Karnıyarık

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Karnıyarık
Karniyarik Eggplant stufed with Minced Lamb - degustation - Ottoman Cuisine.jpg
Alternative names Qarnıyarıq
Place of origin  Turkey  Azerbaijan  Iran
Main ingredients Eggplant, onions, garlic, black pepper, tomatoes, parsley and ground meat
Variations İmam bayıldı
Cookbook: Karnıyarık  Media: Karnıyarık

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

A similar dish is the İmam bayıldı, which does not include meat[1][4] and is served at room temperature or warm.[5]

See also[edit]

References[edit]

  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 December 23, 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 December 23, 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 December 23, 2016. 

Further reading[edit]