Hünkar beğendi — the imperial Ottoman dish of lamb over eggplant purée

Hünkar beğendi, which in Turkish means “the sultan liked it”, is one of the most famous dishes of Ottoman imperial cuisine. It consists of tender lamb stewed in tomato sauce, served over a silky purée of roasted eggplants, bound with milk and melted cheese — a combination that makes this dish unforgettable.

INGREDIENTS (for 6 servings)

• 1 kg lamb, cut into pieces
• 4 large eggplants
• 2 onions, finely chopped
• 3 peeled and grated tomatoes (or 200 ml tomato passata)
• 2 tablespoons tomato paste
• 50 g butter and 2 tablespoons olive oil
• 50 g flour
• 400 ml warm milk
• 100 g grated kaşar or kashkaval cheese
• 2 garlic cloves
• 1 teaspoon sugar, salt, black pepper, paprika
• 250 ml meat stock or warm water
• Fresh parsley for serving

PREPARATION STEPS

1. Roast the eggplants in a hot oven (220°C) or over a flame until the skin chars and the flesh softens completely, about 30–40 minutes. Peel them and chop finely.
2. In a pot, sauté the onion in olive oil until soft; add the meat and brown it. Add the garlic, tomato paste, tomatoes, sugar, salt, pepper and paprika.
3. Pour in the meat stock, cover and simmer on low heat for 60–75 minutes, until the meat is completely tender and the sauce thickens.
4. For the purée: melt the butter, add the flour and cook for about 2 minutes without colouring. Slowly pour in the warm milk, stirring constantly, until it thickens like béchamel. Add the chopped eggplants and the cheese; stir until the cheese melts. Adjust the salt.
5. Serve the hot purée on plates, place the meat with its sauce on top and sprinkle with fresh parsley.

Preparation time: about 30 minutes; cooking time: about 1 hour and 30 minutes. Servings: 6.