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TURKISH MAINDISH


* Zucchini Squash Salad (Kabak Salatası)

* Adana Kebab

* Wrapped vine leaves with ground meat (Sarma)

* Slashed Aubergine (Karnıyarık)

* Turkish Meat Balls (Köfte)

* Dry Beans with Meat (Etli Kuru Fasulye)




Slashed Aubergine (Karnıyarık)


Preparation
slashed aubergine (Karnıyarık)Remove stems and wash the aubergines. Pare aubergine in strips. Brown in oil lightly for 15 minutes turning all around.

Remove from pan reserving oil. Arrange in a baking dish side by side . Split lengthwise and make holes in centres with back of a tablespoon.

Add ground meat and finely chopped onions to oil; stir. Brown for 10 minutes or until meat is crumbly; drain stir in diced tomatoes and 1 diced pepper reserving one tomato and peppers.

Simmer for 5 minutes or until vegetables are tender. Remove from heat. Stir in minced garlic and parsley. Season with salt and pepper; mix. Fill in eggplants with ground meat. Top with sliced tomato. Cut peppers into strips.

Arrange on aubergines add hot water gradually from corner of pan. Bake in a moderate oven for 45 minutes. Serve hot.

Servings 6

Ingredients
Aubergine
Oil 
Ground meat
Onions 
Green Peppers 
Garlic
Tomatoes 
Parsley 
Salt 
Black Pepper 
Water
Measure               
6 Medium size
3 ½ tablespoons 
1 ¼ cups 
3 medium size 
3 medium size
3 cloves
4 small size
½  bunch
2 teaspoons 
½ teaspoon
 ¾ cup + 1 ½ tablespoons

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Mediterranean Diet

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