Karnıyarık

Karnıyarık
Place of originTurkey
Main ingredientsEggplant, onions, garlic, black pepper, tomatoes, parsley and ground meat
Variationsİmam bayıldı

Karnıyarık (lit. 'riven belly') is a Turkish dish[1] of eggplant stuffed with a mix of sautéed chopped onions, garlic, black pepper, tomatoes, optional green pepper, parsley, and ground meat.[2][3]

It is similar to İmam bayıldı, which however does not include meat[1][4] and is served at room temperature or warm.[5]

The dish is often served with rice.[6]

See also

References

  1. ^ a b Ken Albala (2011). Food Cultures of the World Encyclopedia. ABC-CLIO. pp. 307–. ISBN 978-0-313-37626-9.
  2. ^ Akin, E. (2015). Essential Turkish Cuisine: 200 Recipes for Small Plates and Family Meals. Abrams. p. 190. ISBN 978-1-61312-871-8. Retrieved 23 December 2016.
  3. ^ Ghayour, S. (2014). Persiana : recipes from the Middle East & beyond. Mitchell Beazley. p. 102. ISBN 978-1-84533-910-4.
  4. ^ Top 10 Istanbul. EYEWITNESS TOP 10 TRAVEL GUIDES. DK Publishing. 2016. p. 136. ISBN 978-1-4654-5933-6. Retrieved 23 December 2016.
  5. ^ Pruess, J. (2014). Soup for Two: Small-Batch Recipes for One, Two or a Few. Countryman Press. p. 132. ISBN 978-1-58157-669-6. Retrieved 23 December 2016.
  6. ^ Warren, Ozlem (2 June 2010). "Karniyarik – Stuffed Eggplants (Aubergines) with ground lamb, tomatoes and onions". Ozlem's Turkish Table. Retrieved 22 November 2019.

Further reading