Imam iki kez Bayıldı (the Imam fainted twice)

Name: Imam iki kez Bayıldı (the Imam fainted twice)
Total time: 7200 s
Yield: 4 servings
Cuisine: British
Ingredients: 500 g (12) lamb ribs, separated; 1 tbsp ground cumin; 1 tsp onion granules; 1 tsp garlic granules; 1 tsp Aleppo pepper flakes; salt and pepper; 2 tbsps mixed herbs; 2 tbsps dried parsley; 90 ml (6 tbsps) Greek extra virgin olive oil; 4 medium-sized aubergines; 2 large onions, sliced; 3 garlic cloves, thinly sliced; 500 g ripe good quality tomatoes, diced; 1 tbsp tomato paste; 1/2 tbsp red wine vinegar; 1/4 tsp cinnamon; 1/4 tsp cayenne pepper; salt and freshly ground black pepper; small bunch of flat leaf parsley, roughly chopped; 75 g feta; To serve; Turkish bread

Laura @FeelBetter

Milton Keynes, England

The aubergine is the mothership of Turkish cuisine and is far from being ‘poor man’s meat’. This jewel of a vegetable was introduced into Turkish cuisine during the Seljuk period (1037-1194) and became one of most beloved vegetables of Ottoman cuisine.

The Ottoman Empire was an empire that controlled much of Southeast Europe, Western Asia, and Northern Africa between the 14th and early 20th centuries. It spanned much of Western Asia, Northeast Africa and Southeast Europe, including countries such as Greece, Bulgaria, Albania and modern day Turkey.

The recipe for imam bayıldı was published in ‘Melceü’t Tabbahin’ by Mehmet Kamil in 1844. Imam bayıldı literally means ‘the imam fainted’ and is linked to a legend in which an imam fainted after eating the dish. No-one knows if this was from shock at the amount of olive oil used or with pleasure from eating this dish. Traditionally, this dish is made with a vat of oil and brown sugar but I have toned it down considerably.

I have added lamb ribs (kuzu kaburga) spiced with tangy and fruity Aleppo pepper made from deep red Halaby chilli peppers which hail from Syria and called the dish Imam iki kez Bayıldı which means 'the Imam fainted twice’.

Serve with a scattering of crumbled feta and a chunk of Turkish bread to mop up the juices.

Laura @FeelBetter

Milton Keynes, England

Serve with a scattering of crumbled feta and a chunk of Turkish bread to mop up the juices.

Saved

Ingredients

1 1/2 hours

4 servings

500 g(12) lamb ribs, separated
1 tbspground cumin
1 tsponion granules
1 tspgarlic granules
1 tspAleppo pepper flakes
salt and pepper
2 tbspsmixed herbs
2 tbspsdried parsley
90 ml (6 tbsps)Greek extra virgin olive oil
4medium-sized aubergines
2large onions, sliced
3garlic cloves, thinly sliced
500 gripe good quality tomatoes, diced
1 tbsptomato paste
1/2 tbspred wine vinegar
1/4 tspcinnamon
1/4 tspcayenne pepper
salt and freshly ground black pepper
small bunch of flat leaf parsley, roughly chopped
75 gfeta
To serve
Turkish bread

Saved

Steps

1 1/2 hours

1

To prepare the lamb ribs, wash in lemon water then drain and place in a bowl. Add 2 tablespoons of olive oil, Aleppo pepper flakes, cumin, onion and garlic granules, mixed herbs and dried parsley. Massage to infuse the lamb with the flavours and set aside to marinade.
2

Cut the stalks off the aubergines and slice lengthways from the rounded end down to the stalk end leaving 2cms at the stalk end to create a fan. Salt the aubergine and leave in a colander.
3

Heat a deep frying pan with 3 tablespoons of olive oil on a medium heat. Once the oil is warm, add the sliced onions and fry until they are soft and starting to turn a light golden. Add the garlic and fry for a couple of minutes until it is starting to soften and also turn slightly golden. Add the tomato paste and stir through for a few seconds.
4

Add the tomatoes and their juices to the pan. Add a 1/2 cup of water, the red wine vinegar, cinnamon and cayenne pepper. Bring up to the boil, reduce to a simmer and cook until the tomatoes begin to breakdown and the sauce thickens. Stir through the parsley and season generously with salt and freshly ground black pepper.
5

Preheat the oven to 180°C fan. Place the ribs in a dish with any marinade, cover with foil and place in the oven and cook for 1 ½ hours, removing the foil for the last 30 minutes to crisp.
6

Rinse the aubergines and pat dry. Heat a heavy based frying pan with 1tbsp. olive oil. Add the aubergines and fry for around 15 minutes, turning them occasionally, until the skin starts to turn golden and the aubergines are softening.
7

Remove the aubergines from the pan with tongs and place in a tagine or a deep earthenware dish just big enough to hold them together snugly. Fan the aubergines and spoon the tomato mixture between each slice. Spoon any leftover sauce between the aubergines.
8

Sprinkle feta on top and drizzle over the remaining 1 tablespoon of oil. Place the lid on the tagine and bake for 1 ¼ to 1½ hours until the aubergines are soft and the feta is golden.
9

To serve place an aubergine on each plate, spoon over the sauce and place 3 ribs on top. Serve warm with lightly toasted Turkish bread to mop up all the juices.