From Wikipedia, the free encyclopedia
||This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. (February 2013)|
|This article needs additional citations for verification. (September 2015)|
|Place of origin||Turkey, Iran|
|Main ingredients||Eggplant, onions, garlic, black pepper, tomatoes, parsley and ground meat|
|Cookbook: Karnıyarık Media: Karnıyarık|
A related dish is the İmam Bayıldı which does not include meat, and is served cold.
- Ghillie Basan; Jonathan Basan (1995). Classic Turkish Cookery. I.B. Tauris Publishers. ISBN 978-1-86064-011-7. Retrieved 2008-04-16.
- Whiting, Dominic (2000). Turkey Handbook. Footprint Travel Guides. ISBN 978-1-900949-85-9. Retrieved 2008-04-16.
|This Turkish cuisine-related article is a stub. You can help Wikipedia by expanding it.|