Hünkâr beğendi (lamb stew on smoky aubergine purée)

One of the famous dishes of the Ottoman palace kitchen; its name means 'the sultan liked it'. The smoky, cheesy aubergine purée is the perfect base for the tender lamb stew.

Open in Receptnaptár — serving calculator, cook mode, save

Method

Tap a step once you've finished it.

1. Heat the oil in a pot and brown the meat on all sides in batches over high heat.
2. Add the onion and pepper and fry for 5 minutes, then add the garlic, tomato paste, tomato and thyme. ⏱ Timer: 5 min
3. Pour in just enough hot water to cover, salt, pepper, and simmer covered over low heat for 1.5 hours, until the meat is tender and the sauce is thick. ⏱ Timer: 1.5 h
4. Meanwhile, prick the aubergines with a fork and char their skins directly over a gas flame or under the oven grill, turning, for 20-25 minutes, until completely soft. ⏱ Timer: 20 min
5. Halve the hot aubergines, scoop out the flesh, soak it in lemon water for 5 minutes, then squeeze it out and chop it to a purée with a knife. ⏱ Timer: 5 min
6. Melt the butter, fry the flour in it for 1-2 minutes, then add the aubergine and stir for 2 minutes. ⏱ Timer: 1 min
7. Gradually whisk in the milk, stirring constantly, and cook until thick and creamy. Off the heat, stir in the cheese, then season with salt, pepper and nutmeg.
8. Pile the aubergine purée onto the plate, press a hollow into the centre, spoon in the lamb stew, and serve sprinkled with parsley.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The smoky flavour of the aubergine is essential: a gas flame works best, but you can also char the skin on a grill or barbecue.
• Can also be made with beef shank instead of lamb; in that case simmer for 30 minutes longer.

Similar recipes

• Ratatouille (vegetable stew) · French
• Kyopolu (Bulgarian roasted aubergine and pepper spread) · South Slavic
• Mutton stew (juhpörkölt) · Hungarian
• Lamb stew (báránypörkölt) · Hungarian
• Chanakhi (lamb and vegetables in a clay pot) · Middle East & Caucasus
• Harissa (Armenian wheat porridge with lamb) · Middle East & Caucasus

More middle east & caucasus ideas

• Bamia (okra stew with lamb in tomato sauce)
• Chashushuli (spicy tomato beef stew)
• Menemen (Turkish tomato and pepper scrambled eggs)
• Çılbır (poached eggs on garlicky yoghurt with paprika butter)
• Shakshuka (eggs in a spiced tomato and pepper sauce)
• Acılı ezme (spicy tomato and pepper meze with walnuts and pomegranate)
• Kuru fasulye (tomato white bean stew with beef)
• Çiğ köfte (vegan spiced bulgur and pepper patties in lettuce leaves)

How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings

Language: Magyar · Español · Deutsch