Creamy Turkish Hünkâr Beğendi with Smoked Aubergine Puree
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
For the Smoked Aubergine Puree
For Garnish
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.
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
Creamy Turkish Hünkâr Beğendi with Smoked Aubergine Puree
Creamy Turkish Hünkâr Beğendi with Smoked Aubergine Puree
Plating & Serving
Spoon the smoked aubergine puree onto warm plates, then top with the aromatic lamb stew. Garnish with fresh parsley and a squeeze of lemon.