📝 About This Recipe
Originating from the 19th-century Ottoman palace kitchens, this regal dish features a succulent lamb ragu simmered in a rich tomato and pepper sauce. The meat is served atop a 'beğendi'—a velvety, smoke-infused eggplant purée enriched with melted kashar cheese and a delicate béchamel. It is a masterpiece of Turkish gastronomy that perfectly balances the charred earthiness of the eggplant with the savory depth of slow-cooked meat.
🥗 Ingredients
The Lamb Stew
- 600 grams Lamb leg or shoulder (cut into 1-inch cubes)
- 1 large Onion (finely chopped)
- 3 cloves Garlic (minced)
- 2 pieces Green pointed peppers (Sivri Biber) (seeded and chopped)
- 1 tablespoon Tomato paste
- 1 cup Canned crushed tomatoes (or 2 fresh grated tomatoes)
- 2 tablespoons Butter (unsalted)
- 1.5 cups Hot water
- 1 teaspoon each Salt and Black Pepper (to taste)
The Eggplant Purée (Beğendi)
- 4 pieces Large Eggplants (firm and shiny)
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1.5 cups Whole milk (warm)
- 1/2 cup Kashar cheese (grated (or mild provolone/mozzarella))
- 1 pinch Nutmeg (freshly grated)
- 1 teaspoon Lemon juice (to prevent browning)
For Garnish
- 2 sprigs Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
In a heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Add the lamb cubes and sear until browned on all sides, about 8-10 minutes.
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2
Add the chopped onions and green peppers to the meat. Sauté for 5 minutes until the onions become translucent and soft.
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3
Stir in the minced garlic and tomato paste. Cook for 2 minutes to cook off the raw smell of the paste.
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4
Add the crushed tomatoes, salt, and black pepper. Pour in the hot water, bring to a boil, then reduce heat to low. Cover and simmer for 50-60 minutes until the lamb is fork-tender.
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5
While the meat simmers, prepare the eggplants. Prick them with a fork and roast them directly over a gas flame or under a broiler, turning frequently until the skin is charred and the flesh is completely soft.
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6
Place the charred eggplants in a bowl and cover with plastic wrap for 10 minutes; the steam will make them easier to peel.
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7
Peel the eggplants, discarding the charred skins. Finely chop the smoky flesh and drizzle with a little lemon juice to maintain the light color.
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8
In a clean saucepan, melt 2 tablespoons of butter for the purée. Add the flour and whisk constantly for 2 minutes over medium heat until it smells nutty but doesn't brown.
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9
Gradually whisk in the warm milk to avoid lumps. Continue stirring until the béchamel sauce thickens to a smooth consistency.
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10
Fold in the chopped eggplant and the grated cheese. Stir vigorously until the cheese is melted and the mixture is creamy. Season with salt and a pinch of nutmeg.
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11
Check the lamb stew; if the sauce is too thin, simmer uncovered for a few minutes to thicken. It should be rich and coating the meat.
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12
To serve, spread a generous portion of the warm eggplant purée on a plate, creating a small well in the center.
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13
Spoon the tender lamb and its savory red sauce into the center of the purée. Garnish with fresh parsley and serve immediately.
💡 Chef's Tips
Roasting the eggplants over an open gas flame is essential for that authentic smoky 'hünkar' flavor. If you don't have a gas stove, use the oven broiler but add a drop of liquid smoke to the purée as a cheat. Always use warm milk when making the béchamel to ensure a perfectly smooth, lump-free base. Don't over-process the eggplant in a blender; it should have a slightly textured, hand-chopped consistency. If using beef instead of lamb, increase the simmering time by 20-30 minutes as beef takes longer to tenderize.
🍽️ Serving Suggestions
Serve with a side of buttery Turkish rice pilaf (Şehriyeli Pilav) to soak up the extra sauce. A crisp Shepherd's Salad (Çoban Salatası) provides a refreshing acidic contrast to the rich purée. Pair with a glass of salty Ayran (yogurt drink) to balance the savory flavors. Warm pide bread or sourdough is perfect for scooping up every last bit of the eggplant delight.