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Old 25th May 2008, 10:55   #1 (permalink)
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imam bayıldı

this is one of the easiest ways to make this dish...

you can also make it with mincemeat..and then its called karnıyarık...serve with rice and a salad.

Imam Bayıldı

Ingredients:

4 medium onions, finely sliced Olive oil 5 cloves of garlic, peeled 2 large tomatoes, chopped

4 medium-sized aubergines

1 green pepper, sliced crosswise

salt

sugar

Pinch of ground coriander

For the filling:

Brown the onions in olive oil with the garlic. Add the chopped tomatoes and cook on a medium heat until the onions are soft.

Method:

Slice the aubergines in half lengthwise and fry in olive oil on a medium heat until lightly browned. Arrange them side by side, skin down, on a deep baking tray. Make a cut in the top of each and insert the tomato-onion filling. Top with slices of green pepper. Sprinkle with salt, sugar and coriander. Add water to the baking tray, to come approximately halfway up the side of the aubergines.

Bake uncovered at 180░C for 30-40 minutes or until cooked (test for softness with a knife).

Pirinš Pilavi

(Serves 6)

Ingredients:

2 cups long-grain or wild rice (do not use Basmati)
45ml butter 2 tomatoes, chopped

750ml boiling water
l salt
Method:

Soak rice in hot water for about 15-20 minutes and then drain. Melt the butter in a large, heavy-based saucepan. Add the rice and stir until rice is coated with butter. Fry for about three minutes, stirring constantly. Stir in the chopped tomatoes. Add the boiling water and the salt. Cook on a medium heat until the rice has absorbed all the water. Remove from the heat, cover the pot with a paper towel (to absorb moisture) and a lid, and leave to stand for 10 minutes.
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Old 25th May 2008, 10:59   #2 (permalink)
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Re: imam bayıldı

I made my own at home when we were in the UK from a Turkish cookbook and it remains one of my favourites.
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Old 25th May 2008, 11:20   #3 (permalink)
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Re: imam bayıldı

Excellent I had this made for me at another Turkish owners home. Actually all 3 courses were lip smackingly tasty.

This aubergine dish was grogeous and I must own up to not be a great fan of aubergine, yet loved the dish. So will definately try making this one as been too busy to google for the recipie.

Their other dish was lentil soup don't suppose you have that too do you?
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Old 25th May 2008, 11:25   #4 (permalink)
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Re: imam bayıldı

I have also made this as an all in one dish. Rather than stuff the aubergine dice it and cook with the other ingredients and serve as an accompaniment to chicken or whatever you fancy. Yummy - and even better the longer it sits as the flavours really deepen.

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Old 25th May 2008, 12:40   #5 (permalink)
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Re: imam bayıldı

Thanks for that, it's my mans favourite dish and I've been looking for a simple recipe. I better get practising before I go and give him a surprise. (but I bet I can't beat his mums!)
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Old 25th May 2008, 13:11   #6 (permalink)
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Re: imam bayıldı

was it the green lentils or orange lentils?

usually here its the orange lentis, and the soup is soooo easy...

you just boil the lentils with onion, a potatoe

till the lentils practically fall apart, then you whirl it

when ready to serve drizzle some melted butter on it and top with croutons
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Old 25th May 2008, 14:35   #7 (permalink)
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Re: imam bayıldı

Cheers Pebble,

I was told which lentils but can't remember. We always have green, orange and puy so will try with each and see. It was quite spicy though which is why it was so yummy. I guess I'll just put either crushed chillis in or green Turkish pepper.

Debbie
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Old 25th May 2008, 14:41   #8 (permalink)
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Re: imam bayıldı

and dont forget the cumin,..and also a grated carrot is ok too...but cumin is essential..at least for yusuf cos thats how his granma made it!!
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Old 25th May 2008, 15:41   #9 (permalink)
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Re: imam bayıldı

Now I never would have thought of cumin, its a must in anything I make with mince or roasted vege but of course in this..............

Cheers Shirley! x
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Old 26th May 2008, 07:56   #10 (permalink)
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Re: imam bayıldı

For the lentils we always use small green lentils and spice it with cumin, cinamon and ground corriander. It is pretty served with a segmented hard boiled egg on top with finely chopped parsley.
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