Everyday Kitchen

Turkish · Dinner

Hunkar Begendi

Draft recipe — not kitchen-tested
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 draft.
The photograph includes tomato and pepper garnishes not included in this draft. Representative photograph of Hunkar Begendi. Garnishes and presentation may differ. This is not a tested result of this draft. 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

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

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 draft, 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.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use beef chuck with extra braising time.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Cook Hunkar Begendi one day ahead. Cool in shallow portions, refrigerate promptly and reheat gently to 74°C / 165°F. Add fresh herbs or crisp toppings after reheating.

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 in shallow portions, refrigerate promptly and reheat gently to 74°C / 165°F. Add fresh herbs or crisp toppings after reheating.

Food safety references

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

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