Creamy Turkish Hünkâr Beğendi with Smoked Aubergine Puree
Savor the luxurious flavors of this traditional Turkish dish, featuring tender lamb stew served atop velvety smoked aubergine puree.
Preparation
Get these tasks done before you start cooking.
Marinating the Lamb
- 1
Combine Ingredients
In a bowl, combine lamb cubes, olive oil, ground cumin, paprika, salt, and pepper.
- 2
Marinate
Cover and marinate for at least 1 hour or overnight in the refrigerator.
- 3
Rest
Remove from refrigerator 30 minutes before cooking.
Preparing the Aubergines
- 1
Char the Aubergines
Prick aubergines with a fork and grill over an open flame or broil until charred and soft.
- 2
Cool and Peel
Let them cool, then peel and mash the flesh.
Tip: Ensure the aubergines are fully cooled before peeling to prevent burns.
- 3
Set Aside Puree
Set aside the aubergine puree.
Tip: Add a pinch of nutmeg to the aubergine puree for a subtle warmth.
How to Make Creamy Turkish Hünkâr Beğendi with Smoked Aubergine Puree
Total time: 3 h 40 min · Yields 4 servings
- 1
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.
- 2
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.
- 3
Finishing Touches
Once the stew is ready, season to taste and serve hot atop the aubergine puree.
Chef's Tips
Frequently asked questions
Explore more from TastyFood
Looking for something different? Browse by category.