Sultan's Delight – Ottoman Specialty

Ingredients for 4 servings:

• 1 kg lamb, cut into cubes, preferably from the leg
• 2 tbsp tomato paste
• 2 tbsp paprika paste (Biber Salcasi)
• 2 cloves garlic, peeled and crushed
• 2 onions, finely chopped
• 2 bay leaves
• 2 green bell peppers, peeled and finely chopped
• 4 tomatoes, sliced
• 3 tbsp butter
• ½ cup flat-leaf parsley, finely chopped
• 1 ½ cup(s) water, hot
• 4 large eggplants
• ¼ cup butter
• ¼ cup flour
• 1 cup milk
• ½ cup sheep cheese (Kasar peyniri or Kashkaval), hard, grated

Instructions

Working time approx. 45 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 1 hour; Total time approx. 7 hours 45 minutes

Lamb on eggplant puree

In a bowl, combine the lamb with tomato paste, paprika paste, garlic, and half of the onions. Season with salt and pepper, and add the bay leaves. Cover and let marinate in the refrigerator for about 6 hours. Sauté the remaining onions in the butter, add the lamb, green peppers, and tomatoes, bring to a boil, reduce the heat, and simmer for about 45 minutes, until the meat is tender. Stir in the chopped parsley. For the eggplant purée, grill the eggplants or bake them in the oven until the skins are blackened and the eggplants are tender. Let cool, peel off the skins, and mash the insides. Melt the butter in a pan, add the flour, then the milk and the eggplant purée. Cook for 6-7 minutes. Add the grated cheese for the last 2 minutes. Divide the eggplant purée among four plates and place the lamb in the center.