Hünkar Beğendi

Instructions

1. Step 1

   Heat the oven to 240°C with the broiler setting. Prick the eggplants in several places, place them on a baking sheet, and broil until collapsed and deeply charred, turning occasionally.

   Timer: 30 min (fixed)

   Ingredients used: 3.0 piece Eggplant

   Cookware: baking sheet, tongs

2. Step 2

   Heat the olive oil in a Dutch oven over medium heat. Brown the lamb in batches, transferring each batch aside before adding the next.

   Timer: 10 min (fixed)

   Ingredients used: 700.0 gr Lamb Shoulder, 30.0 ml Olive Oil

   Cookware: Dutch oven, wooden spoon

3. Step 3

   Return all the lamb to the pot. Add the onion and cook over medium heat until softened, then add the garlic and cook briefly until fragrant.

   Timer: 7 min (fixed)

   Ingredients used: 8.0 gr Garlic, 1.0 piece Onion

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Stir in the tomato paste and paprika, then add the chopped tomatoes. Cook over medium heat until the tomatoes begin to break down.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 gr Sweet Paprika, 2.0 piece Tomato, 30.0 gr Tomato Paste

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Add the stock, bay leaf, ⅞ tsp (5 gr) salt, and ½ tsp (1 gr) black pepper. Bring to a simmer, cover, and cook over low heat until the lamb is nearly tender.

   Timer: 60 min (fixed)

   Ingredients used: 1.0 piece Bay Leaf, 300.0 ml Beef Stock, 1.0 gr Ground Black Pepper, 5.0 gr Salt

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Uncover and simmer over low heat until the lamb is very tender, the sauce has thickened, and the meat reaches at least 71°C. Remove the bay leaf.

   Timer: 15 min (fixed)

   Cookware: Dutch oven, wooden spoon

7. Step 7

   When the eggplants are cool enough to handle, split them open and scoop out the flesh. Discard the skins, chop the flesh finely, and mix it with the lemon juice.

   Ingredients used: 15.0 ml Lemon Juice

   Cookware: Chef Knife, cutting board, mixing bowl, spoon

8. Step 8

   Melt the butter in a saucepan over low heat. Whisk in the flour and cook until smooth and lightly foaming without letting it brown.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 gr All-Purpose Flour, 40.0 gr Butter

   Cookware: saucepan, whisk

9. Step 9

   Gradually whisk in the milk. Cook over medium heat, whisking, until the sauce is smooth and thickened; season with ⅝ tsp (4 gr) salt and ½ tsp (1 gr) black pepper.

   Timer: 5 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 4.0 gr Salt, 300.0 ml Whole Milk

   Cookware: saucepan, whisk

10. Step 10

    Fold the prepared eggplant and grated kaşar cheese into the sauce. Cook over low heat, stirring, until hot, smooth, and creamy.

    Timer: 4 min (fixed)

    Ingredients used: 80.0 gr Kaşar Cheese

    Cookware: saucepan, wooden spoon

11. Step 11

    Spoon the hot eggplant purée onto plates, make a shallow well in each portion, and top with the lamb and its sauce. Serve immediately.

    Cookware: spoon