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so I’m going to show you how to make a mamboldi the way I make it so in a pan olive oil onions and garlic and once again just cook them off we take the oagene remove the tail then dice not too small not too large we have to take in consideration shrinkage we also have to think about texture add the cumin spread across the pan and remove that water content add the currants add the tomatoes and again cook until they release their water and break down a little lemon juice and just mix it through and then we add the fresh pata which is made with the skins and the insides there we are just work that through bring it down from the sides and then cook the sauce little salt not much always correct at the end so now we take the oene slowly submerge them so slowly reduce your sauce down so once again we reduce with speed why to retain freshness as you can see the sauce is reducing down it’s starting to take on texture and when I run my spatula through it I can still see it closes back rather rapidly i need to take it a little bit more so the Oiggins are ready so what we do now season the over there’s our base sauce basically there so there we are so you can now see the sauce is perfect it’s got body it’s got texture it’s fresh and it’s light now we have the oberines just work the oberines through the tomato cumin sauce with the currants and once again we cool down the man like the ratatouille
47 Comments
"Not too small, not too large".
Enlightening, Marco, thank you.
Just a splash of Olive Oil
The currants are throwing me off. Just wouldn’t expect to see them in this dish.
Where’s the Knorr?
It’s his choice, I suppose.
"You have to take into consideration: shrinkage."
Ladies- take notes
🇹🇷🇹🇷🇹🇷🇹🇷🇹🇷🐺🐺🐺🐺🐺
full versions of the videos?
Where’s the rest of it
The aubergine expands though innit.
Aaauuuuuuuuuuuu
🐺🇹🇷🐺🇹🇷🐺🇹🇷🐺🇹🇷
Im so poor, I havent heard of half those ingredients
Yummy
Always thinking bout shrinkage
👧🏼 Let’s see it
🧑🍳 There we are.
👧🏼 That’s it? Lol
👩🍳 You have to take into consideration shrinkage.
So, once again, Slowly reduce your sauce down… so once again, reduce with speed, to retain freshness. 😂
The tomato released its water it was its choice.
I'm surprised the comment section hasn't already been taken over by the turks
So in a pan, volley-ball.
Thank you Chef Marco! I love eggplant and look forward to making this. I’ll remember to go slow, and to look at how the sauce is coming together before I add in the eggplant. I don’t think I’ll be a fan of the currants, but I’ll make it as written the first time. Cheers!
Lost me when fruit was added…
Can't stand 🍆. Yuck.
Has he made every dish there is going in the memory of man?
i know he said currants but it sounded like cunts
Sounds like a Turkish dish
i didn't even know the word "bayildi"
Probably time to visit the dentist
Yes, chef.
What meat do you serve with this dish?
Assuming chicken or a white fish?
"add the c u next Tuesdays"
I will try this one. I was not expecting the currants, but I think they will work well!
He said “shrinkage”….😭😭😭😭
But do women know about shrinkage?
In Greece, and i think also in turkey, we dont dice up the aubergines but rather just slice them on one side, fry or bake them until they are soft and then use the sauce to fill them and put them into the oven. This is an interesting variation.
Fun fact:
"Imam bayildi" means "the imam fainted" in Turkish. According to legend, an imam (a Muslim religious leader) fainted either from how delicious the dish was, from shock at the cost of the expensive olive oil used, or from how much of it his wife used. I also heard that he fainted because it was so tasty.
Μαλακίες τούμπανο
Next he’ll make binglet trepaldi
I'm always thinking of shrinkage my friend, always
Ya bunch of currants.
Hmmm nah. Looks like itd be a weird sweet savory mess
Id sub if it was actually marcos channel
The water was cold. There was some shrinkage
As a Turk, this is how imam bayildi is made if it were a tutorial on how imam bayildi is not made. It looks good, but this is not imam bayildi 🤷🏻♂️
Moses Pierre White
This is NOT. I repeat NOT. And I emphasize It is NOT imam bayildi!
Imam bayildi is a Turkish dish and it is done with whole eggplants in original. This dish is something else. A kind of meze, a side dish eaten with alcohol. Not imam bayildi at all.
Eerrrmmmm….sorry but that is not Imam Bayildi…that is what we call Pantlıcan Kızartması….omiting the currants that is. Imam Bayildi is a completely different dish with onion filled slit whole aubergenes. That doesn't mean it is a damn good dish, just….no… It is like baking croissants and saying "this is how I make Lasagna"….
Imam loved it! ❤
Where’s the end of the video 🤷♂️🤷♂️