Recipes · Turkish · Main Courses
Hünkâr Beğendi
One serving has 880 kcal and 44 g protein, and at least a fifth of a woman's daily need of cobalamin (208%), zinc (109%), phosphorus (86%), niacin (83%), selenium (81%) and riboflavin (67%). Ready in 110 minutes.
- Preparation: 20 min
- Cooking: 90 min
- Makes: 1 serving (738 g)
- Difficulty: Hard
- Diets: High protein
- Contains: dairy, gluten, meat
Ingredients
- 160 g Lamb shoulder, raw
- 40 g Onions, raw
- 4 g Garlic, raw
- 10 g Tomato paste
- 40 g Tomatoes, canned, diced
- 10 g Vegetable oil
- 1 g Salt
- 0.3 g Black pepper
- 150 g Water
- 200 g Eggplant, raw
- 15 g Butter, unsalted
- 8 g Flour, all-purpose
- 60 g Milk, whole
- 40 g Provolone cheese
Method
- Roast the whole eggplant directly over a flame or under a hot broiler, turning occasionally, for 15-20 minutes until the skin is charred and blistered and the flesh is completely soft. Let cool, then peel and scoop out the flesh, discarding the skin.
- Heat the oil in a pot and brown the lamb pieces on all sides, about 8 minutes.
- Add the onion and garlic and cook for 4 minutes, then stir in the tomato paste, diced tomatoes, salt and black pepper.
- Add the water, bring to a boil, then cover and simmer for 1 hour until the lamb is very tender.
- For the eggplant purée, melt the butter in a pan, whisk in the flour and cook for 1 minute, then gradually whisk in the milk to make a smooth sauce.
- Chop the roasted eggplant flesh finely and stir it into the sauce with the cheese, cooking gently until smooth and creamy.
- Spoon the eggplant purée onto a plate, top with the braised lamb and its sauce, and serve hot.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 880 kcal | 42% |
| Carbohydrates | 30.1 g | |
| Water | 592 mL | |
| Fiber | 8.2 g | 28% |
| Protein | 43.8 g | 91% |
| Tryptophan | 0.53 g | |
| Threonine | 1.8 g | |
| Isoleucine | 2 g | |
| Leucine | 3.5 g | |
| Lysine | 3.8 g | |
| Methionine | 1.1 g | |
| Cystine | 0.43 g | |
| Phenylalanine | 1.9 g | |
| Tyrosine | 1.7 g | |
| Valine | 2.4 g | |
| Histidine | 1.5 g | |
| Fat | 65.8 g | |
| Monounsaturated | 21.7 g | |
| Polyunsaturated | 9.3 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 7.6 g | |
| Saturated | 30.1 g | |
| Trans-Fats | 0.07 g | |
| Cholesterol | 179 mg | |
| Calcium | 458 mg | 46% |
| Copper | 0.47 mg | 52% |
| Iron | 4.2 mg | 23% |
| Magnesium | 96.1 mg | 31% |
| Manganese | 0.77 mg | 43% |
| Phosphorus | 603 mg | 86% |
| Potassium | 1,240 mg | 26% |
| Selenium | 44.6 µg | 81% |
| Sodium | 871 mg | |
| Zinc | 8.7 mg | 109% |
| Thiamin (vitamin B1) | 0.62 mg | 56% |
| Riboflavin (vitamin B2) | 0.74 mg | 67% |
| Niacin (vitamin B3) | 11.6 mg | 83% |
| Pantothenic acid (vitamin B5) | 2.3 mg | 45% |
| Pyridoxine (vitamin B6) | 0.61 mg | 47% |
| Folate (vitamin B9) | 109 µg | 27% |
| Cobalamin (vitamin B12) | 5 µg | 208% |
| Choline | 41.2 mg | 10% |
| Vitamin A | 242 µg | 35% |
| Vitamin C | 15.8 mg | 21% |
| Vitamin D (D2 + D3) | 38.6 IU | 6% |
| Vitamin E | 2.6 mg | 17% |
| Vitamin K | 30.4 µg | 34% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
6 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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