Hünkar Beğendi (Lamb Stew with Smoky Eggplant Puree)
Sultan's Delight: Lamb Stew with Smoky Eggplant Puree
Yes, with a tweak: confirm the eggplant puree is made without flour or a flour-based béchamel sauce, which is a common thickening agent. About 9g net carbs per serving.
What it is
Tender slow-cooked lamb stew simmered in a rich tomato sauce, traditionally served atop a creamy, smoky eggplant puree (beğendi). The puree is made from fire-roasted eggplant, often with butter and aged cheese.
Key ingredients
Lamb meat (cubed), tomatoes, onions, garlic, olive oil, spices (oregano, cumin, red pepper flakes), eggplant, butter, aged cheese (like Kashar or Parmesan), milk (optional, for puree).
How to make it keto
Confirm the eggplant puree is made without flour or a flour-based béchamel sauce, which is a common thickening agent. Request the puree to be made simply with roasted eggplant, butter, and cheese. Omit any rice or bread typically served on the side.
Watch out for
Flour or starch used in the eggplant puree for thickening; sometimes a small amount of sugar added to the tomato stew base; rice or bread almost always served as a side in restaurants.
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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