Servings<\/span>4<\/p>servings<\/span><\/div><\/span>Prep time<\/span>30<\/p>minutes<\/span><\/div><\/span>Cooking time<\/span>1<\/p>heure <\/span>45<\/p>minutes<\/span><\/div><\/span>Calories<\/span>690<\/p>kcal<\/span><\/div><\/div><\/div>This H\u00fcnk\u00e2r Be\u011fendi recipe pairs a tomato-based lamb stew with a creamy roasted eggplant pur\u00e9e enriched with butter, milk, and ka\u015far-style cheese. The meat cooks slowly until tender, while the eggplant base gains its character from charred skins, careful draining, and a smooth white sauce. The result is rich but balanced, with smoky eggplant, savory lamb, gentle pepper warmth, and a soft dairy finish. It is best suited to weekend cooking, guests, family meals, and make-ahead planning. The stew may be prepared in advance, while the be\u011fendi tastes best when stirred together shortly before serving.<\/p>
Ingredients<\/h3>- For the Lamb Stew<\/strong><\/li>
- <\/span>
700 g lamb shoulder, cut into 3 cm cubes \u2014 shoulder stays tender after slow cooking; beef chuck may be used.<\/span><\/p><\/li>- <\/span>
2 tablespoons olive oil \u2014 helps brown the meat and start the sauce base.<\/span><\/p><\/li>- <\/span>
1 medium yellow onion, finely diced \u2014 gives sweetness and body to the stew.<\/span><\/p><\/li>- <\/span>
3 garlic cloves, minced \u2014 added after the onion so it does not scorch.<\/span><\/p><\/li>- <\/span>
1 tablespoon tomato paste \u2014 gives depth and color.<\/span><\/p><\/li>- <\/span>
1 tablespoon mild Turkish pepper paste \u2014 optional, but useful for a rounded pepper flavor.<\/span><\/p><\/li>- <\/span>
2 medium tomatoes, peeled and finely diced \u2014 fresh tomato lightens the paste and loosens the sauce.<\/span><\/p><\/li>- <\/span>
1 teaspoon sweet paprika \u2014 adds color and mild warmth.<\/span><\/p><\/li>- <\/span>
\u00bd teaspoon Aleppo pepper or mild chili flakes \u2014 gives gentle heat; increase only for a spicier stew.<\/span><\/p><\/li>- <\/span>
\u00bd teaspoon freshly ground black pepper \u2014 adds warmth without sharpness.<\/span><\/p><\/li>- <\/span>
1 teaspoon fine sea salt, divided \u2014 added in stages for better control.<\/span><\/p><\/li>- <\/span>
1 bay leaf \u2014 gives a quiet herbal note during simmering.<\/span><\/p><\/li>- <\/span>
360 ml hot water or unsalted beef stock \u2014 enough liquid for a slow braise.<\/span><\/p><\/li>- <\/span>
1 tablespoon unsalted butter \u2014 stirred in near the end for a softer finish.<\/span><\/p><\/li>- <\/span>
1 tablespoon chopped flat-leaf parsley \u2014 optional garnish for color and freshness.<\/span><\/p><\/li>- For the Roasted Eggplant Be\u011fendi<\/strong><\/li>
- <\/span>
1.2 kg large eggplants, about 4 medium \u2014 choose glossy, firm eggplants that feel heavy for their size.<\/span><\/p><\/li>- <\/span>
1 tablespoon lemon juice \u2014 helps keep the eggplant flesh pale and clean-tasting.<\/span><\/p><\/li>- <\/span>
45 g unsalted butter \u2014 forms the base of the white sauce.<\/span><\/p><\/li>- <\/span>
35 g all-purpose flour \u2014 thickens the milk into a smooth sauce.<\/span><\/p><\/li>- <\/span>
360 ml whole milk, warm \u2014 warm milk blends more smoothly with the flour and butter.<\/span><\/p><\/li>- <\/span>
90 g grated ka\u015far cheese \u2014 Turkish ka\u015far is traditional; mild mozzarella or young kasseri may stand in.<\/span><\/p><\/li>- <\/span>
\u00bd teaspoon fine sea salt \u2014 season after the cheese is added.<\/span><\/p><\/li>- <\/span>
\u00bc teaspoon white pepper or black pepper \u2014 white pepper keeps the pur\u00e9e pale; black pepper is fine.<\/span><\/p><\/li>- <\/span>
Pinch of grated nutmeg \u2014 optional; a tiny amount rounds out the dairy.<\/span><\/p><\/li>- For Serving<\/strong><\/li>
- <\/span>
Warm flatbread or pide \u2014 useful for scooping the sauce and pur\u00e9e.<\/span><\/p><\/li>- <\/span>
Rice pilaf \u2014 optional, for a fuller meal.<\/span><\/p><\/li>- <\/span>
Plain yogurt \u2014 optional, served on the side for contrast.<\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>- Prepare the Lamb Stew<\/strong><\/li>
- Pat the lamb cubes dry with paper towels, then season with \u00bd teaspoon salt and the black pepper.<\/li>
- Heat the olive oil in a heavy 4\u20135 liter pot over medium-high heat until shimmering.<\/li>
- Brown the lamb in two batches for 3\u20134 minutes per side, until the pieces form a dark golden surface; transfer the browned meat to a plate.<\/li>
- Lower the heat to medium, add the onion, and cook for 6\u20138 minutes, stirring often, until soft and lightly golden.<\/li>
- Stir in the garlic for 30 seconds, then add the tomato paste and pepper paste and cook for 1\u20132 minutes, until the paste darkens slightly and smells savory.<\/li>
- Add the diced tomatoes, sweet paprika, Aleppo pepper, bay leaf, browned lamb, and any juices from the plate.<\/li>
- Pour in the hot water or stock, bring the liquid to a gentle boil, then lower the heat until small bubbles rise slowly at the edges.<\/li>
- Cover the pot with the lid slightly ajar and simmer for 75\u201390 minutes, stirring from time to time, until the lamb is tender and the sauce has thickened.<\/li>
- Remove the bay leaf, stir in the butter, taste the sauce, and add the remaining salt only as needed.<\/li>
- Roast the Eggplants<\/strong><\/li>
- Char the eggplants over a gas flame, under a hot broiler, or in a 245\u00b0C oven, turning often, until the skins are blackened and the flesh collapses, 20\u201335 minutes depending on the method.<\/li>
- Transfer the eggplants to a bowl, cover for 10 minutes, then peel away the skins while the flesh is still warm.<\/li>
- Drain the eggplant flesh in a fine sieve for 10 minutes, then chop it finely with a knife and stir in the lemon juice.<\/li>
- Make the Be\u011fendi<\/strong><\/li>
- Melt the butter in a wide saucepan over medium heat, add the flour, and cook for 2 minutes, whisking constantly, until pale and sandy.<\/li>
- Whisk in the warm milk in a slow stream and cook for 3\u20135 minutes, until the sauce turns smooth and thick enough to coat the back of a spoon.<\/li>
- Fold in the chopped eggplant and cook for 2\u20133 minutes, stirring steadily, until the mixture looks creamy and cohesive.<\/li>
- Add the grated ka\u015far cheese, salt, pepper, and nutmeg, then stir until the cheese melts and the pur\u00e9e becomes glossy.<\/li>
- Combine and Serve<\/strong><\/li>
- Spoon the warm eggplant be\u011fendi onto a shallow serving plate or individual plates.<\/li>
- Top with the lamb stew, keeping some of the pur\u00e9e visible around the edges.<\/li>
- Finish with parsley if desired and serve at once with bread, rice pilaf, or plain yogurt.<\/li><\/ul><\/div>
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Tips, Troubleshooting & Variations<\/h3>\n\t\t\t\t\t- Serving Suggestions & Pairings<\/strong>
H\u00fcnk\u00e2r Be\u011fendi plates best in shallow bowls, with a wide layer of eggplant pur\u00e9e underneath and the lamb spooned into the center. A little parsley gives color, while warm pide or flatbread catches the sauce. Rice pilaf works when a more filling meal is wanted. A cucumber-tomato salad, pickled peppers, or plain yogurt helps cut through the richness. For wine, a medium-bodied Turkish red made from \u00d6k\u00fczg\u00f6z\u00fc suits the smoky eggplant and tomato-based meat sauce; GoT\u00fcrkiye\u2019s vineyard guide pairs \u00d6k\u00fczg\u00f6z\u00fc with smoked foods and eggplant dishes such as h\u00fcnkar be\u011fendi.<\/li>- Storage & Reheating<\/strong>
The lamb stew keeps well in an airtight container in the refrigerator for up to 3 days and freezes for up to 2 months. The eggplant pur\u00e9e is best fresh, but it may be refrigerated for 1 day. Reheat the stew covered over low heat with a splash of water or stock. Reheat the pur\u00e9e in a saucepan over low heat, stirring often, with a small splash of milk to restore its creamy texture. Microwave reheating works in short bursts, but stovetop reheating gives better control.<\/li>- Variations & Substitutions<\/strong>
For a vegetarian version, serve the be\u011fendi with mushrooms cooked in tomato paste, olive oil, and paprika. For a gluten-free version, thicken the pur\u00e9e with cornstarch instead of flour. For a faster weeknight version, use smaller lamb cubes and a pressure cooker, cooking under pressure for about 25 minutes before reducing the sauce. For a seasonal version, add diced roasted red pepper to the meat sauce or finish the stew with a small pinch of dried mint.<\/li>- Chef\u2019s Tips<\/strong>
Use large eggplants rather than small ones; they give more flesh and peel more easily after charring. Brown the lamb in batches, since crowded meat steams and leaves the sauce flat. Add the cheese to the be\u011fendi off the strongest heat, which keeps the pur\u00e9e smooth rather than stringy or greasy.<\/li>- Equipment Needed<\/strong>
A heavy 4\u20135 liter Dutch oven or thick-bottomed pot is useful for browning meat and holding a steady low simmer. A gas burner, broiler, grill, or very hot oven is needed for charring the eggplants. A fine sieve helps drain excess eggplant liquid, while a wide saucepan and balloon whisk make the be\u011fendi smooth. Tongs, a sharp knife, a cutting board, measuring cups, and a ladle complete the setup.<\/li><\/ul>\n\t\t\t\t<\/div>
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