My RUclips channel just hit 10.000 subscribers, Thank you so much to everyone, who supported me and joined me in this journey. Obviously could'nt reach such a milestone without each and every one of you. Sending you lots of love with my warm wishes.
The measurments are wrong. A 1/2 cup of mint was WAY too much. Try just a PINCH of it. All I could taste was mint with your recipe. Also no need to add sugar into the mix and a tablespoon of red pepper adds to the taste. Xoxo
It seems Imam bayaldi is a good recipe for stories.. So, i have one to share. My mom's family came to Greece from Izmir (Smyrna) and my dad's from the island of Zakynthos, a place in Greece never under Ottoman Empire with a western culinary tradition. He did not like eastern kind of recipes so, my dear mom had problems cooking... until she cooked imam bayaldi... He loved it. It became a steady recipe in our family's menu. Keep in mind she never fried anything, the eggplants or the stuffing. She used the same ingredients as you did, with the addition of a cinnamon stick. After she died my dad came to live with me and he was always very disappointed with the way i cooked Imam for him. I dont know what i did wrong, i followed my mom's recipe step by step. So i stopped cooking my mom's recipes and followed the Zakynthos menus he so loved. Its been 3 years he is gone now. This morning (under lockdown) i woke up with both my mom and dad in mind, i saw a dream ....and as i drink my cafe and fool around in RUclips,, there it is.. Imam bayaldi. I will cook it today again. Thank you so much.
Chef, am grateful I found your channel. I’ve made imam bayildi many times and was looking for some new ideas! I love your idea of pureeing the remainder of the filling. I always threw it on top. Your way is very unique and delicious. I binge watched many of your videos. You are truly an amazing Chef! PLEASE keep on posting! Anna from New York City
@@ElvancaTarifler I would like to see you making saksuka... There are a lot of videos but it is not easy if you can't speak turkish (and can not find all local ingredients)
I remimber when I was in Turkey diyarbakir I use to eat so much of this recipe also lots lahmacun 😍love Turkey and there people and food was so delicious thank you so much for this recipe I will definitely made it🤗🙏🙏🤲😍💞🥰
I try this, but with more tomaron and a lots of olive oil, upon the tomatoto sauce, then i put the eggplants yo boil in the mixture with olive oil, covered with a Circle of parchnrnt paper with a hole in the midle, that way you evaporate the tomato sauce, then is the same procedure of filling..the taste it's incredible...
@@ElvancaTarifler yes it was great thanks. Improvised a bit with the stuffing with what I had but otherwise followed the recipe. It reminds me of what my mother and grandma used to make. Thank you!!
A real and beautifully told IMAM passed out.Like other Turkish dishes, the Greeks copied this classic dish and called it Greek food.But even the words are Turkish.I would like to thank you.
Hello ! I just saw your video on my recommended videos, thanks so much. I was looking for eggplant recipes , liked your recipe so much, but most of all I liked the cleaning tip of newspapers' on the floor)) it never came to my mind to do like that)) I subscribed immediately to your channel)) wish you to have more than million subscribers, God willing))
Looks delicious, I will definitely try it when it's the right season for tomatoes and eggplants. There are no spices at all in this recipe? (cinnamon for instance)
En dehors de la France pour sa cuisine, Italie, Grèce, Liban, Egypte , Turquie et Afrique du nord, dont la réputation n'est plus à faire. J'étais parti faire un voyage en Turquie, en dehors de tout monument religieux et autre, un midi pendant le voyage, on va dans un restaurant et on nous dit que c'est une école hôtelière (peut-être).Pour ce qui est du service, partout où l'on a mangé est irréprochable et tout point de vue. La tenue des jeunes serveurs, et les mets chauds dedans comme dehors absolument impeccable.
5:04 After the sparkling of the salt, the next step is pouring a small spoon of apple vinegar mixed with brown sugar over the eggplant before the filling.
In Holland I ate the same dish in Turkish restaurant but unfortunately I forgot the name of recipe the difference was that it had turkey in it and on the top there was cheese and olive oil I just wanna ask is that same
We have these two traditional (whole) eggplant dishes: Imam Bayildi and Karniyarik. Imam bayildi is the vegetarian version, and Karniyarik is made with some ground meat, usually beef. Maybe they prepared Karniyarik, (using turkey) then topped with some cheese and oil.
How the story goes with Albanians, which I find more interesting is that the Imam loved this dish so much that he had it every night. The night when his wife told him he's NOT having it, he fainted. Personally though, I'd faint at the amount of garlic in this thing!
Imam Bayildi is considered as a mezze dlsh. You can serve it before a main dish, preferably some meat and maybe some pilaf on the side. Or you can prepare a mezze table, eating lots of mezzes is so much fun :) Also, I would definitely eat this with some bulgur&tomato pilaf, lots of salad and some cacik, in a very hot summer day.
The measurments are wrong. A 1/2 cup of mint was WAY too much. Try just a PINCH of it. All I could taste was mint with your recipe. Also no need to add sugar into the mix and a tablespoon of red pepper adds to the taste.
My RUclips channel just hit 10.000 subscribers, Thank you so much to everyone, who supported me and joined me in this journey. Obviously could'nt reach such a milestone without each and every one of you. Sending you lots of love with my warm wishes.
The measurments are wrong. A 1/2 cup of mint was WAY too much. Try just a PINCH of it. All I could taste was mint with your recipe. Also no need to add sugar into the mix and a tablespoon of red pepper adds to the taste. Xoxo
Hi, can I post the content on my channel by mentioning your channel?
Sarita Soso, sure, be my guest.
Thank you so much 🙏. Elvanca Tarifler
It seems Imam bayaldi is a good recipe for stories.. So, i have one to share. My mom's family came to Greece from Izmir (Smyrna) and my dad's from the island of Zakynthos, a place in Greece never under Ottoman Empire with a western culinary tradition. He did not like eastern kind of recipes so, my dear mom had problems cooking... until she cooked imam bayaldi... He loved it. It became a steady recipe in our family's menu. Keep in mind she never fried anything, the eggplants or the stuffing. She used the same ingredients as you did, with the addition of a cinnamon stick. After she died my dad came to live with me and he was always very disappointed with the way i cooked Imam for him. I dont know what i did wrong, i followed my mom's recipe step by step. So i stopped cooking my mom's recipes and followed the Zakynthos menus he so loved. Its been 3 years he is gone now. This morning (under lockdown) i woke up with both my mom and dad in mind, i saw a dream ....and as i drink my cafe and fool around in RUclips,, there it is.. Imam bayaldi. I will cook it today again. Thank you so much.
Thank you for watching and sharing your heartworming story! Let God rest your parents in piece. Enjoy your meal, greetings...
Chef, am grateful I found your channel. I’ve made imam bayildi many times and was looking for some new ideas! I love your idea of pureeing the remainder of the filling. I always threw it on top. Your way is very unique and delicious. I binge watched many of your videos. You are truly an amazing Chef! PLEASE keep on posting!
Anna from New York City
Thank you so much for your kind and encouraging words! You made me so happy, hope you also feel very happy. Greetings to Anna from New York City ;)
The best imam bayaldi recipe I've ever seen !!
Thank you for introducing us Americans to such lovely food and culture.
Thank you for watching and leaving feedback, I am glad you enjoyed the video.
Program was wonderful. Thank you. I hope others paintings are coming and I am happy
Thank you so much, for your kind comment! Greetings, and be safe please...
One of better recepies on RUclips, thanks Elvanca
Thanks for your kind words Muhamed Hojlas, greetings...
@@ElvancaTarifler I would like to see you making saksuka... There are a lot of videos but it is not easy if you can't speak turkish (and can not find all local ingredients)
The paper on the ground tip saved me so much clean up! This turned out so well!
Thank you for leaving feedback. I am glad you enjoyed this classic recipe and the cleaning tip :)
Thank you for the recipe 👍🏻
Thanks for watching and commenting.
Tried and it was delicious 😋
@Elvanca Tarifler, σ'ευχαριστούμε πολύ για την συνταγή.
θα ήθελες να μου πεις και τον τίτλο της μουσικής που ακούγεται στο βίντεο;
I remimber when I was in Turkey diyarbakir I use to eat so much of this recipe also lots lahmacun 😍love Turkey and there people and food was so delicious thank you so much for this recipe I will definitely made it🤗🙏🙏🤲😍💞🥰
Thanks for sharing those nice memories. Happy cooking and greetings!
Ωκεησ
Wonderful video, thank you.
Thank you for your kind words, greetings…
tHE MUSIC IS AWESOME TOO
Happy to hear that, greetings...
Thank u for the recipe. Its very easy to understand.
Thank you, so glad to hear that.
I love this recipe,my family loved them too since they are picky eaters.I put them over rice that I made and served with yogurt drinks.
Thanks for leaving feedback, I am so glad you and your family enjoyed Imam Bayildi. Greetings...
What are yogurt drinks?
what a yummy delicious recipe.thank you Elvanca.
Thank you so much, for your kind words. Greetings...
I try this, but with more tomaron and a lots of olive oil, upon the tomatoto sauce, then i put the eggplants yo boil in the mixture with olive oil, covered with a Circle of parchnrnt paper with a hole in the midle, that way you evaporate the tomato sauce, then is the same procedure of filling..the taste it's incredible...
You are such a Chef! Greetings...
This is one of my favorite food imam bayıldı and your style make it more better thanks for the delicious recipe greetings from Turkey 😊
Thanks Chef, you have amazing videos. All the best for your channel. Greetings...
@@ElvancaTarifler that's great to here from you thank you very
Elvanca.thaat's very good.......Tnx from Croatia
Thank you Ana, greetings to Crotia!
hank you!@@ElvancaTarifler t
One of my favor dishes!!!!!Especially on summer.....Try it with feta cheese....Love from Greece....
Thank you for watching and commenting. Love to Greece...
So delicious food my friend thanks for sharing
Thanks for watching and commenting, greetings...
Muteşem olmuş. "Burası muştur, yolu yokuştur fon müziği de çok yakışmış". Teşekkür ederiz.
Eksik olmayın, sağlıcakla kalın!
@@ElvancaTarifler Siz de eksik olmayın, sağlıklı ömürler dileriz...lol..🌹
Amazing! I'm so excited to try this tonight
Hope you like it, thanks for watching and commenting!
I used to make a dish similar to this [lost the recipe] but sprinkled clove on the top of it and baked it. Do think this would work?
Going to try it today for part of a festive dinner tomorrow. Thank you
Hope you enjoy it, greetings...
@@ElvancaTarifler yes it was great thanks. Improvised a bit with the stuffing with what I had but otherwise followed the recipe. It reminds me of what my mother and grandma used to make. Thank you!!
THANK YOU VERY MUCH!
Thank you, for watching. Greetings!
A real and beautifully told IMAM passed out.Like other Turkish dishes, the Greeks copied this classic dish and called it Greek food.But even the words are Turkish.I would like to thank you.
İzlediğiniz ve yorum bıraktığınız için teşekkürler...
Hello ! I just saw your video on my recommended videos, thanks so much. I was looking for eggplant recipes , liked your recipe so much, but most of all I liked the cleaning tip of newspapers' on the floor)) it never came to my mind to do like that)) I subscribed immediately to your channel)) wish you to have more than million subscribers, God willing))
Thank you for watching and and your lovely words! You made my day :) Happy cooking and greetings to you Tan.
Wow yummy yummy recipe 👍🤝🤝🤝🤗🤗🤗
Lots of love amd thanks from Pakistan. Tessuker edirrim
Thank you Rizwana Yasir, greetings to Pakistan!
thank you ! my wife prepared it and it was delicious!
Thank you for leaving feedback, and I am so glad you enjoyed it!
Nice 👍🏼
Putting the newspaper in the floor to catch the splattered oil reminds me of my childhood
We used to do that back then
Thanks for watching and leaving feedback! Remembering childhoods makes me feel happy :)
Amazing yummy recipe my dear sister
Thank you so much! Greetings...
Very nice dish so i have herd but never seen anyone make it and i have not tasted it. I will for sure try it out. Greetings from Australia 😁
Thanks for watching and commenting Aynur hn. Greetings to Australia...
Обичам много Имамбаялда.Благодаря!!!😊
Looks delicious, I will definitely try it when it's the right season for tomatoes and eggplants. There are no spices at all in this recipe? (cinnamon for instance)
delicious🇨🇦🇨🇦
Excellent dear
Thanks for watching.
Yummy recipe
Muhteşem ❤❤
Teşekkür ederim! 💕
Like your recipes very much... Thank you Elvanca
Thank you for leaving comment Marilyn, greetings...
Seems extremely delicious 😋 thanks a lot 💐
Thanks for watching and commenting Hanya, greetings...
Easy to follow very comprehensive Well done
Thanks for watching and leaving feedback.
Délicieux 😋 ...!!!
Looks like a great recipe.
Thanks for watching and commenting...
I love this dish, and your method is very clear. Than you!
Thank you for watching and leaving feedback. Greetings!
nice to see veg Turkish recipes thanks mam
Thanks for leaving comment...
Thanks for the nice video. Is it a cold dish? I mean, can't I have it hot or once refrigerated, should I eat it cold without reheating?
Imam Bayildi is traditionally served cold, but it is up to you of course. I like to let it sit for 30 minutes at room temp before serving.
Beautiful! Thank you for sharing 👍🌹
Thank you for watching and leaving feedback!
Elvanca Tarifler My pleasure
En dehors de la France pour sa cuisine, Italie, Grèce, Liban, Egypte , Turquie et Afrique du nord, dont la réputation n'est plus à faire.
J'étais parti faire un voyage en Turquie, en dehors de tout monument religieux et autre, un midi pendant le voyage, on va dans un restaurant
et on nous dit que c'est une école hôtelière (peut-être).Pour ce qui est du service, partout où l'on a mangé est irréprochable et tout point de vue.
La tenue des jeunes serveurs, et les mets chauds dedans comme dehors absolument impeccable.
Interesting and also funny fact; "İmam Bayıldı" means "The Imam loved (it)" in Turkish
5:04 After the sparkling of the salt, the next step is pouring a small spoon of apple vinegar mixed with brown sugar over the eggplant before the filling.
👏👏👏👏
Kizartmadanda oluyo..😊😊
In Holland I ate the same dish in Turkish restaurant but unfortunately I forgot the name of recipe the difference was that it had turkey in it and on the top there was cheese and olive oil I just wanna ask is that same
We have these two traditional (whole) eggplant dishes: Imam Bayildi and Karniyarik. Imam bayildi is the vegetarian version, and Karniyarik is made with some ground meat, usually beef. Maybe they prepared Karniyarik, (using turkey) then topped with some cheese and oil.
Ok thanks
So happy to find Turkish recipes translated in english. I love turkish food, so similar to the macedonian food.
Thank you for taking the time to comment, greetings to Macedonia!
@@ElvancaTarifler macedonia is greek if you went to school.you spoke to a slavic person
@@ctctct6785 Οποιος και αν εισαι,καλα τα λες!!!!!
So the Imam fainted. I don't blame him. Thank you.
:) Thanks for watching and commenting!
faleminderit
Very nice 👍 recipe
Thanks for watching!
What is the reason for pealing stripes (zebra look) of the aubergines?
I believe it’s for aesthetic reason.
How the story goes with Albanians, which I find more interesting is that the Imam loved this dish so much that he had it every night. The night when his wife told him he's NOT having it, he fainted.
Personally though, I'd faint at the amount of garlic in this thing!
Love this version too! Thanks for watching and leaving comment Hami H.
IMAM= MONK , BAYILDI= FAINTED. MONKFAINTED=IMAMBAYILDI
Is it ok to use green capsicum instead of green pepper?
Definitely! Just try to choose small ones, also cooking time may vary. You can always check with a fork. Happy cooking, and be safe please!
@@ElvancaTarifler Thank you so much. Stay safe 🙂
Ty for d veg version 😘
Aaliya Khan patledjan ve ghabakh dolmasi biber dolmasiyla biraber.
Song name in the beginning?
Bravo
Μου. Αρέσει. Μπραβοσας
Cok gisell.👍💖
Tesekkurler...
جميل
@@ElvancaTarifler و
@@ElvancaTarifler حلو
wow! same cuttin' style😚
i cut the vegetables same way..
Hahahha, thanks for sharing that, good to know I am not the only one :)
Was recently shown on The Chef's Line
Glad to hear, thanks for the info!
Elinize saglik
Eksik olmayın!
💕💕💕👏👏👏👏
What do u eat with? Rice or bread or naan?
Imam Bayildi is considered as a mezze dlsh. You can serve it before a main dish, preferably some meat and maybe some pilaf on the side. Or you can prepare a mezze table, eating lots of mezzes is so much fun :) Also, I would definitely eat this with some bulgur&tomato pilaf, lots of salad and some cacik, in a very hot summer day.
Rice, definitely rice.
Pureed eggplant goes well with bread(it's almost like hummous, but with an earthier taste).
😍
🏹🏹
👏👏👏👏👏👏❤❤⚘🌷
The measurments are wrong. A 1/2 cup of mint was WAY too much. Try just a PINCH of it. All I could taste was mint with your recipe. Also no need to add sugar into the mix and a tablespoon of red pepper adds to the taste.
Did you use dried mint flakes, instead of fresh mint leaves?
@@ElvancaTarifler yes
,,😘
Non c'è la traduzione in Italiano
Grazie!
Yumiiii 🍆🍅👌🤚
με τοσα γραμματα στην εισαγωγή
-οχι ρε αγαπη μου δεν θα σε δω .
Za##
That imam porobably died of heart attack, consuming so much oil... and sugar...gross