The Levant and Anatolia · Volume 01, The Oil Coast, the Anchovy Coast and the Court Between Them
Karnıyarık
Pan-Ottoman, but at home on this coast
An illustration of the dish, not a photograph of it cooked.
- Time
- 1 hour
- Researched
- 20 sources cited
- Reviewed
- Not yet reviewed from inside the tradition
- Cooked
- Not yet cooked and reported
Imam bayıldı's meat-filled cousin, and its structural opposite: served hot, not cold.
As tradition built it
Serves 4. About 1 hour.
Ingredients
- 4 aubergines
- 350 g medium-fat ground meat
- 3 tbsp olive oil
- 1 onion, diced
- 2 green peppers, diced
- 2 garlic cloves
- ½ tsp each tomato paste, pepper paste
- to taste salt, black pepper
Method
- Peel the aubergines in alternating stripes, soak at least 20 minutes in salted water to reduce bitterness and oil absorption, then lightly fry.
- Sauté the onion, pepper and garlic in olive oil, add the meat and brown, then stir in the tomato and pepper pastes, salt and black pepper.
- Split each fried aubergine down the centre and fill with the meat mixture.
- Bake at 180°C for 25 to 30 minutes.
- Serve hot.
What a modern chef changes
A plating discipline rather than a technique change, making the dish's deliberate contrast with imam bayıldı visible.
Method
- Serve karnıyarık and imam bayıldı side by side where the menu allows it, precisely because the same base vegetable, treated hot-and-meat against cold-and-meatless, makes the zeytinyağlı discipline's whole logic legible in one course.
- Use the same generous olive oil standard as imam bayıldı for both the frying and the sauce; this dish is not an excuse to go lighter on oil just because it is served hot.
- Reduce the meat sauce fully before filling, so it clings to the aubergine rather than pooling in the plate.