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Meat, Maghreb and Middle East

Hünkar beğendi (Ottoman lamb stew with smoky eggplant puree)

Hünkar beğendi is a Turkish dish for 4 people that pairs a tomato based lamb stew with a smoky eggplant puree bound with cheese. It takes about 1 hour 40 minutes, has a medium difficulty level, and costs €3.80 per person. The key to getting it right is charring the eggplants fully over a flame or under the broiler.

Tonight, a sultan's dish with hünkar beğendi, a tomato lamb stew served over a smoky, cheesy eggplant puree.

Hünkar beğendi (Ottoman lamb stew with smoky eggplant puree)
Total time
1 h 40
Difficulty
Medium
Cost per person
€3.80
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Hünkar beğendi plays on contrast, tender tomatoey lamb on one side, a smoky and creamy eggplant puree on the other. The smoke from the charred eggplants gives the dish a campfire like depth, later softened by melted gruyere. It's a winter dish, generous in portion, that asks for a bit of patience but no complicated technique.

This is the kind of recipe to save for a Sunday, when you have time to let the lamb simmer quietly while you deal with the eggplants. Mon Chou suggests it as a change from the usual saucy stews, with a puree that replaces mashed potatoes and surprises at the table. It suits adults or adventurous older kids best, since the smoky flavor is fairly pronounced.

The ingredients

4 people

Butcher

  • Lamb shoulder, cut into pieces 700 g

Fruits and vegetables

  • Onion 1
  • Garlic 2 cloves
  • Eggplants 4
  • Lemon 1

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • Tomato pasteoften in the pantry 1 tbsp
  • Flouroften in the pantry 40 g
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 40 g
  • Milk 30 cl
  • Shredded gruyere 80 g

Allergens Gluten, Lactose

The step by step recipe

  1. Brown the lamb with the onion in olive oil, add the garlic, tomato paste and crushed tomatoes, cover with water and let it simmer. 1 h

    Add only a little water, the stew should simmer in its own sauce.

  2. Char the whole eggplants over a flame or under the oven broiler until the skin is black and the flesh very soft. 25 min

    Turn them regularly, the flesh shouldn't stay firm at the core.

  3. Peel the eggplants, squeeze out the water and mash the flesh with the lemon juice.

    Add the lemon right away, the flesh browns quickly once exposed to air.

  4. Melt the butter, stir in the flour, then whisk in the milk to make a bechamel, and mix in the gruyere.

    Pour in the warm milk in a thin stream, the bechamel will stay lump free.

  5. Add the eggplant flesh to the cheesy bechamel and stir over low heat. Spoon the puree onto plates and top with the lamb. 8 min

    The puree should be creamy enough to hold a dome shape on the plate.

Our tips to get it right

  • Pick firm eggplants with few seeds, their flesh turns silkier once charred and the puree stays less bitter.
  • Let the lamb stew simmer covered over very low heat, the meat should pull apart easily without the sauce reducing too much.
  • Squeeze the eggplant flesh firmly with your hands before mixing it into the bechamel, otherwise the puree stays watery.

The variations

  • Swap the lamb shoulder for veal shoulder if you prefer a milder meat, the simmering time stays the same.
  • For a vegetarian version, skip the lamb and serve the eggplant puree with chickpeas simmered in tomato and spices.
  • For a quicker version, roast the eggplants in the oven at 220°C for 30 minutes instead of charring them, the smoky flavor will be lighter.

What to serve it with

  • Plain pilaf rice
  • Turkish flatbread
  • Cucumber yogurt salad

Storage

Store the lamb stew and the eggplant puree separately for 2 to 3 days in the fridge in sealed containers. The stew freezes well for up to 2 months, the puree loses a bit of texture after freezing. Reheat both gently in a saucepan, adding a splash of water or milk if needed.

Questions about this dish

Can I use a different cheese instead of gruyere?

Yes, kashkaval or emmental work just as well. You want a cheese that melts easily and stays mild enough not to overpower the smoky eggplant.

How do I know the eggplants are charred enough?

The skin should be completely black and cracked, and the flesh should give easily when pressed. If the center still feels firm, the puree will taste earthy instead of smoky.

Can I make this dish ahead of time?

Yes, the lamb stew actually tastes better reheated the next day. Make the eggplant puree separately and warm it just before serving so it keeps its creamy texture.

Why do you squeeze the eggplant flesh before mashing it?

Charred eggplants release a lot of water that would make the puree runny. Squeezing the flesh by hand gives you a puree that holds its shape in a dome on the plate.

How long does it take to make a hünkar beğendi?

Count 1 h 40 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a hünkar beğendi?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a hünkar beğendi cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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