Slow-Cooked Hünkar Beğendi

Hünkar beğendi with slow-cooked lamb stew spooned over smoky, creamy eggplant purée enriched with cheese.

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Hünkar beğendi means ‘the Sultan liked it.’ The dish pairs a richly braised lamb stew with one of Turkish cuisine’s most distinctive eggplant preparations.

Ingredients

• 900 g lamb shoulder (cut into 3 cm cubes)
• 2 tbsp olive oil
• 1 onion (finely diced)
• 3 garlic cloves (minced)
• 1.5 tbsp tomato paste
• 400 g canned chopped tomatoes
• 400 ml hot water or lamb stock
• 1 tsp paprika
• 1 tsp dried thyme
• 1.5 tsp fine salt (divided)
• 0.5 tsp black pepper
• 3 large eggplants
• 50 g butter
• 35 g plain flour
• 450 ml whole milk (warm)
• 100 g kaşar, mozzarella or mild cheddar (grated)
• 1 tbsp fresh lemon juice

Step-by-step method

1. Heat the oil in a heavy pot over medium-high heat. Brown the lamb in batches so the pieces colour rather than steam.
2. Reduce the heat to medium, add the onion and cook for 6 minutes. Add the garlic and tomato paste and cook for 1 minute.
3. Add the chopped tomatoes, paprika, thyme, half the salt, pepper and stock. Return the lamb, bring to a simmer and cover partially.
4. Cook over low heat for 1½–2 hours until the lamb is very tender, adding a little water if necessary. Uncover at the end to reduce the sauce until rich.
5. While the lamb cooks, char the eggplants directly over a gas flame, under a very hot grill or on a barbecue until blackened outside and completely soft inside.
6. Cool slightly, peel away the burnt skin and drain the flesh for 10 minutes. Chop finely and mix with the lemon juice.
7. Melt the butter in a saucepan, stir in the flour and cook for 1 minute. Gradually whisk in the warm milk and cook until thick, then stir in the eggplant, cheese and remaining salt.
8. Spoon the hot eggplant purée onto plates, top with the lamb stew and serve immediately.