Sultan’s Delight: Rich With Flavors - Bodrum Mediterranean Restaurant

Try the sultan’s delight at Bodrum.

Looking for the next best thing to eat? Then we have the perfect meal for you – the sultan’s delight. This rich meal is made with braised cubes of lamb over a silky eggplant puree. At Bodrum, the sultan’s delight graces our dinner menu. You too can add this succulent dish to your recipe book. Find out what this meal is all about and how you can make it for yourself.

The sultan’s delight dates back to the 15^th century. It’s unknown how this dish gained its colorful name but some have their suspicions. One rumor suggests that it was named after Sultan Murad IV expressed how much he like the meal. Another tale states that Empress Eugenie, the wife of Napoleon III, loved the meal and begged to have the recipe for her cook. Either way, the meal is now a big part of Mediterranean cuisine.

Making the Sultan’s Delight

Lamb is a staple of Mediterranean cuisine. Most expect it as one of the key meats used to create some of the area’s most infamous meals. However, what makes the sultan’s delight so unique is the bed of eggplant puree that the lamb cubes sit on top of. At Bodrum, whenever we serve this meal at our restaurant it’s like serving art. The ingredients complement each other so well.

Ingredients for the lamb:

• 1-pound boneless lamb should
• 1 tomatoes, petite diced
• 2 tbsp butter
• salt and pepper
• 1 1/4 cup of water

Ingredients for the eggplant puree:

• 3 tablespoons fresh lemon juice
• 1 large eggplant (1 1/2 pound)
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 cup whole milk
• 3 tbsp finely grated kasseri
• 1 1/4 tsp kosher salt

You are going to start by cooking the lamb. You need to pat the lamb dry and then season it with salt and pepper. Cut it into cubes. Next, grab a pot and melt ½ tablespoon of butter over medium heat. Add the pieces of lamb to the pot and make sure it’s browned on all sides. Once you are finished cooking the lamb, add the diced tomatoes, water, and some more salt. Let it cook over low heat for about an hour, stirring occasionally.

The next part of the dish that you are going to make is the eggplant puree. Use a fork to prick the eggplant and then place it on a grill. Turn the eggplant while it cooks until it’s tender inside. Once the eggplant is cooked, take it off the grill, let it cool down, and then peel it, discarding the stem. Once peeled, mash the eggplant in a bowl with lemon juice.

Using a skillet, melt 3 tablespoons of butter and then mix with flour, stirring occasionally. Next, add milk and constantly mix. After the mixture becomes thick, add your mashed eggplant, cheese, and season with salt and pepper. Serve on a plate and top with your lamb.

Try the Sultan’s Delight

If you want to try this delicious meal before you make it for yourself, visit Bodrum. See how we make this meal with a Turkish twist. You’re sure to love its unique flavors.