Karnıyarık
 | |
| 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, 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
References
- ^ 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 December 23, 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 December 23, 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 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.
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