Hünkâr Beğendi

Ottoman braised lamb served over a velvety smoked aubergine and béchamel purée—Sultan's Delight.

Ingredients

• 700g red lentils
• 1 cup simit rings
• 1 tbsp minced garlic
• a pinch of Aleppo pepper
• 1/4 cup olive oil
• a generous handful of red onions
• a handful of fresh parsley, chopped
• toasted pine nuts, for serving
• 1 cup water
• 1 1/2 tsp ground cumin

Instructions

1. 1

   Pat the ground lamb dry, season generously with salt, pepper, and ground sumac, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat unsalted butter in a wide pan or heavy pot over medium-high heat and sear the ground lamb until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the finely chopped red onion and sliced scallions over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the dried mint and eggplant, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the ground lamb to the pan, pour in the beef stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the ground lamb is tender and cooked through, roughly 1 hr.

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