HÜNKAR BEĞENDİ (STEWED LAMB WITH EGGPLANT PUREE)

Hünkar beğendi means ‘Sultan liked’ and is truly worthy of a royal gourmet. This dish was first made during the reign of Sultan Abdülaziz. It was offered to him and Empress Eugenie who was visiting him at the time.                  

Ingredients
5 Large Eggplants
2 tbsp. Butter
2 tbsp. Flour
1 cup Milk, heated
1 tsp. Salt
½ cup “Kaşar” cheese (you can substitute provolone), grated
¼ tsp. Nutmeg
¼ tsp. Black pepper
½ kg. (≈1 lbs) Lamb chunks, fat removed
2 tbsp. Tomato paste
1 Yellow onion, finely chopped
2 tbsp. Butter
2 cups Water, boiled

Instructions
Melt the butter in a pot. Add the lamb chunks and start sauteeing. The lamb will release its juice at first. Keep sauteeing until all the juices are absorbed.  Add the onions, sautee until translucent then add the tomato paste and water and cook until the lamb chunks are thoroughly cooked.  Add salt and take off the heat and set aside. To prepare the eggplant puree, stab the eggplant from various places with the pointy end of a sharp knife. Then place the eggplants over open fire or a heated grill and cook all over until completely softened. Peel off the skin and cut the eggplants into large pieces, then set aside. In a large pot, melt the butter and add the flour, cook until a roux is formed, then add the eggplants and continue stirring until well incorporated. Add the hot milk and cook until a thick paste is formed. Take off the heat, add the cheese, salt, black pepper and nutmeg. On a serving platter, spread the eggplant puree and top with the lamb stew. Serve with parsley sprinkled on top with roasted tomatoes and green peppers.

(Photo: Courtesy of ATDAA)