Hünkar Beğendi — Lamb over Smoky Eggplant Purée
Hünkar beğendi pairs a smoky, creamy eggplant base with tender lamb in tomato sauce. Char the eggplants deeply before peeling: their smoke is the heart of the dish.
Serves 4 | Prep 25 minutes | Cook 75 minutes
Ingredients
• 500 g boneless lamb shoulder, diced
• 1 onion, finely chopped
• 2 tomatoes, grated
• 1 tablespoon tomato paste
• 2 tablespoons olive oil
• 150 ml hot water
• 4 medium eggplants (about 1 kg)
• 30 g butter and 30 g plain flour
• 300 ml whole milk, warmed
• 60 g grated kaşar cheese
• Salt and black pepper
Method
Brown lamb in olive oil. Add onion and cook until softened. Stir in tomato paste, grated tomatoes, salt and pepper; add hot water, cover and simmer gently for 55–70 minutes until lamb is tender. Add a splash of water only if needed.
Char whole eggplants over a gas flame, under a hot broiler, or on a grill, turning until their skins blacken and flesh collapses. Cool slightly, peel, drain in a sieve, and chop the flesh finely.
Melt butter in a saucepan, stir in flour for 2 minutes, then whisk in warm milk. Cook until thick and smooth. Fold in eggplant and cheese; season. Keep warm without boiling hard.
Spoon eggplant purée onto warm plates and top with the lamb and its reduced sauce. Serve at once.
Kitchen note: Drain the roasted eggplant well, otherwise the beğendi becomes watery.
