Some dishes don’t change and carry history with them; Hünkârbeğendi is very much one of those. This Ottoman classic pairs slow-cooked meat with a silky, smoky aubergine purée.
I made a rich, gently spiced lamb stew and served it over roasted aubergine mashed with milk, butter, and cheese until smooth and deeply savoury. The contrast between the tender lamb and the soft, smoky aubergine is exactly what I love about Turkish food. Comforting, simple, and a great contrast of texture and flavours
Suggestions for what to cook next are always welcome!
ExposedTamponString
Looks great. If you want to keep on the Turkish vibe, I love making Turkish yogurt eggs with dill!
2 Comments
Some dishes don’t change and carry history with them; Hünkârbeğendi is very much one of those. This Ottoman classic pairs slow-cooked meat with a silky, smoky aubergine purée.
I made a rich, gently spiced lamb stew and served it over roasted aubergine mashed with milk, butter, and cheese until smooth and deeply savoury. The contrast between the tender lamb and the soft, smoky aubergine is exactly what I love about Turkish food. Comforting, simple, and a great contrast of texture and flavours
Suggestions for what to cook next are always welcome!
Looks great. If you want to keep on the Turkish vibe, I love making Turkish yogurt eggs with dill!