Hünkar Beğendi Kebabı

Stewed Meat on bed of Cheesy Eggplant Puree 

Cheesy Eggplant Puree Ingredients:

• 4 Slender Eggplants
• 2 T. Butter
• 2 ½ T. Flour
• 1 ½ c. Milk
• ½ tsp. Salt
• 1 ½ c. Shredded Mozzarella

Stewed Meat Ingredients:

• 1 lb. Lamb or Beef Cubes
• 1 Onion, diced
• 1 T. Tomato Paste
• 2 Garlic Cloves, crushed
• ½ tsp. Thyme
• ½ tsp. Red Pepper Flakes
• ½ tsp. Salt
• ½ tsp. Black Pepper
• ¼ c. Water

* Note: This special Ottoman cuisine is a fairly simple meal to make but is a very nice, expensive meal in restaurants in Turkey. I separated the directions into two parts: Eggplant Puree and Stewed Meat so it’s easiest to understand the two separate parts of the dish. However, I suggest that while the Eggplants are roasting you jump down to the Stewed Meat directions and get that cooking. This way each part will finish about the same time and won’t cool too much.

Cheesy Eggplant Puree Directions:

1. Wash Eggplants, but do not remove stem or peel. Stab with a fork in a few spots to create some holes. Place on the oven or grill rack to roast until tender.
2. When Eggplants are tender, remove from oven/grill and allow to cool slightly (just until cool enough that you can work with them without burning your fingers).
3. Cut off the stems and gently remove the peels, or split them open and use a fork to gently lift the cooked eggplant out of the charred skins. Place all of the Eggplant on a cutting board and chop it finely, or run it through a blender. (The peels and stems get discarded.) Set the Eggplant puree aside for later.
4. Melt Butter in a saucepan on the stove.
5. Whisk in Flour, roast for 2 minutes.
6. Slowly whisk in the Milk. Continue whisking until all lumps are gone and the mixture resembles a smooth bechamel sauce. Cook an additional 2 minutes more, continually whisking to ensure a creamy sauce that doesn’t burn.
7. Stir the Eggplant Puree & Salt into the sauce mixture. Cook until bubbly.
8. Mix in the Cheese. Cook while stirring continually until everything is melted and well blended. Cover to keep hot until ready to serve.

Stewed Meat Directions:

1. Place the Meat Cubes in a frying pan to brown. If necessary add a tiny bit of water to begin the cooking process, then cover and allow to cook in its own juices until brown.
2. Add Onion to the Meat and cook 2 minutes.
3. Stir in Tomato Paste, Garlic, Seasonings and Water. (If needed, add more Water.) Cook until bubbly, then simmer for 5 minutes. Cover to keep hot until ready to serve.

Serving Directions:

1. Scoop some of the hot Eggplant Puree onto each dinner plate to make a nice “bed” for the Meat.
2. Place Stewed Meat on top in the center of the bed of Eggplant Puree.
3. Garnish with Parsley or fresh Thyme if desired. Serve.