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Hünkâr beğendi
Heat the oil and butter in a heavy pot and brown the lamb in two batches over high heat, about 4 minutes a batch. Return all the meat, add the onion and cook 8 minutes until soft.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Hünkâr beğendi take?
2 hr 20 min all in — 30 min prep, 1 hr 50 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
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What does it cost to cook?
A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Dutch oven, Tongs, Mixing bowl, Chef's knife, Saucepan.
How much salt do I put in?
The recipe lists Salt at 1½ tsp.
What can I use instead?
Kaşar cheese → Young cheddar, gruyère or parmesan. Parmesan is much saltier; cut the salt in the beğendi by half.
Any tips from this recipe?
The beğendi thickens as it stands. Loosen it with a splash of warm milk just before serving. The lamb is better made a day ahead. The beğendi is best made fresh. Beef chuck or shin works in place of lamb, with an extra half hour of simmering.
Can I prepare this ahead?
The lamb is better made a day ahead. The beğendi is best made fresh.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.