This tasty dish is the Moroccan reply in Frenc’s well known ratatouille. It is similar to the French dish only better if you let it mature a few days in the refrigerator. The flavours go together making a firework of tastes.
A delicious vegetable lunch dish full of Mediterranean goodies. Serve it with fresh ciabattas og en Ruffino Classico and close your eyes and imagine yourself seated at a sidewalk table in Palermo. Sounds nice doesn’t it, particularly here in Oslo, where the winter’s first snow fell yesterday – Ted 😉
A recipe from “Berømte Retter” (Famous Dishes) published by Ernst G Mortensen in 1970
Tradition has it that this dish is named after an Imam (Islamic priest) who was a gourmet. He was so overwhelmed by the delicious aroma of this court, that he fainted. Evil tongues will, however, have it that it was not the lovely scent, but the strong smell of garlic that made the priest faint. Imam Bayildir are usually eaten cold with bread. It is a very refreshing on a hot summer day in Turkey, and probably also on a British or American Midsummer Days.