Hünkar Beğendi (Lamb Stew over Smoky Eggplant Puree)
Lamb Stew over Smoky Eggplant Puree
Yes, with a tweak: confirm the eggplant purée (beğendi) is not thickened with flour. About 12g net carbs per serving, on the higher side for Turkish food, so watch the portion.
What it is
A regal dish featuring succulent cubes of lamb stewed in a rich tomato-based sauce, served atop a creamy, smoky purée of roasted eggplant. The eggplant purée is typically made with butter, cheese, and sometimes milk/cream.
Key ingredients
Lamb meat, tomatoes, tomato paste, onion, garlic, bell peppers, olive oil. For puree: Eggplant, butter, milk/cream (minimal), kashkaval cheese (or similar), salt, pepper.
How to make it keto
Crucially, confirm the eggplant purée (beğendi) is not thickened with flour. Ensure no sugar is added to the lamb stew or tomato sauce. Request no rice or other carb sides.
Watch out for
Flour used as a thickener in the eggplant purée is the primary risk. Hidden sugar in tomato paste or stew. Onions and tomatoes in the stew add some carbs.
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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