Hunkar Begendi

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By Joyce Goldstein

Published 1998

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This rich puree of eggplant, extra creamy and smooth with béchamel and Parmesan cheese, is a Turkish delight. We usually use it as the bed for Izmir Koftesi, little meatballs in tomato sauce. You could serve this with or without the tomato sauce as an accompaniment for a simple roast leg of lamb or grilled lamb chops. A little cumin, or allspice and dill in the tomato sauce will give the ensemble an appropriately Turkish flavor.