Izmir Local Custom Tips by Arkeolog Top 5 Page for this destination

Eating LOKMA

Lokma is a Turkish fried sweet dough, that is covered in a simple syrup. Served as a dessert.

When you visit Izmir and it's districts you can see people offers you Lokma. Dont be suprised accept this offer and enjoy your Lokma. (except patisseries. they sell lokma as a sweet) This is a tradition. When people have a loss (parents, friends etc) they serve lokam to neighbours, friends or people who pass by the door :) Person who accept the Lokma offer he suppose to pray for their loss or you can just say "take him to the heaven" thats all. worth to taste lokma anyway :))

Please be helpful and...

Please be helpful and sensitive for protecting ancient ruins and materials. Don't forget it's forbidden by law to take these goods out of Turkey. Thanks.

IMAMBAYILDI: Cut stems of...

IMAMBAYILDI: Cut stems of eggplants leaving 2 1/2 cm (1 inch) long part uncut. Pare in stripes. Brown lightly on all sides in olive oit (or just saute in a covered pan for 15 minutes until tender). Remove from pan. Reserve drippings. Arrange egg plants in a baking dish side by side. Split each lengthwise with a tablespoon leaving 2 1/2 cm (1 inch) space unsplit on both ends. Set aside. Cut onions in half. Slice into 1 1/2-2 mm thick slices. Add to drippings. Saute for 2-3 minutes or until tender, stirring occasionally. Dice tomato- es, reserving one. Stir in onions. Simmer for 2 minutes. Blend in crushed garlic and fýnely chop- ped parsley: mix. Season with salt and sugar. Fill eggplants with mixture. Cut reserved tomato into 6 wedges. Top eggplants with tomato wedges. Add hot water gradually from one corner of a baking dish. Cover with alu- minium foil. Bake in a moderate oven for 40-45 minutes (or simmer over low heat for 50 minutes or until tender). Serve cold.

--
Regional Characteristics:

BAYILDI means 'Fainted', IMAM means 'Preacher'. So the true meaning of this dish is 'Preacher Fainted '. It is prepared in the western part of the country and served for lunch or supper as a side dish. There are several kinds of eggplant grown in Turkey. They come in different sizes and shapes. However 1 medium size weighs about 160-170 gr.