Hünkar Beğendi (Hünkar Beğendi) — Turkish Sultan's Delight with Smoky Eggplant Purée

• 700 glamb shoulder, cut into 2.5 cm cubes (trim excess surface fat but keep some for flavor)
• 200 gyellow onion, finely diced
• 12 ggarlic cloves, minced
• 30 gtomato paste
• 200 gripe tomato, grated (or very finely crushed)
• 30 mlolive oil
• 20 gunsalted butter
• 500 mlwater (add more only if needed to keep meat barely covered)
• 1 leafbay leaf
• 1 tspground black pepper
• 1.5 tspfine sea salt (about 9 g)
• 900 gItalian eggplants (2–3 medium; choose firm, glossy skins)
• 20 gall-purpose flour (about 2 tbsp)
• 350 mlwhole milk (warm it for a smoother béchamel-style base)
• 60 gkashar cheese, grated (or young Turkish kashar)
• 10 mllemon juice (about 2 tsp, to brighten and help prevent browning)
• 10 gflat-leaf parsley, finely chopped (optional but traditional for freshness)

Instructions

1. 1

   Start the lamb stew so it has time to turn meltingly tender. Heat a heavy pot over medium-high heat, add the olive oil and butter, then brown the lamb in two batches for 6–8 minutes per batch, turning to color multiple sides.

2. 2

   Lower the heat to medium and add the diced onion to the same pot, scraping up the browned bits. Cook for 6–7 minutes until the onion turns translucent, then stir in the minced garlic and cook for 60 seconds until fragrant.

3. 3

   Add the tomato paste and cook it for 2 minutes, stirring constantly, so it caramelizes and loses its raw edge. Stir in the grated tomato, black pepper, salt, and bay leaf, and cook for 3 minutes until the mixture thickens slightly.

4. 4

   Pour in 500 ml water and bring to a gentle boil, then reduce to a low simmer and cover. Cook for 70–80 minutes, stirring every 15 minutes, until the lamb is fork-tender and the sauce is glossy; if the pot looks dry, add 50 ml water at a time.

5. 5

   While the lamb simmers, char the eggplants for the signature smoky flavor. Place eggplants directly over a gas flame or under a very hot broiler, turning every 3–4 minutes, until the skins are deeply blackened and the flesh collapses, 18–25 minutes total.

6. 6

   Transfer the charred eggplants to a bowl, cover tightly, and steam for 10 minutes so the skins slip off easily. Peel away the blackened skin, split the eggplants, and scrape out the flesh; discard large seed clusters, then chop the flesh finely and toss with the lemon juice.

7. 7

   Make the béchamel-style base for the purée in a wide pan over medium heat. Melt 35 g butter, add the flour, and whisk for 2 minutes to cook out the raw flour taste without browning.

8. 8

   Slowly whisk in the warm milk in a steady stream to prevent lumps. Simmer for 3–4 minutes, whisking, until thick and smooth, then season with 0.75 tsp salt and 0.5 tsp black pepper.

9. 9

   Add the chopped smoky eggplant to the sauce and stir until fully combined and silky. Cook for 4–5 minutes over low heat, stirring often, so excess moisture evaporates and the purée becomes spoonable but not runny.

10. 10

    Stir in the grated kashar cheese and cook for 1–2 minutes until melted and glossy. Taste and adjust with an additional 0.25 tsp salt only if needed, then keep warm over the lowest heat with a lid slightly ajar.

11. 11

    Finish the lamb by uncovering for 5–8 minutes to concentrate the sauce if it seems thin. Remove the bay leaf, then taste and correct seasoning; the stew should be rich and spoon-coating, not soupy.

12. 12

    To serve, spread a generous bed of eggplant purée onto each warm plate, creating a shallow well in the center. Spoon the lamb and its sauce over the purée, then sprinkle with chopped parsley and serve immediately while the purée is hot and creamy.