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Lamb Stew with Eggplant Puree — traditional dish from Istanbul, Turkey
Main course Meat

Food Flavour DNA

Nutritional Values

🔥720kcal
💪40gProtein
🌾30gCarbs
🥑48gFat
🌿10gFibre
⚖️400 gServing

* Per serving · 400 g. May vary.

Allergens

🌾 Gluten 🥛 Dairy

Lamb Stew with Eggplant Puree

How to order / say it
Say it Hünkar Beğendi — [HOON-kar beh-GHEN-dee]
Order I'd like the hünkar beğendi, please.
Locally Hünkar beğendi istiyorum, lütfen.
Say locally

Lamb stew served on a smoky eggplant puree.

Why try it?

A dish fit for the Ottoman sultans, Hünkar Beğendi is a testament to the opulent and rich cuisine that emerged from the royal kitchens. It represents the innovative melding of flavors characteristic of Istanbul's culinary tradition.

How it tastes

The lamb is melty and deeply seasoned, paired with a creamy, smoky eggplant base that provides a luscious, velvety contrast. Aromatic spices bring depth, all served hot, creating an unforgettable aromatic experience.

Origin & History — first documented: 1650

Created in the 17th century for the Ottoman Sultan, the name translates to 'the Sultan liked it'. This dish exemplified the power of royal influence in Turkish cuisine, originating from royal cooks' ingenuity in blending new world and local ingredients.

Recipe

Ingredients

  • 🥩 400 g lamb pieces
  • 🥕 3 eggplant
  • 🥛 50 g butter
  • 🥛 200 ml milk
  • 🌾 30 g flour
  • 🧄 1 onion
  • 🥕 50 g tomato paste
  • 🧄 2 cloves garlic

Method

  1. 1 Grill eggplants over open flame until charred and soft.
  2. 2 Sauté lamb with onions and garlic until browned.
  3. 3 Add tomato paste, spices, and simmer until lamb is tender.
  4. 4 Combine milk, butter, and grilled eggplant to make puree, then serve with lamb.

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All Europe recipes — Turkey — Istanbul — Lamb Stew with Eggplant Puree
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