Best Kurdish Lamb Eggplant Stew With Sumac Meftuna Bacanan Recipes

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BRAISED LAMB SHANKS & EGGPLANT



Braised Lamb Shanks & Eggplant image

This slow-cooked lamb and eggplant stew melts in your mouth. Sumac, a lemony-flavored spice, gives the dish a fruity, tangy aroma. Look for it in Mediterranean markets or spice shops. Serve the stew over mashed root vegetables, bulgur or brown rice.

Provided by Sheilah Kaufman

Categories     Healthy Eggplant Recipes

Time 2h30m

Number Of Ingredients 12

1 ½ pounds eggplant (see Tip), peeled
4 12-ounce lamb shanks (about 3 pounds), trimmed
2 tablespoons ground sumac, divided
1 ¼ teaspoons salt
½ teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil, divided
1 large green bell pepper, diced
1 small onion, diced
3 cloves garlic, minced, divided
5 plum tomatoes, diced
1 cup water
½ cup finely chopped parsley, divided

Steps:

  • Slice eggplant lengthwise into 1/2 -inch-wide slices, then crosswise into 1-inch-wide pieces; set aside. Rub lamb shanks with 1 tablespoon sumac, salt and pepper.
  • Heat 1 tablespoon oil in a large Dutch oven (or other 5- to 6-quart pot) over medium-high heat. Add the lamb; cook, turning often, until browned on all sides, 5 to 7 minutes total. (Don't overcrowd the pan; brown in batches if necessary.) Transfer to a plate.
  • Add the remaining 1 tablespoon oil to the pot; add bell pepper, onion, 2 minced garlic cloves and the remaining 1 tablespoon sumac. Cook, stirring often, until the vegetables are beginning to soften, 3 to 5 minutes. Return the lamb to the pot. Stir in the eggplant, tomatoes and water. Bring to a boil. Reduce heat to maintain a simmer, cover and cook, stirring occasionally and turning the shanks over once about halfway through, until the lamb is very tender, about 2 hours.
  • Remove the lamb to a plate and tent with foil to keep warm. Increase heat to medium-high and cook the sauce until slightly reduced and thickened, 5 to 10 minutes. Remove from heat and stir in 1/4 cup parsley.
  • Combine the remaining 1/4 cup parsley and the remaining garlic in a small bowl.
  • Serve the lamb and vegetable sauce topped with the parsley-garlic mixture.

Nutrition Facts : Calories 320.8 calories, Carbohydrate 19.8 g, Cholesterol 94.3 mg, Fat 13.5 g, Fiber 8.1 g, Protein 31.9 g, SaturatedFat 3.1 g, Sodium 811.8 mg, Sugar 9.6 g

EGGPLANT AND LAMB STEW



Eggplant and Lamb Stew image

The Arabic name (which I can't remember) means 'It cooks itself.' Most Middle Eastern food is time-consuming to make; this name implies that the cook is embarrassed to serve something so simple. Best served over rice.

Provided by KELLYJEANNE

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h15m

Yield 6

Number Of Ingredients 12

2 tablespoons butter
1 ½ pounds lamb shoulder
2 large eggplants, peeled and chopped
2 large tomatoes, chopped
2 large onions, chopped
2 green bell peppers, chopped
10 cloves garlic, chopped
1 tablespoon tomato paste
½ cup water
1 teaspoon allspice
2 teaspoons salt
1 teaspoon ground black pepper

Steps:

  • In a large pot, melt the butter over medium heat, and brown the lamb on all sides. Mix in the eggplants, tomatoes, onions, green bell peppers, and garlic. Cook and stir until tender and lightly browned.
  • In a small bowl, blend the tomato paste and water. Mix into the pot with the lamb. Season lamb with allspice, salt, and pepper. Reduce heat, and simmer about 1 1/2 hours, stirring occasionally, until the meat shreds easily with a fork. Add a little water as necessary to keep the ingredients moist.

Nutrition Facts : Calories 291.9 calories, Carbohydrate 20.8 g, Cholesterol 68.2 mg, Fat 16.2 g, Fiber 8.4 g, Protein 18.2 g, SaturatedFat 7.4 g, Sodium 871.3 mg, Sugar 8.6 g

LAMB STEW WITH EGGPLANT SAUCE



Lamb Stew with Eggplant Sauce image

One legend surrounding the name of the sauce, hünkâr beğendi, which means "Her Majesty's delight," places it in 1869 when the Sultan Abdul Aziz entertained Empress Eugénie (my Istanbul grandmother was named after her), wife of Napoleon III, in his white rococo palace of Beylerbey on the Asian side of the Bosphorus. The empress was so enchanted by the pale, creamy, eggplant purée that she asked for the recipe to be given to her cooks. The sultan's cook explained that he could not pass on the recipe because he "cooked with his eyes and his nose." In Turkey, they use mature kasar, a hard yellow cheese, or Gruyère in the sauce, but mature Cheddar can be used too. Serve it with rice pilaf (page 193).

Yield serves 6

Number Of Ingredients 13

1 large onion, chopped
3 tablespoons sunflower oil
2 pounds boned leg or neck fillet of lamb
1 pound tomatoes, peeled and chopped
1 teaspoon sugar, or to taste
Salt and black pepper
3 pounds eggplants
3/4 stick (6 tablespoons) butter
3 tablespoons flour
2 1/4 cups milk
Salt
Good pinch of nutmeg
1/2 cup grated cheese (see above)

Steps:

  • For the stew, fry the onion in the oil until soft. Cut the meat into 1-inch cubes, add them to the pan, and cook, turning to brown lightly all over. Add the tomatoes, sugar, salt, and pepper. Cover with water and simmer, with the lid on, for 1 hour, until the meat is very tender, adding water if it becomes dry, but letting the sauce reduce at the end.
  • For the eggplant sauce, prick the eggplants with a pointed knife to prevent them from bursting in the oven. Place them on a large piece of foil on a baking sheet and roast them in a hot oven preheated to 475°F for about 45 to 55 minutes, or until they feel very soft when you press them and the skins are wrinkled. When cool enough to handle, peel and drop them into a strainer or colander with small holes. Press out as much of the water and juices as possible. Still in the colander, chop the flesh with a pointed knife, then mash it into a purée with a fork or wooden spoon, letting the juices escape through the holes.
  • Make a béchamel sauce by melting the butter in a saucepan, add the flour, and stir over low heat for about 2 minutes, until it is well blended. Take the pan off the heat and add the milk gradually, beating vigorously all the time to avoid lumps forming. Add salt and nutmeg, and cook over low heat, stirring constantly for about 15 minutes, until the sauce thickens.
  • Off the heat, mix the eggplant purée into the béchamel sauce, then return to the heat, beating vigorously until it is well blended. Add the grated cheese and stir until it has melted. Add a little salt if necessary.
  • Serve the meat stew in a wide shallow dish with the eggplant sauce in a circle around it.

KURDISH LAMB & EGGPLANT STEW WITH SUMAC (MEFTUNA BACANAN)



Kurdish Lamb & Eggplant Stew With Sumac (Meftuna Bacanan) image

I found this recipe online in *The Guardian* when I was looking for a recipe to try out the jar of sumac that I'd purchased on-line. Since I made it in a 5.5 quart cast-iron pot, I found it useful to cook the meat in two batches. It's a very interesting cooking technique and the results were super delicious!

Provided by lecole54

Categories     Lamb/Sheep

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 13

3 tablespoons sumac (ground)
16 ounces boiling water (if using fresh tomatoes use less water about 10.5 ounces)
1 tablespoon butter
2 1/4 lbs lamb, cubed (better at room temperature)
2 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
3 medium eggplants
3 medium red bell peppers (or 2 large)
1 lb sun-dried tomato (or fresh or canned tomatoes, I used some of both)
1 teaspoon red chili pepper flakes
2 tablespoons flour
6 tablespoons butter, chilled and cut in cubes
4 garlic cloves, finely crushed (to serve)

Steps:

  • Put the sumac in a pot and pour the boiling water over and set aside for at least 15-20 minutes, until the water turns to pink color.
  • Season the lamb with 1.5 teaspoons of salt and 1 teaspoon of pepper. In a heavy pan or a casserole dish, fry the butter and add the lamb cubes. On a high heat, brown them for about 10 minutes, stirring them around every now and then.
  • Meanwhile part peel the eggplants in lines diagonally and de-seed the peppers. Cut the eggplants and peppers into big chunks and roughly chop the sun-dried tomatoes. Put all the vegetables together in a bowl, sprinkle over the remaining salt, ground black pepper and chili flakes and mix them all and set aside.
  • Add the flour in to the pot with sumac juice in and whisk it well together, ensuring there are not any lumps.
  • When the lamb is brown, add in the vegetables and press them down in the pan. Pour over the sumac water (which should just cover the vegetables, add more if needed). Scatter around the chilled butter cubes and put the lid on. On a very low heat (the smallest ring is the best) let it simmer for 1 hour. Try not to lift the lid at all until it is cooked.
  • After an hour turn off the heat and let it rest for 15 minutes or so. Serve it with a quarter teaspoon of crushed garlic for each serve. The best is to stir the garlic in, which makes the eggplants melt in the dish!

Nutrition Facts : Calories 667.4, Fat 33.4, SaturatedFat 15.9, Cholesterol 125.6, Sodium 2758, Carbohydrate 64.7, Fiber 20.3, Sugar 37.5, Protein 38.6

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