes. Cool, split, and scoop the flesh into a fine-mesh strainer to drain.
Cook the Lamb:
  1. Season the lamb with salt. Heat the olive oil in a Dutch oven over medium-high heat and brown the lamb in batches.
  2. Add the onion and cook for 6 minutes. Stir in the garlic, peppers, and tomato paste and cook for 3 minutes.
  3. Add the crushed tomatoes, stock, and Aleppo pepper. Cover and simmer gently for 75 to 90 minutes until the lamb is tender and the sauce is thick.
Make the Puree and Serve:
  1. Melt the butter in a skillet over medium heat. Stir in the flour for 1 minute, then whisk in the warm milk gradually.
  2. Add the drained eggplant and mash until smooth. Stir in the cheese and salt and cook for 4 minutes until creamy.
  3. Spoon the eggplant puree onto warm plates, top with lamb stew and parsley, and serve with warm flatbread.

Nutrition

Calories: 720kcalCarbohydrates: 48gProtein: 45gFat: 42gSaturated Fat: 19gCholesterol: 150mgSodium: 980mgFiber: 11gSugar: 16g

Notes

  • The eggplant puree should be smooth but not completely silky; a little natural roasted texture is traditional.
  • If the puree tightens, loosen it with one or two tablespoons of warm milk.