Karnıyarık Kısır Recipe
Karnıyarık Kısır is a delightful fusion of two beloved Turkish dishes: Karnıyarık, a flavorful stuffed eggplant dish, and Kısır, a refreshing bulgur salad. This unique combination brings together the rich and robust flavors of Karnıyarık with the light, tangy notes of Kısır, creating a dish that is perfect for gatherings or a nourishing family meal.
History of Karnıyarık Kısır
Karnıyarık, which translates to "split belly," hails from Ottoman cuisine, widely enjoyed in Turkish households. Traditionally, it involves eggplants stuffed with a savory mixture of ground meat, onions, and tomatoes, spiced with fragrant herbs.
Kısır, on the other hand, is a staple salad in Turkish kitchens, mainly made with fine bulgur, tomatoes, parsley, and various seasonings, making it a favorite for those looking for a quick and nutritious meal.
This recipe marries the depth of Karnıyarık with the refreshing qualities of Kısır, providing both a comforting and invigorating dining experience.
Ingredients
- Eggplants - 4 large
- Ground Beef - 300g
- Onions - 2 medium, chopped
- Garlic - 3 cloves, minced
- Tomatoes - 3 large, peeled and diced
- Green Peppers - 2, chopped
- Tomato Paste - 2 tbsp
- Olive Oil - 4 tbsp
- Bulgur - 2 cups
- Parsley - 1 bunch, finely chopped
- Mint - 1/2 bunch, finely chopped
- Lemon - 1, juiced
- Pomegranate Molasses - 2 tbsp
- Cumin - 1 tsp
- Salt - to taste
- Black Pepper - to taste
- Water - 2 cups (for soaking bulgur)
Preparation
Preparing the Eggplants
1. Wash the eggplants thoroughly and peel them in a striped pattern.
2. Slice each eggplant lengthwise but not all the way through, ensuring they remain connected.
3. Soak the sliced eggplants in salted water for about 30 minutes to remove any bitterness.
Preparing the Bulgur
1. Pour 2 cups of boiling water over the bulgur in a large bowl.
2. Cover the bowl and let the bulgur soak until all the water is absorbed and it becomes fluffy.
Cooking Process
Stuffing the Eggplants
1. In a skillet, heat olive oil and sauté the chopped onions until translucent.
2. Add the ground beef and cook until browned.
3. Mix in the garlic, tomatoes, and green peppers. Cook until the vegetables soften.
4. Stir in the tomato paste, cumin, salt, and pepper. Let it simmer until the mixture thickens.
5. Drain the eggplants from the salted water and gently stuff them with the beef mixture.
6. Place the stuffed eggplants in a baking dish, adding a bit of water to the bottom of the dish to keep them moist.
7. Preheat your oven to 180°C (356°F) and bake the eggplants for about 25-30 minutes until they are tender.
Making the Kısır
1. Fluff the soaked bulgur with a fork.
2. Add chopped parsley, mint, and diced tomatoes to the bulgur.
3. Dress the salad with lemon juice, pomegranate molasses, olive oil, salt, and pepper. Mix well.
Enjoying Karnıyarık Kısır
Karnıyarık Kısır can be served warm or at room temperature, making it ideal for various occasions. For a well-rounded meal, consider pairing it with a side of fresh yogurt or a crisp green salad. This dish's vibrant flavors and textures are sure to provide a memorable dining experience for anyone lucky enough to enjoy it.