Entree: Türkiye – Hünkar Beğendi (Braised lamb stew served over a creamy smoky roasted-eggplant and béchamel purée)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 1 hr 30 min

Total 2 hrs 20 min

Ingredients

- 1.5 lb (680 g) lamb shoulder, boneless, cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 large onion, diced, about 8 oz (225 g)
- 3 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) crushed tomatoes
- 1 cup (240 ml) beef or lamb stock (or water)
- 1 tsp (2 g) sweet paprika
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 3 medium eggplants, about 1.5 lb (680 g), roasted until charred, peeled, and mashed
- 3 tbsp (45 g) unsalted butter (for béchamel)
- 3 tbsp (24 g) all-purpose flour
- 1 1/2 cups (360 ml) whole milk, warmed
- 1/2 tsp (1 g) ground nutmeg
- 1/2 cup (50 g) grated kashkaval, kasseri, or Parmesan cheese
- 1 tbsp (15 ml) lemon juice (optional, to brighten the purée)

Instructions

1. Preheat oven to 450°F (230°C). Prick the eggplants with a fork and roast whole on a baking sheet until skin is charred and flesh is very soft, about 30–40 minutes. Cool, peel, discard skins, and mash the flesh; set aside.
2. In a heavy pot or Dutch oven, heat 2 tbsp (30 ml) olive oil over medium-high heat. Season lamb pieces with salt and pepper and brown in batches, 3–4 minutes per side. Remove and set aside.
3. In the same pot, add 1 tbsp (14 g) butter if needed and reduce heat to medium. Sauté the diced onion until soft and translucent, about 6–8 minutes. Add minced garlic and cook 1 minute more.
4. Stir in 2 tbsp (30 g) tomato paste and 1 tsp (2 g) paprika; cook 1–2 minutes to deepen flavor. Return the browned lamb to the pot, add crushed tomatoes, stock, and bay leaf. Bring to a simmer, cover partially, and cook gently until lamb is tender, about 1 to 1½ hours. Adjust salt and pepper to taste.
5. Meanwhile make the beğendi (eggplant béchamel): In a saucepan, melt 3 tbsp (45 g) butter over medium heat. Whisk in 3 tbsp (24 g) flour and cook 1–2 minutes until lightly golden. Gradually whisk in 1 1/2 cups (360 ml) warm milk until smooth and thickened, 4–6 minutes. Stir in mashed roasted eggplant, 1/2 tsp (1 g) nutmeg, 1/2 cup (50 g) grated cheese, and 1 tbsp (15 ml) lemon juice if using. Season with salt and pepper; keep warm.
6. When the lamb is fully tender and sauce is reduced to a thick stew, remove bay leaf. Spoon a generous bed of the smoky eggplant béchamel onto warm plates and top with portions of the braised lamb and sauce. Sprinkle additional grated cheese if desired and serve immediately.