Turkish Stuffed Eggplant (Karniyarik)
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Date: 2019-07-25
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Comments and reviews: 10
sarahfreee
Chef John, you should make fattet makdous (and research makdous while you're at it. It is relatively close to this recipe and absolutely delicious. 1-start by preparing a yogurt sauce (plain yogurt + minced garlic + tahini+ lemon juie +salt. 2-Slice and deep fry your eggplants and put them aside. 3-make the ground lamb mixture adding diced tomatoes in place of the peppers. I would reserve some of the meat for decoration before adding the onion, garlic and tomatoes. 4-fry or toast some (preferably) Arabic bread (but I suppose any flat bread might work. 5-In a large dish put your bread and scoop some of the meat and tomatoe mixture on top and then start layring eggplant and meat and tomatoe mixture until you basically run out, but you want the last layer here to be the meat and tomatoe mixture. 6-then add your yogurt sauce and sprinkle the meat that you reserved earlier. 7-toast some nuts (any kind you like) in a good amout of butter and pour the nuts and butter on top of the yogurt (this step can be optional. 8- sprinkle some fresh chopped parsley (this could also be optional. 9- Enjoy: )
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Chef John, you should make fattet makdous (and research makdous while you're at it. It is relatively close to this recipe and absolutely delicious. 1-start by preparing a yogurt sauce (plain yogurt + minced garlic + tahini+ lemon juie +salt. 2-Slice and deep fry your eggplants and put them aside. 3-make the ground lamb mixture adding diced tomatoes in place of the peppers. I would reserve some of the meat for decoration before adding the onion, garlic and tomatoes. 4-fry or toast some (preferably) Arabic bread (but I suppose any flat bread might work. 5-In a large dish put your bread and scoop some of the meat and tomatoe mixture on top and then start layring eggplant and meat and tomatoe mixture until you basically run out, but you want the last layer here to be the meat and tomatoe mixture. 6-then add your yogurt sauce and sprinkle the meat that you reserved earlier. 7-toast some nuts (any kind you like) in a good amout of butter and pour the nuts and butter on top of the yogurt (this step can be optional. 8- sprinkle some fresh chopped parsley (this could also be optional. 9- Enjoy: )
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Chas No
Egads, man You live the life of one who has nothing better to do than cook good food Oh, how I envy you, I who must work for a living, at least for a few years longer. Still, I have managed to sneak in some of your recipes, on my 3-day weekends in September, when I have to use my personal time or lose it. I've been cooking your stuff, and loving it. I still love Jamie Oliver; he has his smarts, but you, Sir, make him look like a pretender, while you strut about, so absolutely cocksure of yourself, with your magnificent recipes, which I reproduce without fail, because you make it so easy. Bottom line, Sir, where the heck did you get all that shit? I wouldn't say that you have a staggering array, but I would say that your array is staggering. You, Sir, are a chef, or if you would demure from that, are at least the best imitation of one that I have seen in a long, long time, and I remember Julia Child, and that good man, Graham Kerr. Food wishes matter.
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Egads, man You live the life of one who has nothing better to do than cook good food Oh, how I envy you, I who must work for a living, at least for a few years longer. Still, I have managed to sneak in some of your recipes, on my 3-day weekends in September, when I have to use my personal time or lose it. I've been cooking your stuff, and loving it. I still love Jamie Oliver; he has his smarts, but you, Sir, make him look like a pretender, while you strut about, so absolutely cocksure of yourself, with your magnificent recipes, which I reproduce without fail, because you make it so easy. Bottom line, Sir, where the heck did you get all that shit? I wouldn't say that you have a staggering array, but I would say that your array is staggering. You, Sir, are a chef, or if you would demure from that, are at least the best imitation of one that I have seen in a long, long time, and I remember Julia Child, and that good man, Graham Kerr. Food wishes matter.
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Retroexperto
Selaminaleykum, its pretty good but I recommend using a little longer eggplants(not the super thin asians one but a little longer and thiner than the ones used. Another very important key is to buy ground meat that is not too fat. Because the eggplant needs a lot of fat, you should not buy fatty meat otherwise it will be too heavy. Turkish butchers know this so they will give you meat with less fat if you tell them you want to make Karniyarik. If you want to use cheese(which is optional) I recommend that you dont mix it with the meat(this just makes the meat more creamy, if this is desired I would use butter) but instead put it on top. This is optically more desirable and you can choose the cheat to meat ratio in every little piece you put in your moth. Any cheese will do it but we use Kasar(Kashkval) which is Goud like cheese with lite taste and nice consistency.
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Selaminaleykum, its pretty good but I recommend using a little longer eggplants(not the super thin asians one but a little longer and thiner than the ones used. Another very important key is to buy ground meat that is not too fat. Because the eggplant needs a lot of fat, you should not buy fatty meat otherwise it will be too heavy. Turkish butchers know this so they will give you meat with less fat if you tell them you want to make Karniyarik. If you want to use cheese(which is optional) I recommend that you dont mix it with the meat(this just makes the meat more creamy, if this is desired I would use butter) but instead put it on top. This is optically more desirable and you can choose the cheat to meat ratio in every little piece you put in your moth. Any cheese will do it but we use Kasar(Kashkval) which is Goud like cheese with lite taste and nice consistency.
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Sonradan Gurme
Dear Chef John, I like the way you present all the dishes. Thanks for sharing a dish from Turkish cuisine. In general, it is made a little different in Turkey. Instead of using whole eggplants, each eggplant is cut into two pieces in vertical form. Then each piece of eggplant is fried on the pan and cooked halfway. Then the inner section of eggplants are pressed with a spoon to open a little hole for the meat stuffing. Finally, instead of chicken broth, we just make a tomato sauce from tomato paste and pour that into the pan. As a result, when the tray is put into the oven, almost all part of the eggplants remain in the tomato sauce and they absorb the tomato sauce, which makes the eggplants to be softer and more delicious at the end. Eggplant is a major vegetable in Turkish cuisine. You will find many dishes with and without meat.
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Dear Chef John, I like the way you present all the dishes. Thanks for sharing a dish from Turkish cuisine. In general, it is made a little different in Turkey. Instead of using whole eggplants, each eggplant is cut into two pieces in vertical form. Then each piece of eggplant is fried on the pan and cooked halfway. Then the inner section of eggplants are pressed with a spoon to open a little hole for the meat stuffing. Finally, instead of chicken broth, we just make a tomato sauce from tomato paste and pour that into the pan. As a result, when the tray is put into the oven, almost all part of the eggplants remain in the tomato sauce and they absorb the tomato sauce, which makes the eggplants to be softer and more delicious at the end. Eggplant is a major vegetable in Turkish cuisine. You will find many dishes with and without meat.
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myrna jay
So I did make this and it came out good I looked for a pecorino cheese and wanted something more Greek than Italian pecorino. I bought a Greek dry sheep milk cheese called Myzithra, the brand was Krinos, and it was like dry wall Not much flavor either, but it grated super fine and I used it. Didn't notice any flavor from it. I'll try a different cheese next time. (also I'll try and give the filling a bit more spice next time, for heat. I also made the Tzatziki to go with the lamb. Loved it The cayenne really gives it a kick. And. I made the pita bread lol. They came out well, though some didn't puff. I think I rolled them out too thin. The bomb was filling one with some lamb and putting the Tzatziki on it Thanks Chef John, really enjoying your recipes.
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So I did make this and it came out good I looked for a pecorino cheese and wanted something more Greek than Italian pecorino. I bought a Greek dry sheep milk cheese called Myzithra, the brand was Krinos, and it was like dry wall Not much flavor either, but it grated super fine and I used it. Didn't notice any flavor from it. I'll try a different cheese next time. (also I'll try and give the filling a bit more spice next time, for heat. I also made the Tzatziki to go with the lamb. Loved it The cayenne really gives it a kick. And. I made the pita bread lol. They came out well, though some didn't puff. I think I rolled them out too thin. The bomb was filling one with some lamb and putting the Tzatziki on it Thanks Chef John, really enjoying your recipes.
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Bex Fire
Nah, nah, nah--not tzatziki sauce Serve with cacik (pr. jahjuk. Some cacik recipes will call for dill and/or oil, but ignore them Here's the basic description, from memory, of my palate-pleasing recipe: 1 tub of whole fat yogurt, such as 5% FAGE; English cucumber, peeled with slivers of skin remaining and then grated into yogurt with the veggie/cheese side of a box grater; add crushed fresh garlic (6-8 cloves if you love pungent garlic and 3-4 if you don't); freshly squeezed lemon juice (1/2 cup or more to taste); and salt (1 T or more to taste. Stir it up and enjoyThis stuff can be eaten straight, as my children often enjoy it, but it's great with dolma, eggplant dishes, and kofta.
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Nah, nah, nah--not tzatziki sauce Serve with cacik (pr. jahjuk. Some cacik recipes will call for dill and/or oil, but ignore them Here's the basic description, from memory, of my palate-pleasing recipe: 1 tub of whole fat yogurt, such as 5% FAGE; English cucumber, peeled with slivers of skin remaining and then grated into yogurt with the veggie/cheese side of a box grater; add crushed fresh garlic (6-8 cloves if you love pungent garlic and 3-4 if you don't); freshly squeezed lemon juice (1/2 cup or more to taste); and salt (1 T or more to taste. Stir it up and enjoyThis stuff can be eaten straight, as my children often enjoy it, but it's great with dolma, eggplant dishes, and kofta.
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fingersofhendrix
Hi Chef1- Choose seedless eggplants. 2. Do not roast them but fry them with some oil. 3. Do not put bell peppers into the meat. 4. Do not add smashed garlic to the meat but put a whole garlic to the each end of the eggplant after you stuff them. 5. Decorate them with 1 pepper and a half slice of tomato not green and red peppers. 6. Add some tomato paste into the chicken stock. 7. Do not cook it in the oven but on the stove top with minimum heat and longer time. 8. See the difference and thank me: ) 9. No you cannot add cheese in it.
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Hi Chef1- Choose seedless eggplants. 2. Do not roast them but fry them with some oil. 3. Do not put bell peppers into the meat. 4. Do not add smashed garlic to the meat but put a whole garlic to the each end of the eggplant after you stuff them. 5. Decorate them with 1 pepper and a half slice of tomato not green and red peppers. 6. Add some tomato paste into the chicken stock. 7. Do not cook it in the oven but on the stove top with minimum heat and longer time. 8. See the difference and thank me: ) 9. No you cannot add cheese in it.
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Bill Morash
Chef John, thank you so muchI just started looking for stuffed eggplant recipes after eating about a dozen servings of eggplant parmesan. (my wife planted twelve plants this year in our garden) This is the best I've seen. By the way, have you ever heard of 'donairs' that were first made in Halifax, Nova Scotia? They are similar to gyros but much nicer for a late night snack. The meat is similar to that in a gyro but the sauce is made with condensed milk, sugar and vinegar.
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Chef John, thank you so muchI just started looking for stuffed eggplant recipes after eating about a dozen servings of eggplant parmesan. (my wife planted twelve plants this year in our garden) This is the best I've seen. By the way, have you ever heard of 'donairs' that were first made in Halifax, Nova Scotia? They are similar to gyros but much nicer for a late night snack. The meat is similar to that in a gyro but the sauce is made with condensed milk, sugar and vinegar.
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Daniel Wahl
Chef, I made this last night, could not find cumin so I used curry. It was a hit. A variation I plan the next time around will be to dice the eggplant, saute and mix into the meat then place over rice. It will no longer be a split belly but so-what. This time I used ground pork, which was a bit rich. Next time I plan to use less meat and add some crushed walnuts instead. Thanks for the idea.
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Chef, I made this last night, could not find cumin so I used curry. It was a hit. A variation I plan the next time around will be to dice the eggplant, saute and mix into the meat then place over rice. It will no longer be a split belly but so-what. This time I used ground pork, which was a bit rich. Next time I plan to use less meat and add some crushed walnuts instead. Thanks for the idea.
reply
Tzisorey Tigerwuf
Hi Chef John, from Food Wishes dot Com. I wanted to thank you. I've been having a bit of a difficult time the past few years, but your videos are among the ones that have helped me get back into enjoying things again - they've helped me remember that, whatever else may happen in my life, I can still accomplish things. And sometimes, that's more of a difference than words can express.
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Hi Chef John, from Food Wishes dot Com. I wanted to thank you. I've been having a bit of a difficult time the past few years, but your videos are among the ones that have helped me get back into enjoying things again - they've helped me remember that, whatever else may happen in my life, I can still accomplish things. And sometimes, that's more of a difference than words can express.
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