hunkar begendi recipe
Hunkar begendi is a traditional Turkish dish consisting of a flavorful lamb stew that is served on top of a creamy roasted eggplant purée. The purée is often thickened with milk and cheese, while the whole dish is sometimes topped with a tomato-based sauce or garnished with freshly chopped parsley.
It is believed that the dish is native to Istanbul and was first prepared for the wife of Napoleon III in the late 19th century.
- 1 kgtrimmed, boneless lamb leg meat, diced into 3 cm pieces
- 2 tbsptomato paste
- 2 tbspcapsicum paste (see Note)
- 3garlic cloves, crushed
- 2onions, finely chopped
- 3bay leaves
- 2 tbspolive oil
- 2green capsicum, finely chopped
- 4ripe tomatoes, diced
- 2-3 tbspbutter
- 1 cuphot water
- ½ cupparsley, finely chopped
- 4-5large eggplants
- 50 gbutter
- ¼ cup(35 g) plain flour
- 1¼ cups(310 ml) milk
- ½ cupgrated Turkish hard mature cheese (kasar) or kashkaval cheese (see Note)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.