“Franco,” the extremely flirtatious waiter at the Turquoise Restaurant, sold us on the house specialty: the Sultan’s Lamb.
The meat and sauce are added to the clay pot, then cooked in an oven. At table side, the pots are set afire to get the meat and sauce sizzling hot, then Franco wraps a portion of the pot in foil, wraps that in cloth, and then taps the bare end of the clay pot with a steel hammer until the pot cracks open. He dumps the sauce in a dish, does the same with the meat, and serves it up with rice and vegetables and olives and a side of hummus. Touristy? Yes. Delicious? Yes. Worth it, to have the experience and the story to tell? Absolutely.
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