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Turkish · Dinner

Turkish lamb stew with smoked eggplant purée (Hünkar beğendi)

Tender tomato-braised lamb spooned over a warm, smoky roasted-eggplant béchamel enriched with mild aged cheese.

About 3 hrTotal
About 2 hr 45 minActive
$$$Cost
AdvancedDifficulty
Makes 6 servings
Turkish Hünkar beğendi with fork-tender tomato-braised lamb over silky smoked eggplant and cheese purée with parsley.

Equipment

  • A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.

Ingredients

1× recipe · Makes 6 servings

  • 2 pounds boneless lamb shoulder, cut in 1 1/2-inch cubes
  • 2 teaspoons kosher salt, divided
  • 1/2 teaspoon black pepper
  • 2 tablespoons unsalted butter, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 large yellow onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tablespoons tomato paste
  • 1 14-ounce can diced tomatoes
  • 1 1/2 cups low-sodium beef stock
  • 1 bay leaf
  • 4 medium eggplants, about 2 pounds total
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk, warmed
  • 3/4 cup finely grated kasseri or mild aged provolone
  • 2 tablespoons chopped flat-leaf parsley

Instructions

  1. Season lamb with 1 teaspoon salt and pepper. Brown in 1 tablespoon butter and the olive oil in batches; remove. Cook onion 7 minutes, add garlic and tomato paste for 1 minute, then return lamb with tomatoes, stock, bay, and 1/2 teaspoon salt.

  2. Cover and simmer very gently 1 1/2 to 2 hours until lamb is fork-tender and the sauce clings to it. Uncover near the end if needed; discard bay and keep warm.

  3. While lamb braises, char whole eggplants or over a gas flame, turning until blackened and collapsed, 20 to 30 minutes. Cover 10 minutes, peel, drain in a sieve 10 minutes, and chop to a coarse purée.

  4. Melt remaining butter in a saucepan, whisk in flour for 1 minute, then gradually whisk in warm milk. Simmer until thick enough to coat a spoon, 4 minutes. Fold in eggplant, cheese, and remaining salt; warm gently without boiling hard.

  5. Spread hot smoked eggplant purée on a platter and spoon lamb and its concentrated sauce over the center. Finish with parsley and serve immediately so the purée stays silky.

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