Creamy Turkish Hünkâr Beğendi with Smoked Aubergine Puree

Name: Creamy Turkish Hünkâr Beğendi with Smoked Aubergine Puree
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Main Course
Ingredients: 500g lamb shoulder; 2 tablespoons olive oil; 1 large onion; 3 cloves garlic; 2 ripe tomatoes; 1 tablespoon tomato paste; 1 teaspoon ground cumin; 1 teaspoon paprika; Salt and pepper to taste; 1 cup vegetable broth; 3 large aubergines; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 ½ cups milk; 50g grated kashkaval cheese or similar; Salt to taste; Fresh parsley; Lemon wedges

Ottoman Delight with a Modern Twist

Savor the luxurious flavors of this traditional Turkish dish, featuring tender lamb stew served atop velvety smoked aubergine puree.

2 h 45 min
4
Intermediate

Ingredients

For the Lamb Stew

500g lamb shoulder

cut into cubes

2 tablespoons olive oil

1 large onion

finely chopped

3 cloves garlic

minced

2 ripe tomatoes

peeled and chopped

1 tablespoon tomato paste

1 teaspoon ground cumin

1 teaspoon paprika

Salt and pepper to taste

1 cup vegetable broth

For the Smoked Aubergine Puree

3 large aubergines

2 tablespoons butter

2 tablespoons all-purpose flour

1 ½ cups milk

warmed

50g grated kashkaval cheese or similar

Salt to taste

For Garnish

Fresh parsley

finely chopped

Lemon wedges

Preparation

Marinating the Lamb

Combine Ingredients

In a bowl, combine lamb cubes, olive oil, ground cumin, paprika, salt, and pepper.

Marinate

Cover and marinate for at least 1 hour or overnight in the refrigerator.

Rest

Remove from refrigerator 30 minutes before cooking.

Preparing the Aubergines

Char the Aubergines

Prick aubergines with a fork and grill over an open flame or broil until charred and soft.

Cool and Peel

Let them cool, then peel and mash the flesh.

Ensure the aubergines are fully cooled before peeling to prevent burns.

Set Aside Puree

Set aside the aubergine puree.

Add a pinch of nutmeg to the aubergine puree for a subtle warmth.

Cooking Process

Stewing the Lamb

In a large pot, sauté onions and garlic in olive oil until golden. Add the marinated lamb and brown it on all sides. Stir in tomatoes, tomato paste, and broth, then simmer gently until meat is tender, about 1.5 hours.

Use medium heat for sautéing and low heat for simmering.

Making the Puree

In a saucepan, melt butter and stir in flour to form a roux. Slowly whisk in warm milk and cook until thickened. Stir in mashed aubergine and cheese, and season with salt.

Finishing Touches

Once the stew is ready, season to taste and serve hot atop the aubergine puree.

Plating & Serving