Name: Hünkar Beğendi (Sultan's Delight)
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 3 large eggplants; 80 g butter; 3 tbsp flour; 300 ml milk, warm; 80 g grated kasar (or gruyere); Juice of 1/2 lemon; For the lamb: 500 g lamb shoulder, cubed; 1 onion, chopped; 2 tomatoes, grated; 1 tbsp tomato paste; 200 ml stock

Instructions

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1Char the eggplants over a flame or under the grill until collapsed. Peel, drain, chop finely, mix with lemon.

2For the lamb: brown the cubes, add onion, then paste, tomatoes and stock; braise 60 min until fork-tender.

3For the beğendi: melt butter, whisk in flour, cook 2 min.

4Gradually whisk in the warm milk, then the cheese, then the eggplant. Season — it must be silky, like a savory custard.

5Mound the purée and spoon the lamb and sauce over.