Some of the world’s best and spiciest kebabs come from Turkey’s southeastern provinces. People travel here from all over the world to sample them firsthand.

Hünkar Beğendi

Beef Stew with Pureed Eggplant

  • 1 lb Lamb meat, cut into medium dice (You may also use beef)
  • 1 tbsp Butter
  • 2 Yellow onions, finely minced
  • 1 tbsp Tomato paste
  • ½ cup Beef stock, boiled (optional)
  • 4 Eggplants (large)
  • 1 tbsp Flour
  • 2 tbsp Butter
  • 2 cups Milk
  • ¼ cups Kaşar cheese, grated (can be replaced with Provolone)
  • 2 tbsp Salt
  1. In order to prepare the beef stew, melt 1 tbsp of butter in a pan and start sautéing the lamb chucks until seared on all sides. Remove the lamb, add the onions and sauté until softened then add the tomato paste and continue sautéing for another 5-6 minutes. Add back the lamb and cover the lid, cook over low flame until the meat is completely cooked, about 15-20 minutes. (If it is needed you may add little water during the cooking process). To prepare the eggplant puree; stab the eggplant from various spots with a knife, cook over the grill or in the oven until completely softened. Remove the skin and the stem of the eggplant. Cut the eggplant into tiny pieces, then mash with the help of a fork. In a pan melt the butter, add the flour and sauté until the flour becomes light brown add the eggplants and continue stirring the mixture. Meanwhile heat the milk. Add the milk into the eggplant very slowly. Season with salt and remove from heat. At this point add the grated cheese and stir until the cheese is completely melted. Place a mound of the eggplant puree on a plate, make a well in the middle, put a ladleful of lamb stew and serve.


Kuzu Kapama

Lettuce Covered Lamb

  • 1 Leg of lamb, bones removed, cut into 8 pieces
  • ½ cup of Water
  • ½ bunch Scallions, sliced
  • ½ bunch Parsley leaves
  • 10-15 Lettuce or Swiss chard leaves
  • 2 tbsp Salt
  1. Place the lamb pieces together with water in a large pot. Add scallions, parsley leaves and salt. Cover the lamb pieces with lettuce or Swiss chard leaves, cover the lid and cook over low flame until the lamb is cooked, about 45 minutes to an hour.


If you would like to add slurry to this dish, whisk 2 egg yolks, juice of 1 lemon, 1 tbsp. flour and ½ cup of the cooking liquid. Then add this back into the pot, cook for another 5 minutes then serve immediately.