Hünkar Beğendi

The story

Hünkar Beğendi is slow-cooked lamb or beef served over smoky aubergine and cheese purée. Hünkar beğendi, often translated as ‘the sultan liked it’, joins a smoky aubergine purée with a rich meat stew and is closely linked to Ottoman palace-style cooking. Hünkar Beğendi is famous for slow-cooked lamb or beef served over smoky aubergine and cheese purée. The appeal comes from a clear contrast of aroma, texture and seasoning, with each element remaining distinct. Hünkar Beğendi belongs to everyday meals as well as restaurant and family cooking. It is usually served with the starches, herbs, salads, pickles or sauces traditional to its region, so the complete plate matters as much as the central component.

Ingredients

• Main ingredients
• 350 gram lamb shoulder, diced
• 1 piece onions, chopped
• 1 tablespoon tomato paste
• 1.5 piece tomatoes, grated
• 1 tablespoon butter
• 250 millilitre stock
• 2 piece aubergines
• 125 millilitre milk
• 20 gram flour
• 30 gram grated kaşar or parmesan
• to taste to taste fine sea saltSeason to taste.
• to taste to taste black pepperSeason to taste.

Method

1. Prepare the base

   Brown the lamb in batches until deeply coloured.

   Look for: Ingredients look measured and controlled. Tip: Keep the heat controlled and adjust texture before adding final seasoning or garnish. Avoid: Starting before ingredients are ready.

2. Cook the aromatics

   Cook onions and tomato paste, then add tomatoes, stock and the lamb.

   Look for: Aromatics smell cooked rather than raw. Tip: Keep the heat controlled and adjust texture before adding final seasoning or garnish. Avoid: Burning spices, garlic, butter or pastry.

3. Build the dish

   Simmer slowly until the lamb is tender and the sauce is glossy.

   Look for: The main ingredient is taking on the correct texture. Tip: Keep the heat controlled and adjust texture before adding final seasoning or garnish. Avoid: Crowding the pan or adding too much liquid.

4. Finish and balance

   Char aubergines over flame or under a grill, then scoop out the smoky flesh.

   Look for: The sauce, pastry, rice or syrup looks balanced and finished. Tip: Keep the heat controlled and adjust texture before adding final seasoning or garnish. Avoid: Seasoning before tasting the final balance.

5. Serve traditionally

   Make a light béchamel, fold in aubergine and cheese, then serve the lamb on top.

   Look for: The dish looks regional, generous and focused. Tip: Keep the heat controlled and adjust texture before adding final seasoning or garnish. Avoid: Over-garnishing or missing the essential accompaniment.

Nutrition

per serving

Estimated nutrition for Hünkar Beğendi; use as editorial/testing data and refine from exact ingredient weights if needed.