Meftune (Eggplant and Lamb in Sumac)
Meftûne
Distinctively sour from sumac; the '1-to-2 rule' uses twice as much tomato as eggplant so the dish cooks entirely in tomato and sumac liquid with no added water. Meftune is never eaten without garlic.
Prep
185 min
Cook
30 min
Serves
6
Difficulty
Medium
Method
Cut the eggplants lengthwise into quarters, then dice into medium cubes; prepare the peppers the same way.
Peel and dice the tomatoes. Crush the garlic in a mortar or grate it finely.
Layer the raw ingredients into the pot: meat, pepper, eggplant, the two pastes, tomato, and garlic. Top with the salt and oil.
Add the strained sumac liquid. Cover, bring to a boil, then simmer on medium heat for 30 minutes without stirring.
Once the meat is cooked, remove from heat and rest for 30 minutes before serving.