Hunkar Begendi

🔥 Prep

• Cut the 500 g lamb into bite‑sized cubes.
• Slice the 3 eggplants lengthwise into halves.
• Measure out 1 cup milk.
• Measure out 2 tbsp flour.
• Measure out 2 tbsp butter.
• Measure out 0.5 cup cheese (grated or crumbled).
• Peel and mince 2 garlic cloves (optional).
• Dice 1 medium onion (optional).

🔥 Cook

• 1. Heat 2 tbsp butter in a large pot over medium heat until melted.
• 2. Add the lamb cubes and sear for 5 minutes until browned on all sides.
• 3. Remove the lamb and set aside; keep the fond in the pot.
• 4. Add a little more butter if needed, then add the diced onion and minced garlic; sauté for 3 minutes until translucent.
• 5. Return the lamb to the pot, pour in 2 cups water (or broth), bring to a gentle boil, then reduce heat to low and simmer for 45 minutes until the lamb is tender.
• 6. While the lamb simmers, preheat the oven to 200 °C (400 °F) and place the eggplant halves on a baking sheet; roast for 20 minutes until the flesh is soft and collapsed.
• 7. Scoop the hot eggplant flesh into a bowl; add 2 tbsp butter and mash until smooth.
• 8. Sprinkle 2 tbsp flour over the mashed eggplant, stirring continuously over low heat for 2 minutes to cook out the raw flour taste.
• 9. Gradually whisk in 1 cup milk while stirring; continue to cook over medium-low heat for 5 minutes until thick and creamy.
• 10. Stir in 0.5 cup cheese until melted and the puree is glossy; season with salt and pepper to taste.
• 11. To serve, spoon the creamy eggplant puree onto plates, top with the lamb stew, and garnish with chopped parsley if desired.

🔥 Serve

• Serve hot, straight from the pot, with warm flatbread or rice pilaf on the side.
• Garnish with a drizzle of melted butter and a sprinkle of sumac or fresh herbs for extra flavor.