Chocolate Covered Chestnuts

Lezzetin Izinde

Tis the season to roast some chestnuts on an open fire. Have you ever done it though? I had to go clear across the world to try some. It might have something to do with the fact that American chestnut trees were devastated by chestnut blight, or maybe chestnuts are just a European thing. The ones I usually find at the grocery store are from Italy.

Perhaps you've tried marron glacé? I adore them, whenever I can find some. It's probably a good thing they're hard to come by, though. The calorie count for chestnuts soaked in sugar syrup is insane. Some shops make them in Turkey, but as you can tell from the name, it's the French who really get credit for the idea - sorry Italy.

As far as Istanbul is concerned, there are other interesting ways to prepare a chestnut or kestane. Example: Chocolate coated chestnuts. From what I understand, the chestnuts are:

1) roasted to remove the shells
2) boiled in milk, vanilla and sugar
3) coated in (dark?) chocolate, and
4) dusted with pistachios

According to Hurriyet newspaper's 100 Tastes of Istanbul - Istanbul'un 100 Lezzeti, #49 is the chocolate covered chestnut from Bahar Pastanesi in Teşvikiye.

Best4 Pastry Shops in Istanbul
Bursa retaining sweet chestnut taste, tradition

Imam Bayildi or The Imam Fainted

Before I lived in Turkey, I never knew what to do with an eggplant besides an Italian style parmagiana, which I couldn't figure out how to make very well.

Breading, frying, baking, ahh!

Easier to get some at the restaurant down the street than spend the hours required to make it too.
And I didn't love eggplant that much -  back then.

I actually LOVE eggplant now. It’s like my Green Eggs and Ham…I like it with my rice…with pasta it’s very nice…

Along with other signature Turkish dishes, I mention Imam Bayildi (translation: the imam fainted) in Burnt Amber, and I explain the story behind the fainting:

“There are two theories…one because his wife used so much olive oil to make it and the other because it was so good. Plus it kind of looks like an imam the way they prepare it.”

Imam Bayildi takes some time to make too, but if you're inclined to try it, here's a link to a good recipe. http://www.turkishfoodandrecipes.com/2009/04/imam-fainted-turkish-ratatouille-imam.html.

There are short cuts, like using canned sauce, but the garlic, fresh lemon juice and good olive oil are an absolute must!

And this is a clip of a Turkish lady actually making it. I bake mine off instead of cooking it on the stove, everyone has their preferences. Eat it at room temperature.

Afiyet Olsun!