adnan's kitchen


  • 2 kg Eggplant
  •  1/2 kg minced Meat
  •  1 kg Yoghourt
  •  2-3 garlic cloves
  •  1/2 kg Rice
  •  1 can ( 1 kg ) Peeled Tomatoes
  •  Black Pepper
  •  Mixed Spices
  •  Pine Seeds
  •  Parsley


Imam Bayundu
The name supposedly derives from a tale of a Turkish imam (priest), who swooned with pleasure at the flavor when presented with this dish by his wife, although other accounts suggest he fainted at the cost of the ingredients or the amount of oil used to cook it.Another folktale 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 eggplant cooked in that oil and 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!

Adnan's Kitchen
Imam Bayundu
(Garlic stuffed eggplant)



  1. Cut Eggplant into slices 1 cm thick & fry in oil till brown
  2. Fry minced meat in oil til brown. Add black pepper & spices
  3. Fry pine seeds till golden.
  4. Crush Garlic cloves with salt and mix with the yoghourt
  5. Arrange fried eggplant in an oven tray into a complete layer.
  6. Spread 3/4 of fried minced meat on top of eggplant.
  7. Cover meat with the rest of the fried eggplant.
  8. Pour contents of tomato can on top.
  9. Let simmer on top of fire for 10-15 minutes.
  10. Place in oven until almost dry.
  11. Remove from oven & pour garlic yoghourt on top of eggplant.
  12. Place back in oven just to heat the yoghourt a little bit
  13. Sprinkle some chopped parsley on top , together with the rest of the minced meat and fried pine seeds.
    Serve with rice
Bamieh with meat