Hünkar Beğendi (Lamb/Beef Stew with Keto Eggplant Puree)
Sultan's Delight: Lamb or Beef Stew with Creamy Eggplant Puree
Yes, with a tweak: the eggplant purée (beğendi) must be prepared without any flour (no roux/bechamel). About 11g net carbs per serving, on the higher side for Turkish food, so watch the portion.
What it is
A rich and tender lamb or beef stew simmered in a savory tomato sauce, served atop a smoky, creamy eggplant purée. The eggplant purée is prepared without flour for a keto-friendly version.
Key ingredients
Lamb or beef stew meat, onions, tomatoes, green peppers, tomato paste, olive oil, butter, salt, pepper. For the beğendi: roasted eggplant, butter, heavy cream, full-fat cheese (e.g., kashar or mozzarella), garlic, salt, pepper.
How to make it keto
Crucially, the eggplant purée (beğendi) must be prepared without any flour (no roux/bechamel). Ensure no hidden sugars in the tomato stew. Confirm heavy cream and cheese are used for creaminess instead of flour and milk.
Watch out for
Carbs from eggplant, onions, and tomatoes in the stew. Tomato paste can be a source of hidden sugar. Ensure no flour is used in the eggplant puree.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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