Shhhh! Step carefully. You don’t want to reveal this exquisite dish to the rest of the world, especially if you can make it. Otherwise, you might find it becomes the only topic of conversation, the only dish you’re forced to recreate.
A favorite of the most famous sultan, Fatih Sultan Mehmet, this exotic dish is typically made with lamb. After the tender lamb is sauteed in butter with shallots, dried fruits and almonds are added. Glazed with honey and sumac, this dish is sweet, savory, and sour. Serve with saffron rice to really get that sultan feel; it’s quite possible to put your own twist to it by using chicken or even making a vegan version.
This is not comfort food. This honeyed yet nutty dish is excitement food. Reminiscent of the flavorsome Moroccan tagine, try this dish if you dare!
Ingredients
- 1½ pounds Beef Stew Meat
- 1 Cup Shallots
- 1 Tablespoon Olive Oil
- 3 Tablespoons Butter, reserve 1 Tablespoons to saute almonds
- ½ Cup Dried Apricots
- ½ Cup Dried Figs
- ⅓ Cup Grapes
- ½ Cup Almonds
- 2 Tablespoons Honey
- 2 Cups Beef Stock
- To Taste Salt
- ½ Teaspoon Sumac
Instructions
- Melt the 2 Tablespoons of the butter and olive oil in a deep pan.
- Add the beef stew meat and saute about 5 minutes, then add the peeled shallots.
- Saute about 3-4 more minutes.
- Pour the beef stock into the pan and bring to a boil.
- Cover and reduce heat to low and cook for 1 hour 15 minutes.
- While the meat is cooking, bring 2 cups of water to boil and add the almonds. Boil 2 or 3 minutes and remove from heat. Let sit 5 minutes and then pour off hot water and cover with cold. You should then be able to remove the skins.
- Stir the grapes, honey, sumac and salt into the meat and onions and cook about 4-5 minutes.
- In a saute pan, melt 1 Tablespoon butter and saute the almonds, figs and apricots.
- Combine the sauteed almonds, figs and apricots with the meat mixture.
- Serve with white rice or saffron rice.
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