Entree: Turkey – Ottoman Palace Cuisine – Hünkar Beğendi (Smoky roasted eggplant purée enriched with béchamel and topped with braised lamb)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 50 min

Additional 15 min

Total 2 hrs 20 min

Ingredients

- 1.5 lb (680 g) boneless lamb shoulder, cut into 1-inch pieces
- 2 tbsp (30 ml) olive oil
- 1 large onion, finely chopped, about 6 oz (170 g)
- 2 cloves (6 g) garlic, crushed
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) beef or lamb stock
- 1/2 tsp (1 g) smoked paprika
- 1/4 tsp (0.5 g) ground cinnamon
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 3 medium eggplants, about 2 lb (900 g) total
- 3 tbsp (45 ml) unsalted butter
- 3 tbsp (24 g) all-purpose flour
- 2 cups (480 ml) whole milk, warmed
- 4 oz (115 g) grated kashkaval or kasseri cheese
- 1/8 tsp (0.5 g) freshly grated nutmeg
- 2 tbsp (30 ml) chopped fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 450°F (230°C). Prick the eggplants with a fork and place on a baking sheet; roast until skins are deeply charred and flesh is very soft, about 30–40 minutes. Cool, peel, and mash or purée the flesh; set aside.
2. Heat 1 tbsp (15 ml) olive oil in a heavy pot over medium-high heat. Brown the lamb pieces in batches until well colored; transfer to a plate.
3. Add remaining 1 tbsp (15 ml) olive oil to the pot and sauté the chopped onion until translucent, about 6–8 minutes. Add garlic and tomato paste and cook 1–2 minutes until fragrant.
4. Return the browned lamb to the pot, sprinkle in smoked paprika, cinnamon, salt, and pepper. Pour in the stock, bring to a simmer, then reduce heat, cover, and braise gently until lamb is very tender, about 1 to 1 1/2 hours. Adjust seasoning and keep warm.
5. While the lamb braises, make the béchamel-eggplant purée. In a saucepan melt the butter over medium heat. Whisk in the flour and cook 1–2 minutes without browning. Gradually whisk in the warmed milk and cook until the sauce thickens to a smooth, coat-the-back-of-a-spoon consistency, about 5–7 minutes.
6. Stir the roasted eggplant purée into the béchamel, add grated kashkaval, nutmeg, and taste for salt and pepper. Keep warm and stir occasionally until cheese is melted and mixture is silky.
7. To serve, spoon a generous portion of the eggplant béchamel onto each plate and top with braised lamb. Garnish with chopped parsley if desired.