Name: Traditional hünkar beğendi with lamb and eggplant purée
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 4 pots
Ingredients: 700 g lamb shoulder; 1 pc onion; 3 cloves garlic; 1 tablespoon tomato paste; 1 teaspoon sweet paprika; 0.5 teaspoon cumin; 0.5 teaspoon black pepper; 2 pcs bay leaves; 400 ml poultry stock; salt; olive oil; 3 pcs aubergine; 40 g butter; 40 g plain flour; 400 ml milk; 50 g parmesan; salt; parsley

Step by step process

Lamb ragout

1
To make this lamb eggplant puree: finely chop the onion, crush the garlic, and cut the lamb shoulder into smaller cubes. In a pot with heated olive oil, sear the lamb on all sides until golden brown, which takes about 5 minutes. The browned meat will add flavor and color to the ragout.
2
Add the chopped onion to the meat and sauté until translucent, about 2-3 minutes. Add the garlic and sauté for another half minute until fragrant. Stir in the tomato paste, sweet paprika, and cumin, and sauté everything together for about 1 minute until the spices become aromatic.
3
Pour in the chicken broth, add the bay leaf, season with salt and pepper. Bring to a boil, then reduce to the lowest heat, cover, and simmer for 45-60 minutes, until the meat is tender and the juice has reduced to a thick sauce. Finally, remove the bay leaf and adjust seasoning with salt or pepper if needed.

Eggplant puree beğendi

4
Preheat the oven to 230 °C. Wash the eggplants, prick them several times with a fork, and place them on a baking sheet lined with parchment paper. Bake for 30-40 minutes, turning the eggplants halfway through, until the skin is charred almost black and the flesh is completely soft. The baked eggplant should be collapsed and soft to the touch.
TIP:
Roast eggplants in the oven at a high temperature and turn them halfway through to ensure the skin roasts evenly. After roasting, cover them in a bowl to soften the skin, making it easier to peel.
5
Transfer the baked eggplants to a bowl, cover immediately with plastic wrap or a plate, and let them steam for 10 minutes to make peeling easier. Once the eggplants are lukewarm, peel off the skin and roughly chop the flesh. Transfer to a colander and let drain for 5 minutes to reduce the moisture in the puree.
6
In a saucepan, melt the butter, add the flour, and cook while stirring constantly for about 2 minutes until a light roux forms without a raw flour smell. Gradually add the milk and whisk vigorously to create a smooth béchamel. Cook for 3-5 minutes until it thickens slightly.
TIP:
Prepare the roux by slowly roasting flour in butter or oil until golden, to avoid bitterness. Then gradually add liquid while continuously stirring to create a smooth, lump-free thickening mixture.
7
Add the chopped roasted eggplant to the béchamel, mix well, and simmer the puree for a few minutes to meld the flavors. Remove from heat, stir in the grated Parmesan, season with salt, and keep the puree warm until serving.

Serving

8
Spread the hot eggplant puree beğendi on warmed plates and create a shallow well in the center of each portion. Pile a serving of lamb ragout into the well and drizzle with some juicy sauce. Sprinkle with chopped fresh parsley and serve ideally with pita bread or rice as a side. Serve immediately while the sauce and puree are hot and creamy.