Hünkar Beğendi

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For the Lamb Stew

• Lambdiced300 g
• Tomatograted2
• Garlicminced2 cloves
• Onionchopped1
• Vegetable Oil3 tbsp
• Tomato Paste1 tbsp
• Salt1 pinch
• Black Pepper1 pinch

For the Beğendi

• Eggplant2
• Milk1 cup
• Butter2 tbsp
• Flour2 tbsp
• Kashar Cheesegrated50 g

1. 1

   Sauté the diced lamb in a pot with vegetable oil for 8–10 minutes.

2. 2

   Add the chopped onion and sauté for 4–5 minutes until softened.

3. 3

   Add the grated tomato, tomato paste, salt, and black pepper, and cook for about 5 minutes. Add 1 cup of hot water and simmer on low heat for 30 minutes until the meat is tender.

4. 4

   Roast the eggplants over an open flame or bake in the oven at 200°C for 30 minutes. Peel their skins and chop them finely.

5. 5

   In a separate pot, melt the butter, add the flour, and sauté for 1–2 minutes until fragrant.

6. 6

   Add the finely chopped eggplants to the pot and sauté for 2 minutes. Gradually add the milk, stirring constantly. Once it thickens, add the grated Kashar cheese and stir until melted.

7. 7

   Serve hot by first placing the beğendi on a serving plate, then topping it with the lamb stew.