Sultan’s Delight Recipe (Hünkar Beğendi)

Directions

Start by preparing the lamb stew. In a large pot, heat the olive oil over medium heat. Add the cubed lamb and cook until browned on all sides. Add the finely chopped onion and cook until softened. Stir in the minced garlic and cook for another minute. Add the chopped tomatoes, tomato paste, paprika, salt, and pepper. Pour in the water and bring to a boil. Reduce the heat to low, cover, and simmer for about 1 hour, or until the lamb is tender.

Meanwhile, prepare the eggplant purée. Prick the eggplants with a fork and roast them over an open flame or in a preheated 400 degrees F (200 degrees C) oven until the skins are charred and the flesh is soft, about 20-30 minutes. Allow the eggplants to cool, then peel off the skins and mash the flesh.

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly browned. Gradually whisk in the milk and cook until the sauce thickens. Add the mashed eggplants, grated cheese, salt, and pepper, and stir until well combined and heated through.

To serve, spoon the eggplant purée onto plates and top with the lamb stew. Garnish with chopped parsley if desired.