Hünkar Beğendi Recipe – Turkey Special
Hünkar Beğendi is a celebrated Turkish cuisine classic, also known as an Ottoman dish loved by sultans. It features tender lamb stew served atop a smoky, velvety eggplant purée enriched with creamy béchamel and cheese. This dish combines rich, well-spiced flavors with a smooth, indulgent texture, making it a perfect centerpiece for festive dinners or special occasions. Experience authentic Turkish taste with every bite of this timeless recipe.
- Prep Time25 min
- Cook Time1 hr 5 min
- Total Time1 hr 30 min
For the Lamb Stew:
- 500g (1 lb) lamb shoulder or leg, cut into cubes
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp tomato paste
- 1 tsp paprika
- 1 tsp cumin
- 1 cup water or beef stock
- Salt and black pepper, to taste
For the Eggplant Purée:
- 2–3 medium eggplants
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk
- 50g (2 oz) grated Kasseri or mild cheddar cheese
- Salt and pepper, to taste
Garnish:
- Fresh parsley, chopped
Prepare the Lamb:
Heat olive oil in a pot; sauté onions until soft.
Add garlic; cook briefly until fragrant.
Stir in lamb cubes; brown on all sides.
Add tomato paste, paprika, cumin, salt, and pepper; cook for 1–2 minutes.
Pour in water or stock; cover and simmer gently for 1–1.5 hours until lamb is tender.
Prepare the Eggplant Purée:
Roast or grill eggplants until skin is charred and flesh is soft.
Peel eggplants; mash flesh until smooth.
In a pan, melt butter and stir in flour to make a roux.
Gradually whisk in milk to form a smooth béchamel.
Stir in mashed eggplant and cheese; season with salt and pepper.
Cook for 5–7 minutes until creamy and smooth.
Assemble the Dish:
Spoon the eggplant purée onto a serving plate.
Top with the tender lamb stew.
Garnish with chopped fresh parsley and serve immediately.
Recipe Notes :
Eggplant Tip: Char the eggplant for a smoky flavor; broiling works if grilling isn’t available.
Lamb Substitution: Beef or veal can replace lamb, but lamb ensures authentic taste.
Cheese Choice: Use Kasseri for tradition, or mild cheddar/Gruyère as alternatives.
Serving Suggestion: Serve with rice, bulgur, or crusty bread to soak up the flavorful sauce.
Roasting Technique: Roast or grill eggplants until skin is charred and flesh is soft for best purée texture.
