Traditional Hünkarbeğendi (Sultan's Delight)

Ingredients

• 500g diced lamb meat
• 4 large eggplants
• 1 onion
• 2 cloves garlic
• 2 tomatoes
• 1 tbsp tomato paste
• 2 tbsp butterInstead: olive oil
• 2 tbsp flour
• 1 cup warm milkInstead: oat milk
• 1 cup grated kasar cheese (or mozzarella)
• Salt, black pepper, red pepper flakes

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Roast the eggplants over an open flame or in the oven until soft, peel and finely chop them.

2. 2

   Sauté the lamb in a pot until it releases and reabsorbs its juices, then add butter and diced onions.

3. 3

   Once onions soften, add garlic, tomato paste, diced tomatoes, and spices, and simmer on low until the meat is tender.

4. 4

   For the eggplant purée, melt 1 tablespoon of butter in a saucepan and roast the flour until fragrant.

5. 5

   Add chopped roasted eggplants to the flour, stir for 2 minutes, then slowly pour in the warm milk while stirring continuously.

6. 6

   Just before removing from heat, stir in grated cheese, salt, and black pepper until the cheese melts, then turn off the heat.

7. 7

   Spread the warm eggplant purée on a serving plate and top it with the cooked lamb stew.

Note. Soaking the peeled roasted eggplants in lemon water briefly prevents browning and keeps the purée bright.