Imam Bayiladi and Haydari Dip Recipe with Chef Ranveer Brar

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  • Опубликовано: 17 окт 2024
  • #imambayiladihaydaridiprecipe #imambayiladihaydaridip #imambayiladihaydaridipeasyrecipe #turkishstreetfood #turkishfood #turkishdishes #turkishcuisine #howtocookimambayiladihaydaridip #howtomakeimambayiladihaydaridiprecipe #homemadeimambayiladihaydaridipeasyrecipe #chefranveerbrar #globalmenu #chefranveerbrarlovefood
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    Imam Bayiladi and Haydari Dip Recipe with Chef Ranveer Brar
    İmam bayıldı (literally: "the imam fainted") is a dish in Ottoman cuisine consisting of whole eggplant stuffed with onion, garlic and tomatoes, and simmered in olive oil. It is a zeytinyağlı (olive oil-based) dish and is found in most of the former Ottoman regions. The dish is served at room temperature or warm.
    The name supposedly derives from a tale of a Turkish imam who swooned with pleasure at the flavour when presented with this dish by his wife, although other more humorous accounts suggest that he fainted upon hearing the cost of the ingredients or the amount of oil used to cook the dish.
    Another folk-tale relates that an imam married the daughter of an olive oil merchant. Her dowry consisted of twelve jars of the finest olive oil, with which she prepared each evening an eggplant dish with tomatoes and onions. On the thirteenth day, there was no eggplant dish at the table. When informed that there was no more olive oil, the imam fainted.
    I live in Turkey and love ordering haydari at restaurants or picking it up from the deli section at the market. It is a thick and tangy Turkish yogurt dip best served with meat kebab and pita bread.
    Slit 2 large eggplants into half and make
    deep slits on the flesh
    In salted water dip eggplant for 20 minutes
    then squeeze out water from the eggplant
    and keep it aside
    Shallow fry eggplants in warm olive
    oil and remove it on a baking tray
    skin side down
    In a pan, warm 2 tbsp olive oil,
    add 1 tbsp chopped garlic,
    1 chopped onion, 2 chopped tomatoes,
    1/2 cup water and salt to taste
    Put tomato mixture on top of eggplants,
    1 pinch nutmeg, 1 tbsp toasted pine nuts
    and 1 tsp castor sugar
    Bake Eggplants at 160°C for 20 minutes
    For Haydari Dip:
    In a bowl, add 1 tbsp hung curd,
    1 tbsp cream cheese,
    2 tsp of processed cheese,
    1 tbsp chopped dill leaves,
    1 tbsp chopped parsley,
    2 grated garlic cloves and stir the dip
    Serve Imam Bayildi on a platter,
    top it with hydari dip, coriander
    and drizzle virgin olive oil.
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Комментарии • 4

  • @mukeshgusain2969
    @mukeshgusain2969 8 месяцев назад

    Very good ❤

  • @vishalnaidu4846
    @vishalnaidu4846 2 года назад +1

    Amaze

  • @rajkumarbind4598
    @rajkumarbind4598 2 года назад +1

    Young Ranveer, young Ranveer, Young Ranveer, Young Ranveer, Young Ranveer

  • @rajkumarbind4598
    @rajkumarbind4598 2 года назад

    आज का रेसिपी ,हम न देख रहे हैं न ही समझ रहे हैं केवल रनवीर सर का चेहरा देख रहे हैं,,,,