Marvellous Karnıyarık Recipe – A Feast of Eggplants, Turkish Style | Made Perfect by Refika скачать в хорошем качестве

Marvellous Karnıyarık Recipe – A Feast of Eggplants, Turkish Style | Made Perfect by Refika

Marvellous Karnıyarık – A Feast of Eggplants, Turkish Style | Made Perfect by Refika A beloved Turkish classic made with golden fried eggplants, stuffed with a savoury beef and onion mixture, and baked to perfection. The name “Karnıyarık” literally means “split belly”—referring to the iconic cut made down the center of each eggplant. Enjoy every bite! Karnıyarık – Stuffed & Roasted Eggplants with Ground Beef 4 Eggplants 300 g double ground beef, preferably rib or brisket cut 2 onions, finely diced 3 cloves garlic, finely chopped 10–15 sprigs parsley, chopped 1 tablespoon tomato paste 2 tablespoons vinegar 1 teaspoon sugar 1 teaspoon salt, plus extra for seasoning the eggplants 1 teaspoon black pepper 4 tomato, quartered 4 green peppers Sunflower oil, or any frying oil for shallow-frying •Peel the eggplants in stripes like a “pyjama” pattern, leaving alternating strips of skin. Prick them a few times with a knife to prevent bursting. Heat oil in a pan—enough to come halfway up the sides of the eggplants—and fry them until lightly browned and softened. Drain on a sieve. •While the eggplants are frying, start browning the ground beef in a separate pan over medium heat. Once it starts to change colour, add the diced onions and half of the salt and black pepper. Sauté together until the onions completely soften, caramelised and almost nonvisible. •Add the garlic, tomato paste, vinegar, and sugar. Stir well to combine and cook for another 1-2 minutes. Turn off the heat and mix in most of the chopped parsley, saving a bit for garnish. •Place the fried eggplants in a baking dish. Cut a slit down the centre of each eggplant without slicing all the way through—gently press the sides apart to make space for filling. Season the insides lightly with salt. Spoon the beef mixture into each eggplant. •Place quartered tomatoes and green peppers alongside of each stuffed eggplant. Bake in a preheated oven at 220°C (430°F) for 15–20 minutes, until everything is slightly roasted and bubbling. •Once out of the oven, sprinkle the remaining parsley over the top. Karnıyarık is best enjoyed with the classic summer trio in Turkey: plain rice pilaf, cacık (yogurt with cucumber and mint), or just plain yogurt. Simple and delicious. •You can find the video links below to make the pilaf and yoghurt;    • Turkish Beans & Rice Recipe | ''One Pot Me...      • The BEST and HEALTHIEST Homemade Yogurt Re...   👀 Curious how we make that flavorful minced meat? 👉 Watch our Perfect Ground Beef recipe here:    • How to Make Perfect Ground Beef | Tips & 1...   Ground Mushroom 🔗    • Fried Meat Pie (Ci Borek) Recipe 🥟 Turkish...   🔗    • Refika’s Special Bean Ball Recipe 🧆 FEELS ...   JOIN: https://www.youtube.com/channel/UCONn... SUBSCRIBE: https://bit.ly/38QQ03R ►SUBSCRIBE ► ►► https://bit.ly/38QQ03R ►CHECK OUT OUR TURKISH CHANNEL ► ►► https://bit.ly/2EJ0NU3 ►CHECK OUT OUR TURKISH VIDEOS W/ ENGLISH SUBTITLES ► ►► https://bit.ly/2G62xHD ►Our Amazon Store for USA Shopping: https://amzn.to/3MMadOa ►To subscribe our Turkish channel: http://bit.ly/RefikaninYemekOkulu To follow what is happening in our kitchen and cooking school; ►Facebook:   / refikaninmutfagi   ►Instagram:   / refikabirgul   ►Twitter:   / refikabirgul   ►Website: https://www.refikaninmutfagi.com ►The handcraft products that we use in our kitchen: https://goo.gl/0aKsMW