The Sultan's Delight Hünkar Beğendi
6 serving
An Ottoman lamb stew supposedly created for a visiting sultan at some point in the 17th-19th centuries. This is served well with flatbread.
Ingredients
- 4 Eggplants
- 900 g Leg of Lamb, diced
- 5 Tbsp. Flour, divided
- 1 tsp. Salt, divided
- 1/4 tsp. Ground Black Pepper, divided
- 3 Tbsp. Olive Oil
- 1 tsp. Sugar
- 2 Onions, sliced
- 1 Green Bell Pepper, sliced into strips
- 4 clove Garlic, finely chopped
- 4 Tomatoes, roughly chopped
- 2 Tbsp. Tomato Paste
- 1 tsp. Oregano, and/or thyme
- 500 ml. Chicken Stock
- 3 Tbsp. Butter
- 500 ml. Whole Milk
- 30 g Parmesan, grated
- 30 g Tulum, grated
- 1 sprig Parsley, chopped, divided
Instructions
Instructions
Prepare Eggplant
15 minutes1.
Roast eggplant over an open flame until skin is charred and flesh is tender and fully cooked. Let cool.
Prepare Stew
7 minutes2.
Dredge the lamb in 2 Tbsp. of the flour, 1/2 tsp. of salt, and 1/8 tsp. of black pepper. Heat olive oil in a heavy pan over high heat. Add the lamb and sugar and fry, turning frequently, until browned.
3.
Reduce heat and add onion, garlic, and bell pepper. Continue cooking until onion is just beginning to soften, stirring frequently.
Add tomato, tomato paste, and oregano. Stir to thoroughly incorporate. Add stock and bring to a boil.
5.
Reduce heat, cover, and simmer until lamb is tender.
Beğendi
6.Scrape flesh from the eggplants and process until smooth. Set aside.
Melt the butter in a pan over medium heat. Whisk flour to form a roux, then slowly whisk in milk. Cook until thickened to the consistency of custard.
Remove sauce from heat, add cheeses, and stir to melt. Stir in eggplant, remaining 1/2 tsp. salt, 1/8 tsp. and black pepper. Adjust salt and stir in half the parsley.
Serve
9.Serve stew atop the eggplant sauce, garnished with remaining parsley.