Hünkâr Beğendi – Lamb with Charred Aubergine Purée from Ottoman Cuisine

Preparation

1. 01

   Charring

   Prick the aubergines in a few places. Char them over a gas flame, under a grill, or in embers, turning until the skins are completely blackened. Make sure the insides are completely soft.

2. 02

   Steaming and mashing

   Place the charred aubergines in a bowl, cover with cling film, and leave to steam for 10 minutes. Then peel off the skins, drain any excess liquid, and mash to a purée with a fork or blend until smooth.

3. 03

   Sautéing

   Melt the butter in a wide saucepan. Add the finely chopped onions and cook until softened and golden. Add the diced lamb and sear over a high heat until sealed on all sides.

4. 04

   Boiling

   Add the tomato purée and cook for 1-2 minutes. Add the grated tomatoes, crushed garlic, bay leaf, salt, and pepper. Add enough hot water to just cover. Cover and simmer over a low heat until the meat is tender.

5. 05

   Making the béchamel

   For the beğendi, melt the butter in a separate saucepan. Add the flour and cook over a low heat for 2 minutes. Gradually add the milk, stirring continuously. Take care not to let it form lumps, and cook until you have a thick béchamel sauce.

6. 06

   Combining the beğendi

   Add the aubergine purée to the béchamel sauce and mix well. Add the grated kashar cheese, salt, and nutmeg. Cook over a low heat, stirring, for 3-4 minutes until the cheese has melted and the purée is velvety in texture.

7. 07

   serving

   Spread the beğendi purée on a serving plate to form a bed. Spoon the cooked lamb and its sauce over the top. Serve hot.