Karnıyarık

Introduction

Karnıyarık is a classic Turkish dish that translates to "split stomach" in English. It was traditionally prepared in Ottoman kitchens and remains a beloved staple in Turkish cuisine today, marveled for its harmonious blend of eggplant and minced meat. Karnıyarık is emblematic of the rich culinary history of Turkey, combining flavorful ingredients often cherished in Mediterranean cooking. This recipe will guide you through the intricate process of creating a perfect Karnıyarık, allowing you to experience a taste of Turkish tradition in your own home.

Ingredients

• Eggplants - 4 medium-sized
• Olive oil - 1/2 cup
• Ground beef - 300g
• Onion - 1 large, finely chopped
• Garlic - 3 cloves, minced
• Tomatoes - 2, diced
• Green bell pepper - 1, chopped
• Tomato paste - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes - 1/2 teaspoon
• Parsley - 1/4 cup, chopped
• Water - 1 cup
• Yogurt - 1 cup (optional garnish)
• Rice - as a side dish

Preparation

Preparing the Eggplants

The first step in making Karnıyarık is to properly prepare the eggplants. This involves peeling them in stripes and soaking them in salted water for about 30 minutes to remove any bitterness. Once soaked, drain and pat dry the eggplants with a paper towel. Next, heat some olive oil in a pan and fry the eggplants until golden brown. Remove them from the pan and set them aside to cool.

Preparing the Filling

In the same pan, add a bit more olive oil if needed and sauté the onion and garlic until they are soft and translucent. Add the ground beef and cook until it is browned. Once the beef is cooked, add the tomatoes, green bell pepper, and tomato paste. Season the mixture with salt, black pepper, and red pepper flakes to taste. Allow the filling to cook for a few more minutes so the flavors can meld together. Finally, stir in the parsley and remove from heat.

Cooking Process

Stuffing the Eggplants

Carefully take each fried eggplant and make an incision, being careful not to cut all the way through. The goal is to create a pocket for the filling. Gently stuff each eggplant with a generous amount of the meat mixture.

Baking the Dish

Preheat your oven to 180°C (356°F). Place the stuffed eggplants in a baking dish. Pour about a cup of water into the dish to prevent drying out during baking. Cover the dish with aluminum foil and bake for approximately 30 minutes. For a full cooking time suggestion, consider setting up a cooking timer to track the process precisely.

Serving Suggestions

Karnıyarık is best enjoyed warm, fresh out of the oven. Serve it with a side of fluffy rice and a dollop of fresh yogurt to balance the richness of the dish. The combination of juicy eggplants with their savory stuffing paired with buttery rice and tangy yogurt offers a symphony of flavours that delight the palate.