 | |
| Place of origin | Turkey |
|---|---|
| Main ingredients | Eggplant, onions, garlic, black pepper, tomatoes, parsley and ground meat |
| Variations | İmam bayıldı |
Karnıyarık (lit. 'riven belly') is a Turkish dish of eggplant stuffed with a mix of sautéed chopped onions, garlic, black pepper, tomatoes, optional green pepper, parsley, and ground meat.
It is similar to İmam bayıldı, which however does not include meat and is served at room temperature or warm.
The dish is often served with rice.
See also
References
- ^ 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
- 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.
