Main course

Hünkar Beğendi

A dish that serves tender tomato-braised lamb over a silky purée of charred eggplant, milk sauce, and kaşar cheese.

What you’ll need

• lamb shoulder: 1000 g
• eggplants: 1200 g
• tomatoes: 500 g
• onion: 180 g
• milk: 500 ml
• flour: 50 g
• butter: 80 g
• kaşar cheese: 150 g
• olive oil: 50 ml
• garlic: 15 g
• hot water: 600 ml
• salt: 14 g
• black pepper: 3 g

How to make it

1. Cut the lamb into 3-4 cm cubes, dry, and season with half the salt. Heat the oil in a casserole and brown the meat deeply in batches.

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