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Politiko Hünkâr Beğendi – Ottoman Lamb Stew with Creamy Eggplant Purée

Politiko Hünkâr Beğendi, literally “the Sultan liked it,” is a storied dish of Ottoman Greek origin, marrying tender lamb stew with a velvety, smoky eggplant béchamel. In Constantinople’s grand kitchens, charred eggplant flesh was mingled with butter, milk and kasseri cheese to create a rich purée, then crowned by a tomato-simmered lamb gently braised with warm spices. The result balances silky eggplant cream—perfumed with nutmeg—with succulent lamb, fragrant cinnamon, clove and rosemary. Traditionally served at feasts and festive gatherings, this recipe brings centuries of Mediterranean and Middle Eastern technique to the modern table. Prepare the eggplant purée ahead to deepen flavors, then slowly braise lamb cubes until meltingly tender. Garnish with fresh parsley and mint for a bright contrast. Perfect for dinner parties or family celebrations, it showcases cultural heritage through opulent textures and aromatic layers.

Dinner | Politiki | Nut-Free | Soy-Free | Lamb Stew | Purée | Pot | Saucepan | Eggplant | Kasseri | Lamb | Milk | Braising | Roasting | Sautéing | Whisking | Family Gathering | Festive | Slow
Time to complete

Prep

45min

Cook

2h 15min

Wait

0 minutes

Total

3h

Ingredients (6–8 servings)

Eggplant Purée (Béchamel)

  • 1 kg (2.2 lb) eggplants, charred, peeled and diced
  • 150 g (5.3 oz) unsalted butter
  • 50 g (1.8 oz) onion, finely chopped
  • ½ garlic clove, minced
  • 150 g (1 cup) all-purpose flour
  • 1.35 L (4 cups + 1½ cups) whole milk
  • 100 g (3.5 oz) spicy kasseri cheese, grated
  • Pinch ground nutmeg, salt and freshly ground black pepper

Lamb Stew

  • 1 kg (2.2 lb) lamb leg, cut into 1 in (2.5 cm) cubes
  • 1 kg (2.2 lb) ripe tomatoes, peeled and chopped
  • 200 g (7 oz) dried onion, finely chopped
  • 2 garlic cloves, minced
  • 200 ml (¾ cup + 1 tbsp) chicken stock or water
  • 1 cinnamon stick, 2 cloves, 2 allspice berries in spice bag
  • 3–4 rosemary sprigs
  • 80 ml (5 Tbsp + 1 tsp) olive oil
  • Salt and freshly ground black pepper

For Serving/Garnishing

  • ½ bunch parsley, chopped
  • ½ bunch mint, chopped
  • Extra olive oil for drizzling
Nutrition Information (per 100g)
  • Calories: 135
  • Fat: 9
  • Protein: 6
  • Carbohydrates: 6
  • Fiber: 1
Directions

Char & Prep Eggplants

  • 1. Hold each eggplant by the stem over a gas flame or broiler and char until skin is blackened all over. Submerge in ice water to loosen skin, peel, drain and dice the flesh.

Make Béchamel Purée

  • 2. In a saucepan over medium heat, melt butter. Add onion and sauté 1–2 minutes, then garlic 30 seconds. Stir in flour to form a roux and cook 1 minute. Whisk in milk gradually until smooth and thickened. Fold in diced eggplant and cheese; season with nutmeg, salt and pepper. Keep warm.

Sauté Lamb

  • 3. In a heavy pot, heat olive oil over medium-high. Season lamb cubes with salt and pepper and brown all sides, about 6 minutes. Remove lamb and set aside.

Simmer Stew

  • 4. Reduce heat to medium. In the same pot, add dried onion and garlic and sauté until fragrant, 2 minutes. Stir in tomatoes, spice bag, rosemary and stock. Return lamb and its juices to pot, bring to a simmer, skimming foam. Cover and gently simmer 1½–2 hours until lamb is tender, adding stock if needed.

Finish & Serve

  • 5. Discard spice bag and rosemary stems. Season stew with salt and pepper, cook 5 minutes more. Stir in parsley and mint. Spoon lamb stew onto plates, surround with eggplant purée and drizzle with olive oil.
Cookix's Secrets

Alternative Protein

  • Substitute diced beef chuck for lamb and braise in the same sauce for a hearty twist.

Cheese Swap

  • Use mild kefalotyri or aged Parmesan in place of kasseri for a subtler flavor.

Eggplant

  • Charring over an open flame adds authentic smoky flavor—turn frequently for even blackening.

Herb Infusion

  • Add thyme or marjoram alongside rosemary for an extra layer of Mediterranean aromatics.

Make-Ahead

  • Prepare purée and stew separately a day ahead—reheat gently and assemble just before serving.

Resting

  • Let the purée cool slightly before plating to maintain its shape around the stew.

Roux

  • Cook the flour just until it smells nutty without browning, ensuring a silky béchamel.

Spice Bag

  • Tie whole spices in cheesecloth so you can infuse flavor without leaving bits behind.

Vegetarian

  • Omit lamb and add chickpeas to the tomato base, simmer until tender, and serve over purée.