🇹🇷 Turkey recipe
Hünkar Beğendi
Meaning 'the sultan liked it,' Hunkar Begendi is a majestic Ottoman palace dish that pairs tender braised lamb stew with a velvety, smoky eggplant puree enriched with bechamel and aged kashkaval cheese. The contrast between the rich, saucy meat and the silky, smoke-perfumed eggplant bed makes this one of the most elegant dishes in Turkish cuisine.
Prep45 mins
Cook120 mins
Serves4
Difficultyhard
Ingredients
- 600g boneless lamb shoulder, cut into 3cm cubes
- 2 tbsp butter
- 1 tbsp olive oil
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 400g canned diced tomatoes
- 1 cup hot water or lamb broth
- 2 long green peppers (sivri biber), diced
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 4 large globe eggplants
- 2 tbsp butter (for bechamel)
- 2 tbsp plain flour
- 1 cup warm whole milk
- 80g aged kashkaval or gruyere cheese, grated
- 1 tbsp fresh lemon juice (for eggplant)
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/4 tsp nutmeg
- Fresh parsley for garnish
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 470
- Protein
- 27 g
- Carbs
- 14 g
- Fat
- 33 g
