Hünkar Beğendi Recipe

About this recipe

Hünkar Beğendi is a luxurious dish of Turkish origin with a creamy roasted eggplant base topped with rich, flavorful lamb stew. This fusion recipe combines traditional Turkish flavors with subtle Indian spices, making it a perfect centerpiece for family dinners.

Ingredients

• 50 g Parsley Leaves
• 500 gm Eggplant
• 500Ml Gaia Extra Virgin Olive Oil (500ml)
• 500 g Onion
• 100 g Garlic
• 250 g Mutton
• - Dairy Milk
• - Malai Paneer
• 400G Safa Tomato Paste (400g)
• 100 g Unsalted Butter
• 300 g Ginger Paste
• 50 g Cumin Powder
• - Coriander Powder
• 30 g Smoked Paprika Powder
• 20 g Cinnamon
• 100 g Salt
• 500 g Refined Flour
• 50 g Black Pepper

Instructions

1. 1. Wash the eggplants and roast them over an open flame or in the oven until the skin is charred and the flesh is soft. Set aside to cool.
2. 2. Heat 2 tablespoons of olive oil in a large pan. Add the diced onions and sauté until translucent.
3. 3. Add the minced garlic and ginger paste to the onions. Stir for 1 minute until fragrant.
4. 4. Add the lamb cubes to the pan and stir on medium-high heat until browned on all sides.
5. 5. Add the tomato paste, cumin powder, coriander powder, paprika, cinnamon, and salt. Stir well to coat the lamb in the spices.
6. 6. Pour in the water or stock, reduce the heat to low, and let it simmer for 35 minutes until the lamb is tender and the sauce thickens.
7. 7. While the lamb is simmering, peel the charred skin off the roasted eggplants and mash the flesh until smooth.
8. 8. In a separate pan, melt the butter and stir in the flour. Cook for 2 minutes, then gradually whisk in the milk to create a smooth béchamel sauce.
9. 9. Add the mashed eggplant to the béchamel sauce, followed by grated cheese. Stir until the mixture is creamy and smooth. Season with salt and pepper to taste.
10. 10. To serve, spread the eggplant puree on a large serving platter and spoon the lamb stew on top. Garnish with fresh parsley and serve warm with naan or rice.