Hünkar Beğendi (Sultan's Delight)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium-high heat.

   Ca. 1 min.

2. 2

   Add the lamb stew meat and sear on all sides until browned, working in batches if necessary to avoid overcrowding the pot.

   Ca. 8 min.

   Kokkens note: Browning the meat adds depth of flavor to the stew.

3. 3

   Remove the browned lamb from the pot and set aside.

   Ca. 1 min.

4. 4

   Add the chopped onion to the pot and cook until softened and translucent, about 5 minutes.

   Ca. 5 min.

5. 5

   Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.

   Ca. 1 min.

6. 6

   Return the lamb to the pot along with the crushed tomatoes, hot water, salt, black pepper, and bay leaves.

   Ca. 2 min.

7. 7

   Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60-75 minutes, or until the lamb is very tender.

   Ca. 1 t. 15 min.

   Kokkens note: Check occasionally and add a little more water if the stew becomes too dry.

8. 8

   While the lamb is simmering, prepare the eggplant for the beğendi. Preheat your oven to 200°C (400°F).

   Ca. 5 min.

9. 9

   Prick the eggplants all over with a fork and place them directly on the oven rack or a baking sheet.

   Ca. 1 min.

   Kokkens note: Pricking prevents the eggplants from bursting.

10. 10

    Roast the eggplants for 30-40 minutes, turning occasionally, until they are very soft and the skin is charred.

    Ca. 40 min.

    Kokkens note: The charring adds a crucial smoky flavor to the beğendi.

11. 11

    Once cool enough to handle, peel the charred skin from the eggplants and roughly chop the flesh.

    Ca. 5 min.

    Kokkens note: A spoon can help scrape out the flesh easily.

12. 12

    In a separate saucepan, melt the butter over medium heat.

    Ca. 1 min.

13. 13

    Add the all-purpose flour and cook, stirring constantly, for 1-2 minutes to make a roux.

    Ca. 2 min.

    Kokkens note: Cook the flour long enough to remove the raw flour taste.

14. 14

    Gradually whisk in the warm milk until the mixture is smooth and lump-free.

    Ca. 2 min.

    Kokkens note: Adding warm milk prevents lumps.

15. 15

    Add the chopped eggplant to the milk mixture, along with the kosher salt and grated nutmeg.

    Ca. 1 min.

16. 16

    Cook, stirring frequently, for 5-7 minutes, until the eggplant puree thickens and becomes very creamy.

    Ca. 7 min.

17. 17

    Stir in the grated kashar cheese until melted and fully incorporated.

    Ca. 1 min.

18. 18

    To serve, spoon a generous portion of the creamy eggplant beğendi onto a plate and top with the tender lamb stew.

    Ca. 1 min.