Karniyarik: The Legendary Taste of Turkish Cuisine

Karniyarik: An Indispensable Part of Turkish Cuisine

Belly, is one of the most popular and classic dishes of Turkish cuisine. This flavor, which is frequently preferred especially in the summer months when fresh eggplants are abundant, delights the palate with its minced meat mixture and soft eggplant. Karnıyarık, a dish rich in both visual and taste, is also among the indispensable dishes of guest tables.

Ingredients Required for Karniyarik

  • 5 medium eggplants
  • 300-350 grams of medium fat ground meat
  • 1 onion (finely chopped)
  • 2-3 cloves of garlic (chopped)
  • 2 tomatoes (grated or finely chopped)
  • 1 tablespoon tomato paste
  • 1 tea spoon black pepper
  • 1 teaspoon chili pepper (optional)
  • 1 teaspoon salt (adjustable to taste)
  • 3-4 tablespoons of oil (you may need extra oil for frying)
  • 1 cup of hot water

How to Make Karniyarik?

Belly before starting construction, eggplants It is very important to remove the bitterness. To do this, peel the eggplants in strips, make a slit in the middle and soak them in salt water for 15-20 minutes. This process will both remove the bitterness and soften the eggplant. Then, we should take the eggplants out, dry them well and lightly fry them in hot oil. The frying process will ensure that the eggplants are crispy on the outside and soft on the inside.

Preparation of Minced Meat Mixture

During the frying process, minced meat mixture We can start preparing. We heat 2-3 tablespoons of oil in a pan. First, let's sauté the chopped onion and garlic. The onions should be fried until they turn pink, then we should add the minced meat and continue to cook until the color changes. When the minced meat changes color, we add the grated tomatoes and tomato paste and cook for a few more minutes. At this stage, we should add salt, black pepper and optionally chili pepper to taste the mixture.

Stuffing Eggplants

We should fill the prepared minced meat mixture into the middle of the fried eggplants. The slit opened on the inside of the eggplants should be widened to hold the mixture and the mixture should be placed well. At this stage, care should be taken so that the mixture does not spill out. We can place the filled eggplants in a baking dish and add grated or sliced ​​tomatoes on top.

Cooking Stuffed Eggs

To pour the sauce we prepared on the eggplants, we should add a little tomato paste to 1 cup of hot water and mix. This sauce will make the dish more delicious and will help the eggplants stay hydrated during cooking. We should cook the stuffed eggplants in a preheated oven at 180 degrees for about 20-25 minutes. When the eggplants and the stuffing are completely soft, bellybutton will be ready to serve.

Presentation Suggestions with Karniyarık

Karniyarik is a perfect match when served with rice and tzatziki. It can also be enriched with green salad, pickles or yogurt at the dinner table. When serving, garnishing the eggplants with finely chopped parsley will make the appearance of the dish more attractive. In order to impress your guests and make your meals more special, it is important to pay attention to the presentation details.

Benefits of Caraway

Eggplant is a low-calorie vegetable and rich in fiber. This makes eggplant beneficial for the digestive system. In addition, this dish, enriched with minced meat, helps meet protein needs. Eggplant offers a balanced meal that is both filling and nutritious.

In short, bellybutton, is an indispensable part of Turkish cuisine with both its taste and presentation. This dish is a great recipe to try in your own kitchens and share with your loved ones, and it is definitely worth trying.