Marvellous Karnıyarık – A Feast of Eggplants, Turkish Style | Made Perfect by Refika

Marvellous Karnıyarık – A Feast of Eggplants, Turkish Style | Made Perfect by Refika

A beloved Turkish classic made with golden fried eggplants, stuffed with a savoury beef and onion mixture, and baked to perfection. The name “Karnıyarık” literally means “split belly”—referring to the iconic cut made down the center of each eggplant. Enjoy every bite!

Karnıyarık – Stuffed & Roasted Eggplants with Ground Beef

4 Eggplants
300 g double ground beef, preferably rib or brisket cut
2 onions, finely diced
3 cloves garlic, finely chopped
10–15 sprigs parsley, chopped
1 tablespoon tomato paste
2 tablespoons vinegar
1 teaspoon sugar
1 teaspoon salt, plus extra for seasoning the eggplants
1 teaspoon black pepper
4 tomato, quartered
4 green peppers
Sunflower oil, or any frying oil for shallow-frying

•Peel the eggplants in stripes like a “pyjama” pattern, leaving alternating strips of skin. Prick them a few times with a knife to prevent bursting. Heat oil in a pan—enough to come halfway up the sides of the eggplants—and fry them until lightly browned and softened. Drain on a sieve.
•While the eggplants are frying, start browning the ground beef in a separate pan over medium heat. Once it starts to change colour, add the diced onions and half of the salt and black pepper. Sauté together until the onions completely soften, caramelised and almost nonvisible.
•Add the garlic, tomato paste, vinegar, and sugar. Stir well to combine and cook for another 1-2 minutes. Turn off the heat and mix in most of the chopped parsley, saving a bit for garnish.
•Place the fried eggplants in a baking dish. Cut a slit down the centre of each eggplant without slicing all the way through—gently press the sides apart to make space for filling. Season the insides lightly with salt. Spoon the beef mixture into each eggplant.
•Place quartered tomatoes and green peppers alongside of each stuffed eggplant. Bake in a preheated oven at 220°C (430°F) for 15–20 minutes, until everything is slightly roasted and bubbling.
•Once out of the oven, sprinkle the remaining parsley over the top. Karnıyarık is best enjoyed with the classic summer trio in Turkey: plain rice pilaf, cacık (yogurt with cucumber and mint), or just plain yogurt. Simple and delicious.
•You can find the video links below to make the pilaf and yoghurt;

👀 Curious how we make that flavorful minced meat?
👉 Watch our Perfect Ground Beef recipe here: https://www.youtube.com/watch?v=uRXuPZQSkak

Ground Mushroom
🔗 https://www.youtube.com/watch?v=uDF8CkYj1mo
🔗 https://www.youtube.com/watch?v=rhI_1fksGUY

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hello loveliest people of the world today I would like to show you how to make carneeric the belly cut oberines with minced meat in the middle this is actually a great great Turkish classic it’s one of the most loved foods and a friend of mine called Erling asked Griffitha please please please make this recipe for me so this recipe is brought to you by Erling in his request as he said the world should know what carnic is here we come to this beautiful recipe we shot the video a week ago but there was a problem with the sound so I would like to ask a little bit of your patience because we had to recover the voice from the camera and it was not so great and AI helped us to recover it time to time it it might feel weird we don’t have the surrounding sounds as it should be so sorry about that but still the recipe is so good and it was very very nice so I wanted to share with you guys so hope you’ll enjoy it with these eggplants we are going to biskin them in a Pidgeo way we call this in Turkey the Pidgeo way because the PJs have stripes used to have stripes like this is the PJ peeling okay like this and then I’m going to have few holes in the middle like this the reason we’re going to fry them even though we have peeled some skin still sometimes the air inside the eggplant is captured in and third by the way when you’re choosing a eggplant especially through the end of the season the berries get bigger what happens when the berries get bigger it has more seeds in it when the seeds collect here and then the seeds are a bit bitter so choose like a straight penny one also when you discrimin them if they are green this is like yellowish has to be white or yellowish white is too much and when it’s very green it’s not ripe yet we put some oil on a big pan it could be safflower it could be olive oil whatever you use for frying we’re going to fry these slowly then when they’re frying you can prepare your mince piece for the minced meat we’re going to need 300 g of mint piece and two onions dice today because uh we have done making mince meat a lot in the videos mr arpagan’s crew prepared my mix for the recipe you can go here the thing is we need a lot of onions for us we have to cook it like a kebab and brown it and let the onions disappear now vegetarian option there is a vegetarian option even we do we have it on the channel i don’t start unfortunately we’re not doing a vegetarian version today but I have mushroom lema yes and the recipe you can do the same recipe with that was that all the channel at the very video you can go ahead and watch that now as you can see it’s getting browner and softer that’s what we want so you’re going to need some uh garlic the greatest brands of the eggplant is garlic and to this minced meat I’m going to add actually three cloves of garlic emmer asked why I’m not crushing it and add it to the mince and that way the reason is garlic gives a taste to the food and sometimes as an ingredient as well when I don’t crush it this way I make sure that when I’m eating I get a piece of gar and that’s also works like an other ingredients it starts smell even better and then it’s time to add my tomatoes again the crew grated my tomatoes we love the crew i came from London i went to a great friend of mine s engagement party and let’s check up there and maybe prepare the English local book so this is quite quite exciting anyway now very important this tomato sauce is an okay sauce right now many people use it that way but we’re going to make it even grated how always tomato paste tomato paste is tomatoes getting collected g of it is added it’s full of umami it’s like the soy sauce of Turkish cooking and then there is the acidity of the tomatoes something sweet balances it about a teaspoon of sugar and some vinegar to balance the acidity this makes the tomato sauce go with this then some salt there was already some salt in the mince meat so just a bit and some black pepper to the top last minute while for the extra taste this is going to simmer for a while i’m going to taste it very good right now but the mint haven’t yet soaked the flavor it’s going to take probably 2 3 minutes i’m going to put it to a lower need watch out because every time I turn it water dribbles and it can come to your face how do we understand whether these are cooked they get mushy they have to be soft still it’s very hard so I’m going to reduce the heat a bit and turn time to time until it become soft now it’s not soft at all a small break to the video your comments your likings your sharing of the video is really essential for us to survive cuz we are this now 7-year-old channel and now the algorithm wants the new ones but for us to continue existing your help is desperately needed secondly you might see everywhere in the world great cooking food but I have been through a lot of places i have eaten many of the people that you have seen online and believe me this food is amazing it’s gorgeous and your support for us to continue is very essential so thank you from now for understanding and see and support us as you was very thick now it’s very soft I’m going to kick it out I cooking it so that the excess oil brittle and then I’m going to let that sit when it’s really hot it’s very hard to give them the shape to the carneic always some parsley gives the freshness and normally people put the parsley when they prepare the tomato sauce i don’t cuz I want it to be as fresh as possible so I’m going to put some now and I’m going to put after it’s all cooked as well voila now as you can see the color of the tomatoes turned from pinkish color to red that’s what we want love the consistency it’s runny maybe a bit like spaghetti sauce very much lighter so it is almost ready yet now what do we do i get one like this and cut it from the middle i’m making sure that I don’t cut it until the bottle and look at inside how gorgeous it is creamy almost it’s all creamy exactly i’m going to drizzle a bit of salt not too much and then add my lin meat sauce like this this used to be my favorite with rice yeah we’re going to eat them with nice pa sides are high up like this and the second one it’s like sleeping in your cousin’s bedroom heads and toes don’t cut the bottom beat the bottom a bit stir it like this bit of salt for example this is 300 g of minced meats and we’re going to have a feast for four people it was a burger or something only two people would be fits now at least feeds twice as much people in a very satisfactory way so in the last minute I’m adding the rest of the main space some people put a tomato and pepper on top but I think it’s so beautiful i don’t want to cover instead I’m going to put the tomatoes and the peppers on the side like a kebab this way this will go to the oven 220° for about 15 to 20 minutes and it’s going to be ready to eat you might say uh the egg cl is cooked the mince meat is cooked why would we put it in the odu actually if you don’t put it and eat it it’s going to be still gorgeous but this way the juices and the flames will merge and we’re going to have our rack spin on the side to eat it together [Music] yes now as you can see our curry is ready usually the tomatoes and the peppers are to cover this you know cooked skin outside what I do have some fresh parsley also this gives a very nice freshness and I mix it with the edge of my fork this is now ready to eat in Turkish cooking usually these dishes always have a side and in this case pir is one of those side dishes pick it out here we go one of those moments I regret my decisions this is heaven on earth the good side of this is before that you put this in the oven you can make let’s say 10 of these from one kilo of minced meat for example make even more 12 of these and then do two and the le into the fridge and each time you need one or two take one or two out put it in the air and you could cook it the same way and always a bit of yogurts after this what you eat as a dessert is not a dessert it’s a very nice red watermelon or you can have jik yogurt but jik like this is the famous summer trio caric rice and jik so now we get in one spoon a bit of yogurt from the eggplants from the minced meat and everything eat it for me as well please we can make this for you with soy meatic hope you enjoyed hope you enjoy you know what to do can like the video leave a comment for us of course share it with your loved ones well both the video and the food and if you cook this dish please let us know what you feel if you like if you haven’t get all in love with the eggplants now bye