İmam Bayıldı

Whole aubergine slow-braised in olive oil and stuffed with a fragrant mixture of onion, tomato, and garlic.

Ingredients

• 500g beef sirloin
• 300g yufka pastry
• 1 tbsp finely chopped red onion
• a pinch of Aleppo pepper
• 3 tbsp unsalted butter
• 1 cup baby potatoes, sliced
• a handful of fresh parsley, chopped
• pomegranate molasses, for serving
• 1 cup beef stock

Instructions

1. 1

   Pat the fresh mussels dry, season generously with salt, pepper, and Aleppo pepper, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat olive oil in a wide pan or heavy pot over medium-high heat and sear the fresh mussels until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the minced garlic and finely chopped red onion over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the dried mint and red onions, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the fresh mussels to the pan, pour in the water, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the fresh mussels is tender and cooked through, roughly 45 mins.

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