Hunkar Begendi Recipe

I absolutely love this recipe because it combines the rich, smoky flavor of roasted eggplant with the tender, savory goodness of lamb, creating a comforting and satisfying dish that’s perfect for any cozy evening. Plus, the gooey cheese and warm spices make it insanely irresistible—it’s like a hug on a plate that I can’t get enough of!

Hünkar Beğendi is a classic Turkish dish that I find richly flavored, creamy, and savory. It has smoky eggplants, tender lamb, and a cheese sauce; in other words, it has all the elements of a comfort meal that brings me satisfaction.

I particularly enjoy the flavors of cumin and paprika enhancing the lamb’s flavor—along with the balanced, creamy eggplant purée that’s made with smoked eggplant—that brings this dish together.

Ingredients

Array

Ingredient Quantities

• 4 medium eggplants
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 pound lamb, cubed
• 2 tablespoons tomato paste
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• Salt to taste
• 2 cups beef or vegetable broth
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup grated kasseri or mozzarella cheese
• Fresh parsley, chopped (for garnish)

Instructions

1. Set your oven to 400 degrees Fahrenheit (200 degrees Celsius). Using a fork, poke holes in the eggplants and set them on a baking sheet. Slide them into the oven and let them roast for 30 to 40 minutes. You want the insides to be very soft and the skin to be very charred.

2. When they have cooled some, the eggplants are peeled and their flesh is mashed with lemon juice. That is then kept aside.

3. A big frying pan is used to heat olive oil to a temperature that is medium. Into this skillet, you put the onion and garlic, and you let them sit for a while. You stir the mixture occasionally. You watch closely, and you know when the onion is translucent.

4. Add the lamb, cut into cubes, to the skillet, and sauté until well browned on all sides.

5. Mix in the tomato paste, paprika, cumin, black pepper, and salt. Cook for 2 more minutes.

6. Add the beef or vegetable broth and heat to a simmer. Cover and simmer until the lamb becomes tender, about 30-40 minutes.

7. In another saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.

8. Slowly blend in the milk until it is smooth, then heat the mixture until it is slightly thicker.

9. Combine the mashed eggplant with the roux and add in the grated cheese. Stir (and use a wooden spoon if necessary) until the mixture is well combined. Cook over medium-low heat until the cheese is melted and the mixture is creamy.

10. Lamb stew is what you have to serve over the eggplant purée. Then you must garnish the eggplant purée with freshly chopped parsley and serve.

Equipment Needed

1. Oven
2. Fork
3. Baking sheet
4. Large frying pan
5. Knife
6. Cutting board
7. Wooden spoon
8. Saucepan
9. Whisk
10. Measuring spoons
11. Measuring cups
12. Spatula

FAQ

• What is the main ingredient in Hunkar Begendi?Eggplant is the primary ingredient, which is used to produce the dish’s creamy base.
• Can I use beef instead of lamb in this recipe?Indeed, Hunkar Begendi is a dish whose flavor shines when prepared with beef, as it substitutes nicely for lamb. The other flavors in the dish have no problem merging harmoniously with the flavors of beef.
• How do I roast the eggplant for this dish?The eggplant can be roasted by placing it directly on a gas flame or in the oven until the skin is charred and the flesh is soft. Then, peel off the skins.
• Is it possible to make this dish vegetarian?You can substitute vegetable stock for the lamb and make a vegetarian version of Hunkar Begendi.
• What type of cheese is best for Hunkar Begendi?Kasseri cheese is the traditional choice; however, mozzarella can be utilized as a substitute and for an equivalent flavor and texture.
• Can this dish be prepared ahead of time?You can make ahead the stewed lamb and eggplant puree, and reheat them when ready to serve. However, if you want your bechamel sauce to taste fresh and bright, it is best made just before you sit down to eat.

Substitutions and Variations

Eggplants can be substituted with zucchini or roasted red peppers, which impart different flavor profiles.
Lemon juice can be swapped out for lime juice or a very mild vinegar, such as white wine vinegar.
Lamb: Change to beef or chicken for an alternate meat option.
Kasseri cheese: Use provolone or even a mild cheddar. These cheeses work well in the place of kasseri.
Beef broth: Swap out with chicken broth or vegetable broth for a flavor that’s lighter.

Pro Tips

1. Roasting Eggplants For the best flavor and texture, ensure the eggplants are completely charred on the outside and soft on the inside. This will give a smoky taste to the purée, enhancing the dish’s overall flavor. If you have a gas stove or grill, consider using it to add an extra layer of smokiness.

2. Enhancing the Meat’s Flavor When browning the lamb cubes, make sure not to overcrowd the pan. This will help in achieving a proper sear, locking in the juices and flavor. You can brown the lamb in batches if necessary.

3. Balancing Acidity Adjust the amount of lemon juice in the eggplant mash based on your taste preference. It’s important that the acidity balances well with the creaminess of the cheese roux and the richness of the lamb stew.

4. Cheese Choice While kasseri cheese adds a unique tangy flavor, mozzarella can be used for a milder taste. If you have access to other Mediterranean cheeses like feta or halloumi, consider experimenting for diverse flavor profiles.

5. Simmering Technique When simmering the lamb with the broth and spices, keep the lid slightly ajar. This allows some of the steam to escape, reducing the sauce and intensifying the flavors. Make sure to stir occasionally and adjust the seasoning as needed after tasting.