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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Zeytinyagli Kuru Dolma – Stuffed Sun Dried Vegetables In Olive Oil

I’m quite happy today, because I just received a job offer, one that is related to my profession. I already have loads of other work stuff to do, but I am very much inclined to quit everything else and accept this one.

Anywayz, other than the good news, “Eid” has passed already and we of course visited my parents and in-laws in. On the eve of Eid I baked a cake with damson plums and cooked stuffed sun dried vegetables in olive oil. I took those to Gallipoli with me hoping to be the star of our family gathering :). I don’t know if I succeeded but everyone seemed quite satisfied with both the dolma and the plum cake.

I had bought the sun dried vegetables from Kahramanmaras last month. I also took pictures of the home-prepared ones in the process of drying. They hang carved vegetables on balconies on a clean thread and everyday around noon time covered the vegies with a huge clean cloth to avoid any discoloration from the direct sunlight for around 2 weeks until they dry out completely.

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Imam Bayildi – Stuffed Aubergines In Olive Oil

Here comes one of the most famous olive oil dishes in Turkish cuisine: Imam Bayildi, literally means “the Muslim cleric fainted”. There is a dozen of stories surrounding the name of this meze, some claim that the imam in the tale fainted because he was so overcome with the flavor of this dish, some other accounts focus on the cost of the ingredients. Imam bayildi has also been an inspiration to the confit byaldi dish in modern French cuisine.

Nowadays people have no time to cook such classic dishes and follow the original recipes religiously. Imam bayildi would still taste good even if you skip adding pine nuts or nutmeg, but IMHO we should pay our respects to the cooks of the Ottoman palace by sticking to the original recipe as much as we could, trust me, there is a reason for every ingredient to be there in the recipe. I think, cooking is about great attention to detail, picking the finest ingredients and treating them the way they deserve to be treated.

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