Karniyarik: A Turkish Classic You’ll Fall in Love With

A Dish with Deep Roots

Karniyarik, which translates to “split belly,” is more than just a meal—it’s a slice of Turkey’s rich culinary history. This beloved dish has its origins in the Ottoman Empire, where eggplants, often called the “sultan of vegetables,” were a staple in many dishes. Karniyarik has stood the test of time, making its way from royal kitchens to family tables across Turkey.

What Makes Karniyarik So Special?

The magic of this dish lies in its perfect balance of flavors and textures. Tender eggplants are stuffed with a mouthwatering filling of ground meat, tomatoes, onions, and aromatic spices. After being baked in a rich tomato sauce, the result is a comforting and flavorful dish that’s hard to resist.

Pair it with a side of buttery Turkish rice or a cooling bowl of cacık (yogurt with cucumber), and you’ve got a meal that’s as satisfying as it is delicious.

More Than Just Food—It’s About Connection

In Turkey, food has a special way of bringing people together, and Karniyarik is no exception. This dish is a staple at family dinners, gatherings, and celebrations, symbolizing warmth, hospitality, and the joy of sharing a meal. Every family has its own version of Karniyarik, making it a dish filled with tradition and personal touches.

Fun Facts About Karniyarik

• A Dish Born from Love: Preparing Karniyarik takes care and patience, and the effort truly shows in every bite.
• Eggplants Galore: Did you know Turkey is one of the world’s top producers of eggplants? No wonder Karniyarik holds such a special place in Turkish cuisine!

Turkish Karniyarik

Preparation Time 30 mins Cooking Time 40 mins Resting Period 10 mins Total Time 1 hr 20 mins Difficulty: Intermediate Calorie: 320 kcal Best Time: Suitable throughout the year

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Author: daurora Cooking Method: Pot Cooking Cuisine: Europe, Turkiye Category: Main Courses Features of the Recipe: Egg Free High Protein Non-vegetarian

Ingredients

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Scale

1/2x 1x 2x 3x

For the Sauce;

• 
  1 tbsp tomato paste
• 
  200 ml hot water

• 
  6 eggplants (small, if large, you can cut them in half)

• 
  3 green peppers

For the Minced Meat Filling;

• 
  2 onions (medium)

• 
  2 tomatoes

• 
  2 green peppers

• 
  2 cloves garlic

• 
  vegetable oil

• 
  200 g ground meat

• 
  100 ml hot water

• 
  salt

• 
  black pepper

• 
  red pepper

Instructions

1. Peel the eggplants in stripes and leave them in salt water for half an hour so that they do not absorb oil.
2. After washing them well, drain them with a towel and fry them in a little oil. Fry 3 peppers in oil.
3. Then fry the chopped onions in the same pan, add the minced meat and fry for a while longer, add the peppers and garlic and fry for 2 more minutes.
4. Add 2 tomatoes that you have diced, salt and spices and mix.
5. Add a tea glass of water and boil for 5 minutes.
6. Place the eggplants on the tray by cutting the middles and press these cuts into the eggplants to create space for the filling and fill the eggplants with the stuffing.
7. Distribute the cherry tomatoes or 1 tomato that you have cut in half on the filled eggplants in equal sizes and place one of the fried peppers on each.
8. In a separate place, crush 1 spoon of tomato paste in 1 glass of hot water and pour between the eggplants. Do not pour the minced meat on top so that it does not come out.
9. Then put it in the oven that you have heated to 170 degrees and cook for 20-25 minutes. If you wish, you can do this process on the stove in a pot like a rice pot. It will cook in the same time in the pot.

10. Your traditional Turkish Karniyarik is ready. Afiyet Olsun!

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