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Turkish · Dinner

Hunkar Begendi

Non-vegMedium

Diet: Non-veg · High-protein

Hunkar Begendi is a Turkish dish. Roast eggplant until fully collapsed for a smooth puree.

Prep
25 min
Cook
100 min
Total
125 min
Servings
4
Difficulty
Medium
Cuisine
Turkish
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Hunkar Begendi. The photograph includes tomato and pepper garnishes not included in this recipe.
The photograph includes tomato and pepper garnishes not included in this recipe. Representative photograph of Hunkar Begendi. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Stew

Puree

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; saucepan with lid; sieve; blender; whisk or electric mixer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Stew · About 90 min

  1. Brown lamb in oil from 30 ml olive oil, 700 g lamb shoulder, cubed, 150 g onion, chopped, 15 g garlic, chopped, 400 g tomatoes, chopped, 300 ml water, ¾ tsp salt, add onion and garlic 5 minutes, then other stew ingredients. Cover and simmer 90 minutes until tender.

    Check: Look for this result: tender.

Eggplant · About 45 min

  1. Roast eggplant from 900 g eggplant, 40 g butter, 30 g plain flour, 300 ml milk, 60 g hard cheese, grated at 230°C / 450°F for 35–45 minutes until collapsed; peel and mash.

    Check: Look for this result: collapsed; peel and mash.

Puree · About 1 min

  1. Melt butter, cook flour 1 minute and whisk in milk until thick. Fold in eggplant and cheese. Serve lamb over puree.

    Check: Look for this result: thick.

Tips

  • Roast eggplant until fully collapsed for a smooth puree.
  • Judge Hunkar Begendi by the texture and doneness signs in its steps. Your pan and heat affect how long Hunkar Begendi takes to cook.

Substitutions

  • Use beef chuck with extra braising time.

Storage

  • Get perishable Hunkar Begendi into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Hunkar Begendi within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Hunkar Begendi to 74°C / 165°F, stirring or turning it for even heating. When Hunkar Begendi is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Hunkar Begendi includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Hunkar Begendi becomes softer in storage.

Make ahead

  • Cook Hunkar Begendi one day ahead. Cool Hunkar Begendi in shallow portions and promptly put them in the fridge. Reheat Hunkar Begendi gently until it reaches 74°C / 165°F. Finish reheating Hunkar Begendi before putting on fresh herbs or crisp toppings.

FAQ

What matters most when making Hunkar Begendi?

Roast eggplant until fully collapsed for a smooth puree.

What can I substitute in Hunkar Begendi?

Use beef chuck with extra braising time.

Can I prepare Hunkar Begendi ahead?

Cook Hunkar Begendi one day ahead. Cool Hunkar Begendi in shallow portions and promptly put them in the fridge. Reheat Hunkar Begendi gently until it reaches 74°C / 165°F. Finish reheating Hunkar Begendi before putting on fresh herbs or crisp toppings.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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