Turkish Lamb and Eggplant Casserole (Hünkar Beğendi)

Hünkar Beğendi is a classic Turkish dish that translates to "Sultan's Delight." This rich and flavorful casserole features tender lamb stew served over a creamy eggplant puree. It's a comforting and indulgent dish that is perfect for a special occasion or a cozy family dinner.

Dietary Restrictions Gluten Free Dietary Restrictions Nut Free Main Course West Asian Turkish Cuisine Lamb Eggplant Casserole
Turkish Lamb and Eggplant Casserole (Hünkar Beğendi)

Ingredients

  • 1 1/2 lbs lamb shoulder, cut into cubes
  • 2 large eggplants
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tomatoes, diced
  • 1 tablespoon tomato paste
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Prick the eggplants with a fork and roast them in the oven for 45-50 minutes until the skin is charred and the flesh is soft.
  3. While the eggplants are roasting, prepare the lamb stew. In a large pot, brown the lamb cubes over medium heat.
  4. Add the chopped onion and garlic to the pot and sauté until softened.
  5. Stir in the diced tomatoes, tomato paste, paprika, cumin, cinnamon, nutmeg, salt, and pepper. Add enough water to cover the lamb.
  6. Cover the pot and simmer for 1.5-2 hours until the lamb is tender and the sauce is thickened.
  7. Once the eggplants are roasted, remove them from the oven and let them cool slightly. Peel off the charred skin and mash the flesh in a bowl.
  8. In a separate saucepan, melt the butter over medium heat. Whisk in the flour to make a roux.
  9. Gradually pour in the milk, whisking constantly, until the mixture thickens into a smooth sauce.
  10. Stir in the mashed eggplant and cook for a few minutes until well combined. Season with salt and pepper.
  11. To serve, spoon the creamy eggplant puree onto plates and top with the lamb stew. Enjoy the Hünkar Beğendi hot!

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
450 per serving
Protein
25g
Carbohydrates
20g
Fat
30g

Supplies

Large pot Baking sheet Saucepan

Tools

Fork Knife Whisk

Serving suggestions

Serve the Hünkar Beğendi with a side of fluffy rice or crusty bread to soak up the delicious sauce.

Tips & tricks

For a vegetarian version, you can substitute the lamb with mushrooms or chickpeas for a hearty and satisfying alternative.

Cost

$25