Steps to Make Spices Used In Turkish Cooking

Turkish Stuffed Eggplant (Karniyarik)

Turmeric,chilli and salt being the most popular.

Recipe Summary Turkish Stuffed Eggplant (Karniyarik)

'Karniyarik' means 'split belly,' which refers to the technique used to stuff these, although depending on the size of your eggplant, it could also refer to you after enjoying this delicious dish. Serve these with rice and yogurt sauce, such as tzatziki (see footnote). The cold, acidic sauce would be a perfect foil for the rich, aromatic, slightly sweet flavor profile. Top stuffing with extra strips of peppers if you like.

Ingredients | Spices Used In Turkish Cooking

2 ½ tablespoons olive oil, divided

4 medium eggplants

1 yellow onion, diced

1 pinch salt

1 pound ground lamb

4 cloves garlic, crushed

1 teaspoon freshly ground black pepper

1 teaspoon ground cumin

½ teaspoon ground cinnamon

¼ teaspoon cayenne pepper

½ teaspoon dried rosemary

¼ cup chopped fresh flat-leaf parsley

2 tablespoons tomato paste

1 ½ teaspoons kosher salt, divided

¾ cup diced poblano peppers

¾ cup diced Fresno chile peppers

1 cup freshly grated Pecorino Romano cheese (Optional)

1 cup chicken broth

Directions

Info | Spices Used In Turkish Cooking

prep: 25 mins cook: 1 hr 45 mins additional: 10 mins total: 2 hrs 20 mins Servings: 4 Yield: 4 stuffed eggplants

TAG : Turkish Stuffed Eggplant (Karniyarik)

World Cuisine Recipes, Middle Eastern, Turkish,

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Spices Used In Turkish Cooking / Part of the wikimedia cookbook.