Karni Yarik
Split Aubergines Traditionally a Turkish meal starts with the hot main course prepared with meat, fish, chicken or game. Next is served a lighter dish, either cooked in olive oil and served cold or a light pilav, pasta, or börek. Aubergines are at their best now. We recommend Karniyarik, split aubergines stuffed with a little mince meat, onions, peppers and tomato. For this eye-catching main course, long aubergines should be halved. Smaller ones can be left whole - each one makes a serving.
- 4 long or 8 small aubergines
- 1 large onion
- 1 sweet green pepper, seeded and sliced
- 2 tablespoons butter
- 100g minced beef or mutton
- 1 tomato
- 1 bunch fresh parsley
- 1 teaspoon sugar
- Wash the aubergines and discard the stalks. If long, halve them. Wipe dry.
- Fry the aubergines, unpeeled, lightly all over in very hot butter. Remove with a slotted spoon and set aside.
- If needed add a little more butter to the pan and stir-fry the onion, pepper and minced meat until the meat is brown and ll the moisture is absorbed. Turn off the heat and season with salt.
- Using a sharp knife, cut the tomato into slices. Set aside eight slices and chop the rest. Finely chop the parsley. Stir the tomato and parsley into the mince filling and blend with a spoon.
- Lay the aubergines side by side in a heavy saucepan or shallow flameproof dish. With a knife, split each of the aubergines lengthwise in the centre, leaving two centimetres at either end. Carefully enlarge the split with a tablespoon and make room to spoon in the filling. Place a slice of tomato on each karniyarik before returning to the heat.
- Season with a teaspoon of sugar, add two cups of hot water and simmer, covered, for a good 20 minutes, until the sauce reduces. Serve straight away.
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- From Purple Reign Cooking with aubergines
- Cornucopia 10
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| Bulgur Pilav Bulgur Pilav is the traditional accompaniment. Bulgur cooks faster and tolerates more water than rice. It does not need to be soaked beforehand because, to produce bulgur, the wheat grain is already parboiled and cracked.
- 12 cups bulgur (cracked wheat)
- 4 1/2 cups chicken or beef stock
- 1 green pepper
- 1 tomato
- Saute the chopped onion and pepper in butter. Season with salt. Add the peeled and diced tomato and fry for a few minutes more.
- Pour over the hot stock, slowly stir in the rinsed bulgur and bring to the boil.
- Simmer on a very low heat until all the juice is absorbed. Bulgur should be tender but slightly al dente. If too firm, add a little hot water. The grains should expand and separate from each other.
- Serve piping hot .
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- From Stock Taking: Cooking Pilavs
- Cornucopia 7
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| Ripe Peaches For dessert, gorge on peaches, which flood street markets at this time of year, oozing with flavour and juices.
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- See Perfect Peach
- Cornucopia 23
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