Translated from Turkish, the name of this recipe is “The Imam Fainted”. I will leave you to decide why.
Although I had purchased some jasmine rice to accompany this dish, I did not get time to make it. Since I found the filling a bit acidy, it was a serious omission. My daughter did not care for the eggplant but suggested a long, Asian eggplant might give better results.
I never cease to enjoy the delights of Indian cookery. Prior to beginning this dish I took time to prepare the brown onion paste and the spinach purée from scratch. I steamed the spinach for the purée to avoid too much water and that worked very well. The onion paste is simply browned onion slices puréed with a very little water.
I also reversed the order of the instructions and browned the chicken pieces first thing, so they would be ready to add to the spinach with no delay. And I really appreciated the result. Excellent!
Source: The Recipe of Love
Date tried: January 25, 2018
Yield: 8-10 servings
Time needed: 1 hour
I think I spent twice as much time chopping and slicing the vegetables as I did on cooking this dish. The actual time at the stove is about 20 minutes and you need to have all your ingredients on hand for quick work. For me, it was also an unusual process. But the finished dish is well worth the making of it.
Very quick to make and quite good. When I first made it, I forgot to add the cheese! Fortunately there was plenty left over and I was able to correct the error. I recommend a strong cheddar; the milder cheddar/mozzarella mix I used did not affect the flavour much. Fortunately it was good with or without the cheese.