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]
 | |
| Place of origin | Turkey |
|---|---|
| Main ingredients | Eggplant, onions, garlic, black pepper, tomatoes, parsley and ground meat |
| Variations | İmam bayıldı |
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
edit
References
edit- ^ a b Ken Albala (2011). Food Cultures of the World Encyclopedia. ABC-CLIO. pp. 307–. ISBN 978-0-313-37626-9.
- ^ 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.
- ^ Ghayour, S. (2014). Persiana : recipes from the Middle East & beyond. Mitchell Beazley. p. 102. ISBN 978-1-84533-910-4.
- ^ Top 10 Istanbul. EYEWITNESS TOP 10 TRAVEL GUIDES. DK Publishing. 2016. p. 136. ISBN 978-1-4654-5933-6. Retrieved 23 December 2016.
- ^ 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.
- ^ 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
edit- Ghillie Basan; Jonathan Basan (1995). Classic Turkish Cookery. I.B. Tauris Publishers. ISBN 978-1-86064-011-7. Retrieved 16 April 2008.
- Whiting, Dominic (2000). Turkey Handbook. Footprint Travel Guides. ISBN 978-1-900949-85-9. Retrieved 16 April 2008.