Istanbul
Hünkar beğendi
Tender lamb stew on a cloud of smoky aubergine béchamel. A dish literally named 'the sultan liked it'.
120 minTime
35 gProtein each
mildSpice
Make it your way
Grandma's wayLamb stew served on a smoky aubergine and cheese béchamel.
The original703kcalsame
35 gproteinsame
8 gfibresame
120minutessame
Hünkar beğendi, Ottoman palace style.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Brown the lamb in oil in batches, then add onion, garlic and peppers and cook until soft.
- 2Stir in the paste and grated tomato, add hot water, cover and simmer 75 minutes until the lamb is very tender.
- 3Meanwhile char the aubergines directly over a flame until collapsed and blackened all over. Peel and chop.
- 4Melt butter, stir in flour 1 minute, then whisk in warm milk until thick. Add aubergine and mash smooth.
- 5Stir in the cheese and nutmeg and season. Spread on plates and spoon the lamb stew in the centre.
Serve it like this
Spread the aubergine cream in a ring on a warm plate and spoon the lamb into the centre. Bread on the side.
