Hünkâr Beğendi – Lamb and Eggplant Purée from Ottoman Cuisine

Preparation

1. 01

   Charring

   Pierce the eggplants in a few places. Char them over an open flame, under the broiler, or over hot coals, turning until the skins are completely blackened. Make sure the insides are completely tender.

2. 02

   Resting and mashing

   Place the charred eggplants in a bowl, cover tightly with plastic wrap, and let them steam for 10 minutes. Then peel off the skins, drain any excess liquid, and mash with a fork or purée in a blender.

3. 03

   Sautéing

   Melt the butter in a large pot. Add the finely diced onions and sauté until softened and lightly golden. Add the cubed lamb and sear over high heat until browned on all sides.

4. 04

   Boiling

   Add the tomato paste and cook for 1 to 2 minutes. Add the grated tomatoes, crushed garlic, bay leaf, salt, and black pepper. Pour in enough hot water to just cover the meat. Cover and simmer over 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 low heat for 2 minutes, stirring. Gradually add the milk while stirring constantly to prevent lumps, until you have a thick béchamel sauce.

6. 06

   Combining the beğendi

   Add the eggplant purée to the béchamel sauce and stir well. Add the grated kashar cheese, salt, and nutmeg. Cook over low heat, stirring, for 3 to 4 minutes, until the cheese has melted and the purée is velvety and smooth.

7. 07

   serving

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