Meftune, which means 'enamored' or 'passionate,' is a subject of curiosity among citizens.
A type of dish consumed in the eastern provinces, meftune is generally made with eggplant, fava beans, and zucchini.
Diyarbakır-style meftune is prepared with fresh vegetables, while Mardin-style meftune is prepared with dried vegetables.
MEFTUNE INGREDIENTS
- Half a kg of cubed lamb
- 1 cup of water, 1 kg of eggplant
- 6 tomatoes, 3-4 green peppers
- 2 tablespoons of butter
- 2 tablespoons of whole sumac
- 4 cloves of garlic
- Half a teaspoon of flour, salt, flour
HOW TO MAKE MEFTUNE
- Add water to the meat and cook in a pressure cooker for 15 minutes.
- Without peeling the eggplants and tomatoes, chop them into large cubes, and slice the peppers into rings.
- Place the meat in a wide and deep pot, and add the eggplant, tomatoes, peppers, salt, and half of the butter on top in layers.
- Repeat the same process once more.
- Close the lid of the pot and cook on low heat for 15 minutes.
- Stir gently from time to time with a wooden spoon to prevent the eggplants from darkening.
- In a separate place, add 1 tea glass of hot water to the sumac and let it rest for 10 minutes.
- Strain the water into a bowl, add flour, and mix.
- Drizzle the floury sumac water over the dish and cook for one more boil.
- Transfer the meftune to a serving plate and sprinkle with crushed garlic.
- Serve hot.
News Source: 12punto
