Iman bayildi, supposedly named after an Inman who ate it and then cried with delight. I didn’t cry but it was certainly good. Halve an aubergine and then make 3 deep cuts in the flesh length ways, but not to … Continue reading →

The aubergine has been stuffed with the Aubergine flesh, tomato, onion, garlic, ground cumin and a little crushed dried chilli. The brown bits in the pilaf are orzo which is first fried in olive oil until brown, the rice is … Continue reading →