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Try this delicious turkish food recipe Sultan's Delight
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Main Course
Cuisine Mediterranean, Turkish
Servings 4 people


For the meat stew:

  • 350 gr. 12,35 oz. veal, diced
  • 1 onion, finely chopped
  • 3 green chili peppers, finely chopped (optional)
  • 1 sweet paprika pepper, finely chopped (optional)
  • 3 tomatoes grated
  • 1 tbsp. pepper paste
  • 1 tbsp. butter
  • 2 tbsp. olive oil
  • 2 tsp. thyme
  • 1 tsp. red pepper flakes
  • Salt
  • 1 cup hot water ( 200 ml. )

For mashed eggplants:

  • 1 cup milk ( 200 ml. )
  • 1 tbsp. all purpose flour
  • 2 tsp. butter
  • 1/2 cup kashkaval cheese, grated
  • 2 eggplants


Meat stew:

  • Heat your dutch oven and start to sauté your 350 gr. diced (12,35 oz.) veal until the meat change its colour, release its water and evaporates.
  • Add your 1 tbsp. butter, 2 tbsp. olive oil, 1 finely chopped onion, 3 green chili peppers, 1 sweet paprika pepper and keep to sauté until your vegetables get soft.
  • Add your 3 grated tomatoes, 1 tbsp. pepper paste and stir very well until combined.
  • Add your 1 cup (200 ml.) hot water. Bring your stove to a slow heat and cook your meat until it gets soft for about 25-30 minutes. Keep an eye on water level while cooking and add more if necessary.
  • Add your 2 tsp. thyme, 1 tsp. red pepper flakes and salt when it’s nearly ready and stir a little.
  • The consistency of the stew shouldn’t be very watery. Take your stew from the heat when it’s done.

Mashed eggplants:

  • If you will use fresh eggplants, wash them and roast on your stove until they are completely cooked. Make a cut in the middle and separate the roasted eggplant from the peel. Mash them with your knife. Or you can use instant ones.
  • Take a medium saucepan and sauté your 2 tbsp. butter and 1 tbsp. all purpose flour until the flour starts to change its colour and loose its scent.
  • Put a couple tablespoon of your milk to your flour and stir until it gets smooth and then add the rest of your milk and stir quickly to prevent lumps.
  • When your béchamel sauce is ready add your 1/2 cup grated kashkaval cheese, roasted eggplants and stir as mashing. Season it with salt when all is mashed and combined.
  • Take some of your mashed eggplant in a plate and put some of your meat stew on it. There you go your Sultan’s Delight is ready!
Keyword Sultan's Delight