DISH RESEARCH · Dish
Karniyarik
Also known as: Karnıyarık
Turkish split aubergines filled with spiced lamb, tomato, onion and parsley.
About Karniyarik
Karnıyarık is a Turkish dish of split aubergines filled with minced meat and tomato. This profile follows Özlem Warren's lamb version, with onion, garlic, parsley and red pepper flakes packed into shallow-fried aubergines.
Aubergine becomes rich and mellow as it absorbs the cooking oils and tomato juices. Lamb gives the filling a deep savoury character, while garlic, onion and pepper flakes add aromatic warmth and parsley keeps the finish fresh.
Each aubergine is soft and collapsed around a visible channel of browned lamb and red tomato filling. Tomato and green pepper sit on top, and a little concentrated cooking liquid gathers around the glossy, tender aubergines.
Allergens in this recipe
Allergen details are not yet confirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Karniyarik
Özlem Warren's Lamb Karnıyarık.
- AuberginesTender split vegetable shells
- Ground lambSavoury meat filling
- OnionSweet savoury aromatic
- GarlicAromatic depth
- Chopped tomatoesJuicy filling base
- Tomato pasteConcentrated tomato depth
- WaterBaking liquid
- Flat-leaf parsleyFresh herbal lift
- Olive oilFilling cooking medium
- Canola oilShallow-frying medium
- Tomato slicesDecorative juicy topping
- Green bell pepperFresh pepper topping
- Red pepper flakesWarm pepper seasoning
- SaltSavoury seasoning
- Black pepperPeppery seasoning
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Aubergines:
- Ground lamb:
- Onion:
- Garlic:
- Chopped tomatoes:
- Tomato paste:
- Water:
- Flat-leaf parsley:
- Olive oil:
- Canola oil: . The source permits canola or groundnut oil; this profile fixes the canola-oil option and does not include groundnut oil
- Tomato slices:
- Green bell pepper:
- Red pepper flakes:
- Salt:
- Black pepper:
Origins & food traditions
Turkish cookery author Özlem Warren supplies the complete lamb karnıyarık recipe selected here and describes it as a dish found throughout Türkiye with roots in Ottoman palace cooking. A Kitchen in Istanbul independently identifies karnıyarık as a classic Turkish home dish of fried aubergine stuffed with a meat-and-tomato sauce and served hot.
Countries
- Türkiye
- TürkiyeCatalogue link pending review
Cuisines & regions
- Turkish Cuisine
- Ottoman Cuisine
- Turkish CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.