Hünkar Beğendi with Tender Lamb

Ingredients

• 500g (1.1 lb) lamb shoulder, cut into cubes 500g (1.1 lb) lamb shoulder, cut into cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• Salt and pepper to taste Salt and pepper to taste
• For the beğendi: For the beğendi:
• 2 large eggplants 2 large eggplants
• 4 tablespoons butter 4 tablespoons butter
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1 cup (100g) grated cheese (such as kasar or mozzarella) 1 cup (100g) grated cheese (such as kasar or mozzarella)
• Salt to taste Salt to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 28g (14g saturated)
• Carbohydrates: 12g (6g sugars)
• Protein: 38g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a bowl, combine the olive oil, cumin, paprika, minced garlic, salt, and pepper. Add the lamb cubes and toss to coat them evenly with the marinade. Let it marinate for at least 30 minutes.
3. 3.
   Place the marinated lamb on a baking tray and roast in the preheated oven for 30-40 minutes, or until the lamb is tender and golden brown.
4. 4.
   While the lamb is roasting, prepare the beğendi. Pierce the eggplants with a fork and place them on a baking tray. Roast in the oven for 40-45 minutes, or until the eggplants are soft and the skin is charred.
5. 5.
   Remove the eggplants from the oven and let them cool slightly. Peel off the charred skin and discard it. Place the flesh of the eggplants in a bowl and mash it with a fork or blend it until smooth.
6. 6.
   In a saucepan, melt the butter over medium heat. Add the mashed eggplant and cook for 2-3 minutes, stirring constantly.
7. 7.
   Gradually add the milk to the eggplant mixture, stirring continuously until it becomes creamy and well combined.
8. 8.
   Stir in the grated cheese and continue cooking until the cheese has melted and the beğendi has a smooth consistency. Season with salt to taste.
9. 9.
   To serve, spoon the beğendi onto a serving platter and arrange the roasted lamb cubes on top. Garnish with fresh herbs, such as parsley or dill, if desired.

Treat your ingredients with care...

• Eggplants — Make sure to roast the eggplants until they are completely soft and the skin is charred. This will give the beğendi its smoky flavor. If you prefer a smoother texture, you can blend the roasted eggplant flesh instead of mashing it with a fork.

Tips & Tricks

• For an extra flavor boost, you can add a pinch of cinnamon to the lamb marinade.
• If you prefer a spicier dish, you can add a dash of chili powder to the lamb marinade.
• Serve Hünkar Beğendi with warm pita bread or Turkish rice pilaf for a complete meal.
• Leftovers can be refrigerated and reheated the next day. The flavors will meld together even more, making it even more delicious.
• If you're short on time, you can use pre-cooked lamb or leftover roast lamb instead of roasting it from scratch.

Serving advice

Hünkar Beğendi is traditionally served as a main course. Place a generous portion of the beğendi on a plate and arrange the roasted lamb cubes on top. Garnish with fresh herbs, such as parsley or dill, for a pop of color and freshness.

Presentation advice

To elevate the presentation of Hünkar Beğendi, you can drizzle a little olive oil over the dish and sprinkle some paprika or dried mint on top. This will add a touch of vibrancy and enhance the visual appeal of the dish.