Karnıyarık: Difference between revisions
Appearance
Content deleted Content added
m Disambiguated: green pepper → Capsicum annuum |
JacktheBrown (talk | contribs) In Turkish Tags: Visual edit Mobile edit Mobile web edit |
||
(29 intermediate revisions by 21 users not shown) | |||
Line 1: | Line 1: | ||
{{Short description|Stuffed eggplant and meat dish from the Turkish cuisine}} |
|||
⚫ | |||
{{EngvarA|date=March 2021}} |
|||
{{Use dmy dates|date=March 2021}} |
|||
⚫ | |||
| name = Karnıyarık |
| name = Karnıyarık |
||
| image = |
| image = Meal_in_Turkey.jpg |
||
| image_size = 250px |
|||
| caption = |
| caption = |
||
| alternate_name = |
| alternate_name = |
||
| country = |
| country = [[Turkey]] |
||
| region = |
| region = |
||
| creator = |
| creator = |
||
Line 15: | Line 19: | ||
| other = |
| other = |
||
}} |
}} |
||
'''Karnıyarık''' (lit. 'riven belly' in [[Turkish language|Turkish]]) is a |
'''Karnıyarık''' (lit. 'riven belly' in [[Turkish language|Turkish]]) is a dish found in [[Turkish cuisine]]<ref name="Albala2011">{{cite book|author=Ken Albala|title=Food Cultures of the World Encyclopedia|url=https://books.google.com/books?id=NTo6c_PJWRgC&pg=PA307|year=2011|publisher=ABC-CLIO|isbn=978-0-313-37626-9|pages=307–}}</ref> consisting of [[eggplant]] stuffed with a mix of sautéed chopped [[onion]]s, [[garlic]], black pepper, [[tomato]]es, optional [[Capsicum annuum|green pepper]], [[parsley]], and [[ground meat]].<ref>{{cite book | last=Akin | first=E. | title=Essential Turkish Cuisine: 200 Recipes for Small Plates and Family Meals | publisher=Abrams | year=2015 | isbn=978-1-61312-871-8 | url=https://books.google.com/books?id=dsKDCgAAQBAJ&pg=PT190 | access-date=December 23, 2016 | page=190}}</ref><ref>{{cite book | last=Ghayour | first=S. | title=Persiana : recipes from the Middle East & beyond| publisher=Mitchell Beazley | year=2014 | isbn=978-1-84533-910-4 | page=102}}</ref> |
||
A similar dish is the |
A similar dish is the ''İmam bayıldı'', which does not include meat<ref name="Albala2011"/><ref>{{cite book | title=Top 10 Istanbul | publisher=DK Publishing | series=EYEWITNESS TOP 10 TRAVEL GUIDES | year=2016 | isbn=978-1-4654-5933-6 | url=https://books.google.com/books?id=SawnDQAAQBAJ&pg=PT136 | access-date=December 23, 2016 | page=136}}</ref> and is served at room temperature or warm.<ref>{{cite book | last=Pruess | first=J. | title=Soup for Two: Small-Batch Recipes for One, Two or a Few | publisher=Countryman Press | year=2014 | isbn=978-1-58157-669-6 | url=https://books.google.com/books?id=2JJ0AwAAQBAJ&pg=PT132 | access-date=December 23, 2016 | page=132}}</ref> |
||
The dish is often served with rice.<ref>{{Cite web|url=https://ozlemsturkishtable.com/2010/06/karniyarik-stuffed-eggplants-aubergines-with-ground-lamb-tomatoes-and-onions/|title=Karniyarik – Stuffed Eggplants (Aubergines) with ground lamb, tomatoes and onions|last=Warren|first=Ozlem|date=2010-06-02|website=Ozlem's Turkish Table|language=en-US|access-date=2019-11-22}}</ref> |
|||
==See also== |
==See also== |
||
Line 30: | Line 36: | ||
==Further reading== |
==Further reading== |
||
* {{cite book|author= |
* {{cite book|author=Ghillie Basan|author-link=Ghillie Basan|author2=Jonathan Basan|title=Classic Turkish Cookery|publisher=[[I.B. Tauris]] Publishers|url=https://books.google.com/books?id=Xb62ZJMNVBwC&pg=PA159| |
||
year=1995|isbn=978-1-86064-011-7| |
year=1995|isbn=978-1-86064-011-7|access-date=2008-04-16}} |
||
* {{cite book|last=Whiting|first=Dominic|title=Turkey Handbook|publisher=[[Footprint Books|Footprint Travel Guides]]|url=https://books.google.com/books?id=1Cz4zG73sHgC |
* {{cite book|last=Whiting|first=Dominic|title=Turkey Handbook|publisher=[[Footprint Books|Footprint Travel Guides]]|url=https://books.google.com/books?id=1Cz4zG73sHgC&dq=karniyarik&pg=PA720| |
||
year=2000|isbn=978-1-900949-85-9| |
year=2000|isbn=978-1-900949-85-9|access-date=2008-04-16}} |
||
{{Cuisine of Turkey|dish}} |
{{Cuisine of Turkey|dish}} |
||
Line 42: | Line 48: | ||
[[Category:Stuffed vegetable dishes]] |
[[Category:Stuffed vegetable dishes]] |
||
[[Category:Turkish words and phrases]] |
[[Category:Turkish words and phrases]] |
||
⚫ | |||
[[Category:Casserole dishes]] |
[[Category:Casserole dishes]] |
||
[[Category:Ground meat]] |
|||
⚫ | |||
{{Turkey-cuisine-stub}} |
Latest revision as of 05:38, 16 April 2023
![]() | |
Place of origin | Türkei |
---|---|
Main ingredients | Eggplant, onions, garlic, black pepper, tomatoes, parsley and ground meat |
Variations | İmam bayıldı |
Karnıyarık (lit. 'riven belly' in Turkish) is a dish found in Turkish cuisine[1] 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]
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.