Karnıyarık
 | This article has multiple issues. Please help improve it or discuss these issues on the talk page. (Learn how and when to remove these template messages)
|
 | |
| Alternative names | Qarnıyarıq |
|---|---|
| Place of origin |  Türkei  Aserbaidschan  Iran |
| Main ingredients | Eggplant, onions, garlic, black pepper, tomatoes, parsley and ground meat |
| Variations | İmam bayıldı |
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, parsley and ground meat.[2]
A related dish is the İmam bayıldı which does not include meat, and is served at room temperature or warm.
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 December 23, 2016.
Further reading
- 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. |