Red meat

Sogurme | Sanliurfa-Style Lamb and Charred Eggplant

Name: Sogurme | Sanliurfa-Style Lamb and Charred Eggplant
Prep time: 35 min
Cook time: 60 min
Total time: 95 min
Yield: 6 kişilik
Ingredients: 800 gram cubed lamb; 900 gram eggplant; 200 gram yellow onion; 300 gram tomato; 30 gram tomato paste; 60 gram lamb tail fat; 800 ml water; 5 gram Urfa pepper (isot); 10 gram salt

2.8 4 reviews 0 views

Serving6 servings

Prep + Cooking 35 min + 60 min

DifficultyMedium

Red meat

Cuisine

Turkish cuisine

Features

High-protein Mid-range budget (₺₺)

Aşkın AkayCuisinier de Ligne

19 August 2026 Last updated: 19 August 2026

In sogurme, the eggplant is not chopped and cooked in the pot. It is charred over a flame, peeled, and added near the end of cooking. The smoky flavor is essential; the dish is not the same without charred eggplant. Unlike alinazik, it contains no yogurt or ground meat and is cooked as a saucy stew with cubed lamb.

Sogurme | Sanliurfa-Style Lamb and Charred Eggplant

6 servings 35 min + 60 min Medium

Step by Step

How to make it?

Char the eggplants

25 min

Prick the eggplants in several places with a fork and cook them, turning often, directly over a flame or over embers. Remove them when the skin is blackened and split and the eggplants feel completely soft. Peel while hot, cut into large pieces, and place in a colander.

Brown the lamb

15 min

Melt the lamb tail fat in a pot. Add the cubed lamb and cook over high heat until it releases and reabsorbs its liquid, then brown the edges.

Add the onion and tomato paste

8 min

Add the diced onion and cook until translucent. Stir in the tomato paste and cook for 1 minute, then add the diced tomato and cook for 3 minutes.

Add the water and cook

35 min

Add the hot water and Urfa pepper (isot), and bring to a boil. Simmer over low heat for 30 minutes. Add the salt when the lamb falls apart under a fork.

Add the charred eggplant

10 min

Add the drained eggplant pieces to the pot, cover, and cook for 8 more minutes. When stirring, do not scrape the bottom with the spoon; the charred eggplant breaks apart easily and can turn the stew into a purée.

Reminder

After peeling the charred eggplants, let them drain in a colander for 10 minutes. Their bitter liquid can darken the flavor if it mixes into the dish.

Nutritional Values · 1 serving

Values are estimates

341 kcalCalories

25 gProtein

13 gCarbohydrate

21 gFat

5 gFiber

5 gSugar

800 mgSodium

9 gSaturated Fat

Protein 29% Carbohydrate 15% Fat 55%

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Ingredients

9 ingredients · 6 servings for

6 servingsServing

For the stew
800 g cubed lamb

What can I use instead?
cubed beef — leaner; takes 20 minutes longer to cook
900 g eggplant
200 g yellow onion
300 g tomato
30 g tomato paste

What can I use instead?
grated fresh tomato — makes a lighter-colored, milder sauce; use 250 g
60 g lamb tail fat

What can I use instead?
butter — has a milder aroma and is not as rich as lamb tail fat; the meat will dry out if you omit the fat
800 ml water
5 g Urfa pepper (isot)

What can I use instead?
a mix of red pepper flakes and sweet paprika — does not have isot’s smoky flavor; use half as much
10 g salt