After living a year in Turkey, I enjoy Turkish cuisine (Türk mutfağı ).-Mike
It is a fusion of Mediterranean, Balkan, Middle Eastern, Central Asian, Eastern European, Armenian, Kurdish, and Georgian cuisines, with each village and woman's variation.
Although meat-based foods are common, meals are largely center around rice, vegetables, and bread, filled with dozen of spices and herbs.
iman bayildi (Turkish)
"the priest fainted"
(dish prepared by the wife of an imam,
Turkish priest)
Serves 6
~Serve as a cold meze (Turkish: "snack or appetizer") (Spanish: tapa), hot entrée, main dish, or with grilled lamb, beef, or seafood.~
1/2 cup (120 ml) olive oil
3 small organic eggplants, cut in half, the lengthwise (do not remove the stem)
sea salt
black pepper
1 large organic onion, chopped
minced organic garlic
1 can of organic chopped tomatoes with its juice [14 1/2 ounce/430 g)]
1/4 cup (15 g) chopped parsley or 1/8 cup (7 g) dry parsley
6 toasted pita breads cut in quarters (or a gluten-free bread)
1 cup (240 ml) (dairy-free) yogurt
chopped dill or basil leaves
optional: drizzle of lemon juice
bir /beer/ 1. Pour 1/4 cup (60 ml) olive oil in the slow cooker. Brush the bottom and sides.
iki /ee-kee/ 2. Score the flesh of each eggplant. Do not cut the skin.
üç /üch/ 3. Place the eggplant skin-side down and sprinkle with some salt and pepper.
dört /durt/ 4. In a skillet, heat the rest of the oil over medium-hight heat.
beş /besh/ 5. Sauté the onions and garlic for 3 minutes.
altı /al-tuh/ 6. Add the tomatoes and parsley. Sauté another 5 minutes.
yedi /ye-dee/ 7. Spoon it over the eggplant, covering each half with some of the sauce.
sekiz /se-keez/ 8. Cover and cook for 2 hours on high or 4 hours on low.
dokuz /doo-kuz/ 9. Uncover and rest for 10 minutes.
on /on/ 10. Transfer to a plate and spoon any juice over the eggplants, sprinkled dill or basil leaves, and optional lemon juice.
on bir 11. Serve with bread and bowl of yogurt.
