Turkish Stuffed Eggplants - How to make Karniyarik
Today's dish is Karniyarik which means split belly in Turkish and as you may guess, these fried eggplants are cut and stuffed with a ragout like, rich ground beef mixture with spicy, aromatic onions, chilies and tomatoes. Finished in the oven with a tomato chili sauce, this dish is one of the favorites of many Turkish people and is usually served with (pilav) Turkish rice and cacik (yogurt with garlic, herbs and cucumber).
Hope you enjoy this 4K ASMR video with a detailed, step by step recipe of this classic vegetable soup from Turkey!
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Ingredients:
• 3 - 4 eggplants (medium to small size), approx. 1 kg
• 1 onion
• 300 g ground beef
• 4-5 green chili
• 2 cloves of garlic
• 2 tomatoes
• ½ cup parsley chopped
• 4 tbsp olive oil
• 1 tbsp chili paste
• 1 tbsp tomato paste
• 1 tsp chili flakes
• 1 tsp salt and 1 tsp black pepper to season
#stuffedeggplants #karniyarik #turkishfood
Best Pilaf Recipe from Cyprus: MÜCANDARA ???? VEGAN, Delicious & Easy Hot or Cold Meal Idea! TRY TODAY
Today's episode features a wonderful Cypriot dish - MÜCANDARA, also known as Green Lentil Pilaf. Packed with nutrition, this vegan meal is a great addition to your healthy eating plans. It combines the earthiness of green lentils with the comfort of rice, resulting in a hearty and delicious meal. Curious about how to prepare it? Click on the video and let's embark on this delicious journey together!
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MÜCANDARA PILAF
Servings: 4
Difficulty: Medium
Cooking time: 30 minutes
Prep time: 10 minutes
1 cup of green lentils, you can use any kind of lentils especially brown ones
1L water, 4 cups
6 onions, sliced into semicircles
1 teaspoon of salt
1 cup of rice, you can use any kind of rice
1/2 cup extra virgin olive oil
1 tablespoon sesame seeds
• Boil lentils in a pot and add a pinch of salt in the water. It takes around 10-12 minutes.
• Pour 2-3 tablespoons of olive oil in a large shallow pot. Add a pinch of salt and brown onions on low-medium heat fpr around 20 minutes.
• Soak the rice in water for 20 minutes.
• Spare the half of the brown onions for top.
• Add in the strained rice into the pot, pour 2-3 tablespoons of olive oil and a pinch of salt, then sauté until the rice transparent.
• Then add in the boiled lentils, 2 cups of lentils boiling water. 2-3 tablespoons of olive oil and a pinch of salt, give it a last stir and put the lid on. Transfer the pot to a smaller burner on low heat. Simmer for about 10 minutes.
• To understand if pilav is ready, make a hole in the centre of the pilav, if grains not sliding back into centre and there is no water left. It is ready. Turn the heat off and cover with a clean kitchen cloth. Leave the rice to steam for another 10 minutes.
• Meanwhile, crisp the spared onions with the sesame seeds.
• Serve the pilav with crispy onions on top. Enjoy warm or cold, it is delicious either way!
OUR FIRST EVER LIVE Q&A ???? + the Ultimate Eggplant Meze: MÜTEBBEL ❤️ Tahini + Eggplant + Yoghurt = ????
This week we did our first ever LIVE Q&A session and we cooked the ultimate eggplant meze MÜTEBBEL together.. ????❤️ You have asked, we have answered and it was A BLAST ????Thanks to all those who have participated and cooked with us! If you want more videos like this don't forget to leave a comment below! ⬇️⬇️
Mütebbel
Servings: 2-3
Difficulty: Easy
Prep time: 2 minutes
Cooking time: 20 minutes
4 large eggplants
3 tablespoons tahini
5 heaped tablespoons yoghurt (250 g)
2 handful of pistachio (40 g), roughly chopped (strongly suggested to use the raw and green ones)
1,5 tablespoons butter
3 tablespoons olive oil
1 heaped teaspoon salt
2 cloves of garlic, peeled
To garnish,
3 sprigs of parsley, leaves picked
3 pinches of red pepper flakes
½ lemon’s zest
• Prick the eggplants with a knife or fork. Since there is air in the eggplants, they can burst when heated. This step is going to prevent that.
• If using a gas burner, place the eggplants directly over the heat source. You can place them on a rack as well. It will make it easier to turn the eggplants but take a little more time to cook. Cook until eggplants are completely tender and charred, turning occasionally. They will be cooked in around 10-15 minutes. Check near the stem and bottom ends to see if they are done.
• If using an oven, Heat your oven to 250 C (480 F) on grill mode. Lay down the eggplants on a tray and place the tray into the oven. Position the tray second shelf from the top. Cook until eggplants are completely tender and charred, turning occasionally. They will be cooked around 20-25 minutes. Check near the stem and bottom ends to see if they are done.
• Place the cooked eggplants in a large bowl and cover with a plate. Let them sweat for a couple of minutes. This will make it much easier to peel them.
• Meanwhile, mix the tahini, yoghurt and ½ teaspoon salt in a bowl and set aside.
• Melt a tablespoon butter in a large frying pan over medium-high heat. Sauté the pistachios for a minute and turn the heat off. Spare 1/3 of the pistachios for garnish.
• Working with one eggplant at a time, use a knife to slit each eggplant and open lengthwise. Scoop out flesh with a spoon. Be careful not to get your skin burned.
• Smash the garlic with a pinch of salt. Mince the eggplants with a chef knife.
• Add the garlic, eggplant and the olive oil into the pan and sauté for another 2 minutes. Sprinkle ½ teaspoon of salt and stir.
• Turn off the heat and set the mixture cool down for a minute. Stir in the tahini yogurt.
• Transfer the mutebbel on a dish. Finely grate the zest from half of a lemon over the mutebbel.
• Top with pistachios.
• Melt half tablespoon butter in a small saucepan. Sprinkle the red pepper flakes when the butter becomes foamy. Whisking or pouring the melted butter back into the pan constantly with the help of a spoon lets the air in and helps your butter to be foamy.
• Pour the butter on your mutebbel and sprinkle with the parsley leaves. Your insanely delicious and easy meze is ready to take you over the moon.
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Turkish Style Şakşuka aka Shakshuka w/???? Sauce + Fried ???? MIND BLOWING ???? + Eggplant Cooking TIPS ????
Today is all about eggplants because I think eggplants can be as famous and addictive as potatoes with good cooking. Unlike potatoes, eggplants can be unbearable if you don’t know how to treat, so I will give you the tips and tricks about cooking eggplants and making a great Turkish shakshuka. The word meaning of shakshuka is “all mixed up” and unlike the other cultures, in Turkey, Shakshuka is not an egg dish. It’s a vegan meze with fried eggplants and pepper (and sometimes potatoes too) with garlic-tomato sauce, shared around a big table with friends and family in summers!
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Servings: 2-4
Difficulty: Easy
Prep time: 10 minutes
Cooking time: 15 minutes
3 eggplants, peeled strips off and diced
5 green peppers, sliced into circles (2 diced green bell peppers works fine as well)
Salt
3-4 cups frying oil of your choice
Tomato sauce
6 small tomatoes, finely grated (400 ml (1+ ¾ cups) of tomato puree would do great)
3 tablespoons olive oil
2 large garlic cloves, peeled and chopped
2 pinches of salt
A pinch of black pepper
A good pinch of sugar
1 teaspoon white wine vinegar
To garnish
2 sprigs of parsley, chopped
• Pour the frying oil in a large frying pan and turn the heat on to medium-high.
• Peel the strips off the eggplants and dice while the oil is heating. This way you will be able to fry them before the flesh turns to brown.
• Dip the handle of a wooden spoon in the oil. If there are bubbles coming out of the spoon immediately, the oil is hot enough for frying. If there are not bubbles yet, heat a little more.
• Add the eggplants in the pan and fry until brown. Don’t take them out if they still have green-yellow colours and stir occasionally.
• While eggplants are frying, you can make the tomato sauce. Cut the tops of the tomatoes and finely grate. This way you will use all the flesh and don’t have to peel them before grating.
• Heat the olive oil in a small saucepan on medium heat and add in the garlic.
• Then, add in the tomato puree before the garlic changes colour. Garlic can taste bitter if over fried.
• Season with salt and black pepper.
• Add in the sugar and vinegar. You can add some hot pepper if you like.
• Mix it well and simmer for 10-12 minutes.
• Place a sieve on a large bowl and transfer the fried eggplants in it. Season with salt and shake it well. Sieve works way better than paper towels in terms of draining excess oil and keeping them crispy.
• Turn the heat down to low and fry the peppers as well. Unlike the eggplants, fry them just for 30 seconds, we want them to keep their bright green colour instead of turning brown.
• Transfer the peppers on the sieve and season with salt. Set aside with eggplants for a couple of minutes to slightly cooldown.
• Mix the tomato sauce with the eggplants and peppers in a large bowl. Transfer to a dish and garnish with chopped parsley. Your amazing, vegan şakşuka is ready. It is great when it is hot but if you be patient and wait until it cooldowns, the taste will settle and be much greater. Even the next day you won’t believe how amazing it becomes as it waits. Place a slice of white cheese (feta) on a piece of bread and top with şakşuka, you are in heaven with each bite!
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Revealing the Original Baba Ganoush and Mutabbal - 2 Delicious Eggplant Mezze
Baba Ganoush is often misnamed in the Western world and confused with Mutabbal, which is a similar dish made with roasted eggplants. They are however quite different and in this video we are making both of these amazing Levantine meze dishes.
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Baba Ganoush
Ingredients:
• 2 large or 3 medium eggplants
• 2 green chilies
• 1 paprika pepper (or red bell pepper)
• 1 tomato
• 2 cloves of garlic
• ½ red onion
• 2 tbsp olive oil
• 2 tbsp pomegranate molasses
• 1 tbsp lemon juice
• 2 tsp chili flakes (optional for the heat)
• 1 tsp salt
• ½ tsp black pepper
• Chopped parsley to garnish
Instructions:
1. Poke the eggplants and roast on the stove top for 15 minutes until nicely charred, rotate every 5 mins
2. Roast the chilies and the tomato in the oven for 30 minutes at 200°C / 390°F
3. Transfer eggplants to a bowl, cover with a plastic wrap or lid, this will make the peeling easier
4. Peel the skins of the vegetables and roughly chop the eggplants to small chunks
5. Transfer the chopped eggplants to a bowl
6. De-seed the chilies and roughly chop the chilies, tomatoes and add into the bowl
7. Finely mince the garlics and finely chop the onion add into the bowl
8. Add 2 tsp salt, 1 tsp cumin, ½ tsp black pepper and optionally 2 tsp chili flakes (pul biber) for heat
9. Finally add 2 tbsp olive oil, 1 tbsp lemon juice and mix to combine
10. Transfer to a bowl and gently layer the mixture
11. Serve and garnish with pomegranate molasses and chopped parsley
Mutabbal
Ingredients:
• 2 large or 3 medium eggplants
• 1 clove of garlic
• 3 tbsp tahini (substitute or add yogurt to taste for the Turkish version)
• 1 lemon (juice) (about ¼ cup)
• 1 tsp cumin
• 1 tsp salt
• Pinch of freshly ground black pepper
• 1 - 2 tbsp olive oil to garnish
• pomegranate seeds and sumac to garnish
Instructions:
1. Chop the peeled and roasted eggplants in small chunks and add into the bowl
2. Mince and grind the garlic together with 1 tsp salt and add into a small bowl
3. Squeeze 1 lemon (1/4 cup lemon juice) and add into the garlic together with 1 tsp ground cumin
4. Mix and let the mixture sit for 5 - 10 mins for the garlic flavor to infuse
5. Strain through a sieve (optional to filter garlic bits and mellow down the flavor) and add into pot.
6. Season with a pinch of freshly ground black pepper
7. Finally add ¼ cup tahini and mix with a fork or whisk to smash and combine
8. In Turkey and Syria, along with tahini, equal amount of yogurt can also be added
9. Garnish with olive oil and pomegranate seeds and optionally with fresh mint and sumac
0:00 Preparing the Eggplants
2:03 Baba Ganoush
4:53 Mutabbal
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Questa ricetta me l'ha insegnata un cuoco turco! Melanzane incredibilmente deliziose!
Questa ricetta me l'ha insegnata un cuoco turco! Melanzane incredibilmente deliziose!
Ciao a tutti! Oggi vi presento una deliziosa ricetta di melanzane, che adoro tantissimo! Melanzane ripiene di pollo e peperoni al forno con il sugo di pomodoro, sono perfette per pranzo o cena. Le adorerà tutta la famiglia! Bastano pochi semplici ingredienti per preparare un piatto sano e molto gustoso. Melanzane fatte in questo modo le preparo molto spesso e non mi stanco mai di mangiarle! Provate questa super deliziosa e facile ricetta di melanzane ripiene al forno e fatemi sapere nei commenti cosa ne pensate! Buon appetito amici!
Ingredienti:
- 5 melanzane
- 1 peperone
- 1 cipolla
- 2 spicchi d'aglio
- 300 gr di petto di pollo
- 600 ml di polpa di pomodoro
- 20 gr di parmigiano
- Sale, pepe, paprika, origano
- Olio d'oliva
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