Dish

Karnıyarık

Stuffed Eggplant

Karnıyarık is a hearty and flavorful dish that is perfect for a family dinner or a special occasion. The eggplant is first roasted until it is soft and tender, then it is stuffed with a mixture of ground beef or lamb, onions, tomatoes, and spices. The dish is then baked in the oven until the filling is cooked through and the eggplant is golden brown. Karnıyarık is typically served with a side of rice or bulgur pilaf and a fresh salad. The dish is also often garnished with parsley or mint for added flavor and color.

Asian cuisine› Arab cuisine› Turkish cuisine

Meat Dish› Ground Meat Dish

Origins and history

Karnıyarık is a traditional Turkish dish that has been enjoyed for centuries. The dish is believed to have originated in the Ottoman Empire and has since become a staple in Turkish cuisine. The name Karnıyarık translates to "split belly" in Turkish, which refers to the way the eggplant is prepared for stuffing.

Dietary considerations

Karnıyarık is a meat-based dish and is not suitable for vegetarians or vegans. It is also not recommended for those with a gluten intolerance as it may contain breadcrumbs or flour.

Variations

There are many variations of Karnıyarık, with some recipes calling for different types of meat or vegetables. Some recipes also call for the addition of pine nuts or raisins to the filling for added texture and flavor.

Presentation and garnishing

Karnıyarık is typically served on a large platter, with the eggplant halves arranged side by side. The dish is often garnished with fresh herbs, such as parsley or mint, and a sprinkle of sumac for added flavor and color.

Tips & Tricks

To ensure that the eggplant is cooked through and tender, it is important to roast it for at least 30 minutes before stuffing it with the meat mixture. It is also important to let the dish rest for a few minutes before serving to allow the flavors to meld together.

Side-dishes

Karnıyarık is typically served with a side of rice or bulgur pilaf and a fresh salad. Some popular side dishes include cacık, a yogurt and cucumber dip, and şakşuka, a dish made with eggplant, tomatoes, and peppers.

Drink pairings

Karnıyarık pairs well with a variety of red wines, such as Cabernet Sauvignon or Merlot. It is also delicious with a cold glass of ayran, a traditional Turkish yogurt drink.