Turkish Lamb and Eggplant Stew (Hünkâr Beğendi)

Hünkâr Beğendi is a classic dish in Mizrahi Jewish cuisine, featuring tender lamb stew served over a creamy eggplant puree. This rich and flavorful stew is a beloved comfort food in many Sephardic households.

Kosher Gluten Free Main Course Mizrahi Jewish Mizrahi Jewish Lamb Eggplant Stew
Turkish Lamb and Eggplant Stew (Hünkâr Beğendi)

Ingredients

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

Instructions

  1. Season the lamb with salt, pepper, paprika, and cumin.
  2. In a large pot, heat some olive oil over medium-high heat. Add the lamb and brown on all sides. Remove the lamb from the pot and set aside.
  3. Add the chopped onion to the pot and cook until softened. Add the garlic, diced tomatoes, and tomato paste. Cook for a few minutes.
  4. Return the lamb to the pot. Add enough water to cover the meat. Bring to a boil, then reduce the heat and simmer for 1.5 hours, or until the lamb is tender.
  5. While the lamb is cooking, prepare the eggplant puree. Preheat the oven to 400°F. Prick the eggplants with a fork and roast them for 45-50 minutes, or until the skin is charred and the flesh is soft.
  6. Let the eggplants cool, then peel off the skin and mash the flesh in a bowl. Set aside.
  7. In a separate saucepan, melt the butter over medium heat. Whisk in the flour to make a roux. Gradually add the milk, whisking constantly, until the mixture thickens into a smooth sauce.
  8. Stir the eggplant puree into the white sauce until well combined. Season with salt and pepper.
  9. To serve, spoon the creamy eggplant puree onto a plate and top with the tender lamb stew. Enjoy!

Cooking & Preparation

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

Nutritional facts per 1 serving

Calories
450
Carbohydrates
15g
Protein
30g
Fat
30g

Supplies

Large pot Large saucepan Baking sheet Mixing bowl

Tools

Knife Cutting board Whisk Spatula

Serving suggestions

Serve the Hünkâr Beğendi with a side of fluffy rice or warm pita bread.

Tips & tricks

For a smokier flavor, you can grill the eggplants instead of roasting them in the oven.

Cost

$25