Hünkar Beğendi
Hünkar Beğendi is a classic Ottoman dish featuring tender lamb stew served over a silky roasted eggplant purée enriched with milk and cheese. Ranked among the world’s best foods with a high score of 4.39 by TasteAtlas 2025/2026.
Ingredients
Ingredient Group: Lamb Stew
- 500 gr lamb shoulder or leg, diced
- 2 tablespoon olive oil
- 1 piece medium onion, finely chopped
- 2 piece cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup hot water or lamb stock
- Salt to taste
- Freshly ground black pepper
Eggplant Purée (Beğendi)
- 3 piece large eggplants
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1½ cups milk, warm
- 1½ cup grated kaşar cheese (or mozzarella)
- Salt to taste
Instructions
Instruction Group: Lamb Stew
- Heat olive oil in a pot and sauté the chopped onion until soft and translucent.
- Add the lamb pieces and cook until lightly browned on all sides.
- Stir in garlic and tomato paste, cooking briefly to release aroma.
- Add hot water or stock, season with salt and pepper, cover, and simmer gently for about 60–75 minutes until the meat is tender and saucy.
Eggplant Purée
- Roast the eggplants directly over flame or in the oven until completely soft and smoky.
- Peel the eggplants, discard skins, and finely chop or mash the flesh.
- Melt butter in a saucepan, add flour, and cook gently without browning.
- Gradually whisk in warm milk to form a smooth béchamel-style sauce.
- Add mashed eggplant and salt, cooking until silky and thick.
- Stir in grated cheese and mix until fully melted and creamy.
Assembly
- Spoon the eggplant purée onto plates.
- Top generously with the lamb stew and serve immediately.
Notes
Hünkar Beğendi is traditionally served hot and fresh. The smoky flavor of properly roasted eggplants is essential to the authenticity of this dish.