Jump to content

Karnıyarık: Difference between revisions

From Wikipedia, the free encyclopedia
Browse history interactively
← Previous edit
Content deleted Content added
VisualWikitext
Concision; idiom
Tags: Visual edit Mobile edit Mobile web edit Advanced mobile edit
 
(17 intermediate revisions by 12 users not shown)
Line 1: Line 1:
{{short description|Stuffed eggplant and meat dish from the Turkish cuisine}}
{{Short description|Stuffed eggplant and meat dish from the Turkish cuisine}}
{{EngvarA|date=March 2021}}
⚫
{{Infobox prepared food
{{Use dmy dates|date=March 2021}}
⚫
{{Infobox food
| name = Karnıyarık
| name = Karnıyarık
| image = File:Karni-pilav.jpg
| image = Meal_in_Turkey.jpg
| image_size = 250px
| image_size = 250px
| caption =
| caption =
| alternate_name = Qarnıyarıq
| alternate_name =
| country = [[Turkey]]
| country = [[Turkey]]
| region =
| region =
Line 17: Line 19:
| other =
| other =
}}
}}
'''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 | accessdate=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>
'''Karnıyarık''' ({{lit|riven belly}}) is a [[Turkish cuisine|Turkish dish]]<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> 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 [[Imam bayildi|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 | accessdate=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 | accessdate=December 23, 2016 | page=132}}</ref>
It is similar to ''İmam bayıldı'', which however 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>
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 34: Line 36:


==Further reading==
==Further reading==
* {{cite book|author=[[Ghillie Basan]]|author2=Jonathan Basan|title=Classic Turkish Cookery|publisher=[[I.B. Tauris]] Publishers|url=https://books.google.com/books?id=Xb62ZJMNVBwC&pg=PA159&lr=&hl=en&sig=FnD3ocuO4uD-IfTAuvNJtaA2X-0|
* {{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|accessdate=2008-04-16}}
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&pg=PA720&dq=karniyarik&lr=&hl=en&sig=HiqRIrp26Jqbd1naJeNeJLCvP9Q|
* {{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|accessdate=2008-04-16}}
year=2000|isbn=978-1-900949-85-9|access-date=2008-04-16}}


{{Cuisine of Turkey|dish}}
{{Cuisine of Turkey|dish}}
Line 48: Line 50:
[[Category:Casserole dishes]]
[[Category:Casserole dishes]]
[[Category:Ground meat]]
[[Category:Ground meat]]
[[Category:Turkish cuisine]]


{{Turkey-cuisine-stub}}

Latest revision as of 03:04, 17 October 2024

Karnıyarık
Place of originTurkey
Main ingredientsEggplant, onions, garlic, black pepper, tomatoes, parsley and ground meat
Variationsİmam bayıldı

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

It is similar to İmam bayıldı, which however 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]
  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 23 December 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 23 December 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 23 December 2016.
  6. ^ 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]
Retrieved from "https://en.wikipedia.org/w/index.php?title=Karnıyarık&oldid=1251623899"