The tangy flavor of this regional stew comes not from lemon or tomato paste, but from the deep red liquid released by soaking and straining sumac. Sprinkling sumac directly into the pot would make the dish gritty and keep the acidity from spreading evenly. Garlic is another defining feature: use plenty of whole cloves, which soften completely as they cook.
Pour the soaked sumac through fine cheesecloth into a bowl to collect the liquid. Twist and squeeze the cloth well. Discard the solids; only the deep red liquid goes into the stew.
Peel the eggplants in alternating strips, cut them into thick 3 cm rounds, and soak them in salted water for 10 minutes. Drain. This removes bitterness and helps keep the eggplant from absorbing too much oil.
Melt the butter in a pot. Add the cubed lamb and cook until it releases and then reabsorbs its liquid and the edges are browned. Add the tomato paste and cook for 1 minute.
Add the drained eggplant, peeled whole garlic cloves, and diced tomato to the pot. Do not chop the garlic; whole cloves soften as they cook and thicken the sauce naturally.
Add the sumac liquid and 500 ml hot water and bring to a boil. Add the Urfa pepper (isot) and salt, cover, and simmer over low heat for 30 minutes. The stew is ready when the eggplant cuts easily with a spoon and the sauce has thickened, with oil rising to the surface.
Soak the sumac in 300 ml lukewarm water for at least 30 minutes, then strain it through a fine cheesecloth. A shorter soak will not make the liquid tangy enough, leaving the dish flat. Allergens: Contains milk and dairy products according to the ingredient list. Check product labels for other allergens in packaged ingredients.
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