Sultan's Delight Recipe from the Imperial Kitchen at Topkapi Palace | Compass & Fork

Name: Sultan's Delight Recipe from the Imperial Kitchen at Topkapi Palace | Compass & Fork
Ingredients: 2 lb lamb shoulder (or lamb leg, cut into 1 inch (3cm) cubes*); 4 cloves garlic (crushed); 2 onion, salad (red) (finely chopped); 2 bay leaf; 2 tbsp tomato paste (*); 2 tbsp pepper paste (*); salt, ground sea; black pepper, ground; 2 tbsp olive oil; 2 bell pepper (capsicum), green (diced); 4 tomato (medium, diced); 6 fig, dried (optional*); 3 tbsp butter; 1 cup hot water; 1/3 cup parsley (finely chopped); 5 eggplant (large*); 3 1/2 tbsp butter; 1/4 cup flour, all purpose (plain) (or if GF corn starch or thickener of you choice); 1 1/4 cups milk; 1/2 cup goat's milk feta (crumbled*)

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Traditional Sultan's Delight Recipe, over 600 years old, created under the influence of the Imperial Kitchen at Topkapi Palace. If you like lamb, this combination with eggplant puree is an excellent...

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Ingredients

2 lb lamb shoulder (or lamb leg, cut into 1 inch (3cm) cubes*)
4 cloves garlic (crushed)
2 onion, salad (red) (finely chopped)
2 bay leaf
2 tbsp tomato paste (*)
2 tbsp pepper paste (*)
salt, ground sea
black pepper, ground
2 tbsp olive oil
2 bell pepper (capsicum), green (diced)
4 tomato (medium, diced)
6 fig, dried (optional*)
3 tbsp butter
1 cup hot water
1/3 cup parsley (finely chopped)
5 eggplant (large*)
3 1/2 tbsp butter
1/4 cup flour, all purpose (plain) (or if GF corn starch or thickener of you choice)
1 1/4 cups milk
1/2 cup goat's milk feta (crumbled*)