Hünkâr Beğendi

Nutrition · per serving

Steps

1. 1

   Preheat the grill broiler to high or heat a gas burner. Pierce the eggplants in a few places, then char them until the skins are blackened and the flesh is completely soft, turning often for even cooking, 15-20 minutes. At the same time, pat the lamb dry, and season it with half of the salt and the black pepper.

   500 g large eggplants300 g lamb shoulder, cut into 2 cm cubes5 g salt2 g black pepper
2. 2

   Heat a heavy sauté pan over medium-high heat. Add the olive oil and sear the lamb in a single layer until well browned on several sides, 4-5 minutes; do not overcrowd the pan or the meat will steam. Add the onion and cook until softened and lightly golden, about 4 minutes, then stir in the garlic, tomato paste, and cumin for 30 seconds to toast and deepen their flavor.

   15 ml olive oil300 g lamb shoulder, cut into 2 cm cubes120 g onion, finely diced2 cloves garlic, finely chopped15 g tomato paste1 g ground cumin
3. 3

   Add the diced tomato and remaining salt, cook until the tomatoes collapse and lose their rawness, about 5 minutes, then pour in the hot water or stock. Reduce to a gentle simmer, cover partially, and cook until the lamb is tender and the sauce is thick and glossy, 20-25 minutes. Stir occasionally and add a splash more water only if needed.

   200 g tomato, peeled and finely diced5 g salt150 ml hot water or light stock
4. 4

   When the eggplants are fully charred, place them in a bowl and cover for 5 minutes so the steam loosens the skins. Peel carefully, discard the skins, and let the flesh drain in a sieve for a few minutes. Chop the flesh finely or mash it to a rough purée; draining prevents a watery beğendi.

   500 g large eggplants
5. 5

   In a saucepan over medium heat, melt the butter for the purée. Add the flour and cook, stirring constantly, for 1-2 minutes to make a pale roux without browning. Gradually whisk in the warm milk until smooth, then cook until lightly thickened and silky.

   25 g unsalted butter20 g plain flour250 ml whole milk, warm
6. 6

   Fold the chopped smoked eggplant into the béchamel and cook for 2-3 minutes, stirring, until fully combined. Add the Parmesan, salt, and pepper, and beat with a wooden spoon until the mixture is smooth, stretchy, and spoonable. Adjust seasoning; it should taste gently smoky, creamy, and savory.

   500 g large eggplants30 g Parmesan, finely grated3 g salt1 g white or black pepper
7. 7

   Finish the lamb by stirring in the butter and simmering for 1 minute until the sauce turns glossy. Check doneness: the lamb should yield easily to a knife, and the sauce should coat the meat rather than pool thinly in the pan.

   20 g unsalted butter
8. 8

   Spread the beğendi püresi onto two warm plates, creating a shallow bed. Spoon the lamb yahni over the center, scatter with parsley, and serve immediately while the purée is hot and elastic.

   5 g flat-leaf parsley, finely chopped

Origin & History

Hünkâr Beğendi, literally 'the sultan liked it,' is a classic Ottoman dish associated with the imperial kitchens of Istanbul. It is traditionally made with a rich meat stew served over a luxurious smoked eggplant purée thickened in a French-influenced béchamel style, reflecting the cosmopolitan character of late Ottoman palace cooking.