Lamb Stew on Eggplant Puree

A Taste of Istanbul: My Culinary Journey with Hunkar Begendili

As a busy working mother, finding time for elaborate cooking can feel like a Herculean task. Weeknights are a whirlwind of school pickups, homework battles, and the constant hum of daily life. But even in the midst of the chaos, I believe nourishing myself and my family with delicious, home-cooked meals is vital. That's why I cherish recipes that offer both incredible flavor and relative simplicity. This Lamb Stew on Eggplant Puree, or Hunkar Begendili, fits that description perfectly. I first encountered this classic Ottoman dish during a whirlwind trip to Istanbul, a cooking class tucked away in a bustling spice market. The rich aromas, the vibrant colors, and the sheer deliciousness of the food were utterly captivating. Learning this recipe wasn't just about acquiring a new culinary skill; it was about embracing a piece of Turkish culture, a vibrant history that unfolded with every perfectly seasoned bite.

The name itself, "Sultan's Delight," hints at the regal nature of this dish. It's a symphony of textures and tastes: the tender lamb, slow-cooked to melt-in-your-mouth perfection; the smooth, creamy eggplant puree, a luxurious base that perfectly complements the rich meat; and the subtle warmth of the spices that linger on the palate long after the last bite. It's a dish that elevates the ordinary, transforming a simple weeknight meal into a small, exquisite celebration. The preparation itself is surprisingly manageable. While it involves several steps, none of them are overly complex. The slow simmering of the lamb allows for multitasking, freeing up time to attend to other household matters while the delicious flavors deepen and meld together. And the eggplant puree, though requiring a bit of hands-on work, comes together beautifully with minimal fuss. The beautiful charring adds a smoky depth to the puree, balancing out the richness of the lamb.

The beauty of Hunkar Begendili lies not only in its taste but also in its versatility. It's a hearty and satisfying meal that can be easily adapted to suit various dietary needs and preferences. The lamb can be substituted with other meats, such as beef or chicken, to cater to personal tastes or dietary restrictions. Likewise, the cheese used in the puree can be altered depending on availability and preference, and vegetarian alternatives are readily available. It's a dish that adapts to the cook, a testament to its enduring appeal. For me, however, the lamb remains my favorite – the tender, melt-in-your-mouth cubes provide the perfect foil for the smooth, creamy eggplant purée. And as the lamb simmers, filling the kitchen with its rich fragrance, I find myself transported back to that bustling Istanbul kitchen, the aroma of spices and the warmth of shared culinary experiences filling the air. It's more than just a meal; it's a journey.

Beyond its deliciousness, Hunkar Begendili holds a special place in my heart. It's a testament to the power of food to connect us to different cultures and traditions. It’s a dish that brings the warmth and vibrancy of Istanbul into my own kitchen, creating memories and culinary adventures for my family and me. It's a reminder that even in the midst of a busy life, taking the time to prepare a special meal can transform an ordinary evening into something truly extraordinary. And it's a reminder that sometimes, the simplest recipes can hold the most profound significance.

Making this dish is a journey in itself. The process of carefully charring the eggplants, peeling away their blackened skin, and coaxing out their creamy flesh feels almost ritualistic. The aroma that fills the kitchen during the slow simmering of the lamb is intoxicating, a promise of the deliciousness to come. And finally, the moment of assembling the dish – the smooth, creamy eggplant purée providing a soft, comforting bed for the tender lamb – is intensely satisfying. It's a culinary meditation, a chance to slow down, to focus on the process, and to connect with both the food and the culture that inspired it. The resulting dish isn't just food; it's a story, a memory, a taste of a different world right here in my kitchen. And that, I believe, is what makes Hunkar Begendili truly special.

Step-by-step

• Preparing the meat: heat oil on high heat, add meat and brown (if any liquid escapes the meat, allow to evaporate before proceeding)
• add bay leaves, onion, garlic, carrots and bell pepper
• cook for a couple of minutes and then add chili, tomato, bell pepper paste and pepper to taste
• cover the pan and simmer for 10-15 minutes
• add salt once cooked
• Preparing the puree: remove the leaves from the end of the eggplant and pierce several times with a fork
• cook over gas flame or charcoal until soft on the inside and charred on the outside
• remove the skin of the eggplant by holding it vertical and using a small knife to peel away the charred skin in long strips (make sure to remove all charred material as this could ruin the flavor of the puree)
• scoop out all the flesh, place in a bowl and allow to cool
• melt butter with a small amount of oil in a saucepan and stir in flour to make a roux
• cook briefly, pour in milk while constantly stirring and, once thickened, add cheese and eggplant.
• add salt to taste
• divide eggplant puree over six plates and place meat and some sauce in the center
• serve with grilled tomato quarters and grilled green pepper