Karniyarik – Stuffed Aubergines With Ground Meat

Eggplant’s last stand before winter arrives. Did you guys know that the eggplant is a close cousin of tomatoes? Did you know that the Ottomans prepared hundreds of dishes with this vegetable? Did you know that it contains nicotine? Maybe that’s why Turks like it this much. Keywords: nicotine, Turks, smoking…

Karniyarik literally means “slashed belly”. It’s not a very complicated recipe, especially if you consider how sophisticated the final outcome looks, and of course tastes. Here’s how to make this famous Turkish dish:

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Hasanpasa Kofte – Meatballs topped with potato purée

I know, I’ve been the laziest blogger lately, but I am back and full of hope that you my dear readers will forgive me. It’s already May and spring isn’t here yet, around 10 degrees Celsius in Istanbul, the humidity makes it feel even colder, there is even snow in some other parts of the country.

I’ve been sick for almost 4 times in a row, each episode lasted like 10-15 days with horrible sore throat and fever. Oh spring, please come, before antibiotics destroy my body and everything “bio” in it.

Yesterday, with all this in mind I decided that eating more fish would do me good and convinced my husband and sister to go to Garipce, a small village that lies along Bosphorus’ shoreline, near the north end where the strait meets the Black Sea, to have  pan-fried Black Sea turbot, my favorite, well, one amongst a dozen of my favorites.

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Etli Yaprak Sarma – Stuffed Vine Leaves With Meat

Here comes another star of a typical Turkish feast: Etli Yaprak Sarma – Stuffed Vine Leaves, this time  not in olive oil, but cooked in a rich tomato and butter sauce with a delicious meat and rice stuffing. When people click on our link through Foodista.com on Wednesday (remember we are going to be the featured blog of that day), I want them to land at this post. What do you think? It feels like I am hosting a dinner party and it’s important to greet the guests with our nicest offering.

Ingredients:

60-70 grape vine leaves (fresh leaves are better, those in brine are OK)

2 medium size yellow onions, finely chopped or grated,

1/2 kg of ground beef+lamb, (around 10-15% fat would be fine)

1 1/2 cups of rice,

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Patlicanli Borek – Borek With Eggplant Filling

Borek, byrek, burekia, piruhi, pierogi, whatever you may call it, is an intriguing way of utilizing wheat grain in food recipes. It’s basically called pastry in English language, but it’s got a lot more to it. In a Turkish home, there is always some kind of pastry on the table. It may be borek, gozleme, pogaca, you name it.  As long as the ingredients are fresh, your borek can’t turn out bad. It might only be good, better, the best, amazing, killer…

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