Skip to main content

Imam Bayildi Recipe -Turkish Recipe







The imam fainted, imam bayildi, is the name of one of the most famous of Turkish zeytinyağlı dishes (olive oil foods). It may have medieval roots, if we consider that the zeytinyağlı dishes, which are usually eaten cold, fit the prescriptions of the dietetic theory of humors that was the basis for medical theory at that time. It was customary to eat cold and moist foods in the summer during medieval times because that counteracted the hot dry humor of summer that caused an increase in bile.

Imam bayildi is an eggplant slashed down the middle and stuffed with onions, garlic, and tomatoes and then simmered in olive oil to cover. There are several apocryphal stories about the origins of the dish. The imam (Muslim prayer leader) fainted or swooned when he tasted how good it was; that the imam fainted when he saw how much expensive olive oil was used; that the imam was delighted when a shopkeeper's wife was required to quickly prepare a dish for the imam's unexpected visit. A Turkish proverb casts light on another interpretation: Imam evinden ash, olu gozunden yash cikmaz (No food is likely to come out of the imam's house and no tears from a corpse). Perhaps the meaning is that the stingy imam, when presented with a dish so generous, certainly was delighted, or fainted from delight.
Yield: Makes 6 servings
Preparation Time: 1:45 hours
4 to 6 small eggplant (about 1 1/ 2 pounds)
Salt

Materials:

10 tablespoons extra virgin olive oil
2 medium-size onions, cut lengthwise and thinly sliced
6 large garlic cloves, chopped
1/2 pound ripe tomatoes, peeled, seeded and chopped
1/4 cup finely chopped fresh parsley leaves
2 tablespoons chopped fresh dill
1 teaspoon sugar
2 tablespoons fresh lemon juice
1/4 cup water




Preparation:
1. Peel off strips of the eggplant skin at 1-inch intervals to make a stripped effect. Cut off the stem portion, then cut each eggplant in half lengthwise. Make a deep lengthwise slit along the flesh side of the eggplant, making sure you don't puncture the skin. Cut a very small portion of the skin side of the eggplant to make a flat section so the eggplant can sit correctly in the skillet later. Salt the flesh and set aside, flesh side down, on some paper towels for 30 minutes to leach the eggplant of its bitter juices. Dry with paper towels.

2. In a large skillet, heat 1/ 4 cup of the olive oil over high heat and once it's smoking, fry the eggplant, flesh side down, until golden brown, about 4 minutes. Remove from the skillet to drain on some paper towels.

3. In the same skillet you cooked the eggplant, add the remaining oil and heat over medium-high heat, then cook the onion and garlic until soft and yellow, about 5 minutes, stirring frequently so the garlic doesn't burn. Transfer the onions to a medium-size bowl and mix well with the tomatoes, parsley, dill, sugar, salt to taste, and a few tablespoons of the cooking oil.

4. Arrange the eggplant halves in a large skillet or casserole with the slit side up. Gently open the slit so that they can accommodate as much of the stuffing as possible. Season the eggplant with salt, then stuff each one so that the stuffing fills the slits and is spread to cover all the flesh. Sprinkle the lemon juice over the eggplant. Pour any remaining sauce or juices, along with the water, into the skillet, cover, and cook over low heat until the eggplant is soft, about 50 minutes, adding water to the skillet if it is getting too dry. Let the eggplants cool in the skillet and serve whole at room temperature.








 
Labels:

Comments

Post a Comment

Popular posts from this blog

Reatless Raw Meatball Recipe

I will give you the recipe for a raw meat. I made this recipe many times What you need 3 cups fine wheat 3 onions pepper souce 1 tablespoon tomato paste 1 tablespoon cumin paprika black pepper vegatable oil lemon water Salt lettuce parsley How do you do? 1. Soak the wheat with boiling water, add a little salt 2. Grate the onions and cook with oil 3. adding a tomato paste 4. Add spices and get the onions from the stove 5. Add onions mixture over wheat with boiling water swollen and add lemon water. 6. knead well 7. Add chopped parsley and onions to wheat 8. Add pepper and salt to taste bitter 9. Knead again thorougly. After giving the shape of small pieces. 10. Serve with lettuce  
Post a Comment
Read more

Possible to Lose Weight with Lemonade!

The Promise Celebrities including Beyoncé have used this diet. But it's far from the principles of healthy eating, and the results aren't likely to last. The Lemonade Diet, also called the Master Cleanse, is a liquid-only diet consisting of three things: a lemonade-like beverage, salt-water drink, and herbal laxative tea. The claim is simple: Give it 10 days (or more) and you’ll drop pounds, "detox" your digestive system, and feel energetic, vital, happy, and healthy. You’ll also curb cravings for unhealthy food. It all started with Stanley Burroughs’s book, The Master Cleanser. There are many variations, and Peter Glickman continues Burroughs’s legacy with his own book, Lose Weight, Have More Energy and Be Happier in 10 Days , and web site. Does It Work? Because you're getting so few calories, you'll probably lose weight.  You’ll also be losing muscle, bone, and water.  And you're likely to gain the weight right back. There's no proof t...
Post a Comment
Read more

How to Make Greek Burgers

turkish cuisine... Materials: 2 garlic cloves, minced 3 tablespoons fresh mint, chopped 1−1/2 cups non/lowfat yogurt 1−1/2 pounds ground turkey, lean 2−1/4 teaspoons feta cheese, crumbled 6 pita bread loaves, cut in half 1−1/2 tomatoes, sliced 1−1/2 red onions, sliced fresh ground black pepper, to taste Preparation: Combine garlic and mint in a small bowl and mash. Add yogurt, mix, and set aside. Combine turkey and feta cheese in a mixing bowl. Form into 8 patties and sprinkle with pepper. Broil 5−10 minutes per side or until turkey is cooked through. Serve in pita bread with tomatoes, onions and yogurt sauce.
Post a Comment
Read more