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Karniyarik, Bulgur Pilaf and Cigarette Borek

Just like the Mung Bean Salad, Karniyarik wasn’t included in the initial menu for the SF Chronicle article. Instead, I wanted to do a Turkish version of a dish that could have easily filled two full pages of my taste journal if I had ever kept one.

It is the Chicken Claypot I ate at The Slanted Door. I thought adding chickpeas and peppers and tomatoes from my father’s garden will definitely make the dish Turkish, but without the sugar and caramel flavor, the dish would have never shown the influence of the original. So, in short, I ditched the idea and decided to go with my most favorite Turkish dish: Karniyarik. Literally translated, karniyarik means split belly, named after the process of splitting the eggplants and stuffing them with the minced meat mixture.

At the end of the post, you’ll find recipes for the rest of the menu. These recipes are, again, based on ingredients found in Turkey. Especially cooking times may differ, so if you’re living in the US, I recommend that you follow Janet’s instructions instead. You know where to find them.

For the Bulgur Pilaf photo, I was torn between two amazing pots.

Here’s the one I finally decided on:

Bulgur Pilaf

And here’s the other one that was just as beautiful. The above is authentic Turkish, so it was the obvious choice.

Bulgur Pilaf 2

Oh, and here’s the borek dish. It is super easy to prepare.

Borek 2

Enjoy!

CIGARETTE BOREK RECIPE

Serves 4

Ingredients

  • 2 sheets of yufka, each cut into 6 triangles*
  • 6 thin slices of pastirma (spicy air-dried cured beef)**
  • 2 ounces Turkish Kasar cheese***
  • 4 ounces feta cheese
  • 2 tbsp fresh dill, chopped finely
  • Canola oil, for frying

* Here’s where you can buy yufka, pastirma and Kasar cheese online.

** You can substitute breasola for pastirma.

** You can substitute Jack cheese for Kasar cheese.

Method

  1. Cut yufka into 12 equal triangles and set aside.
  2. In a bowl, combine feta cheese and dill and mash with a fork.
  3. Place one triangle of yufka on the countertop and arrange slices of pastirma and Kasar cheese or feta cheese &dill on the wider end, fold in the sides and roll like a cigarette. Moisten the pointed tip with water and press gently to secure filling.
  4. Repeat with remaining filling.
  5. Heat oil over medium-high heat to 375F and fry the boreks in two batches. Transfer immediately to a plate lined with paper towel to drain.

BULGUR PILAF RECIPE

Ingredients

  • 1 tablespoon butter
  • 2 tablespoons extra-virgin olive oil
  • 2 medium onions, chopped
  • 1+1/2 cups (320 gr) medium-grain bulgur
  • 2+1/2 cups boiling water
  • 2 tomatoes, skinned and diced
  • 3 peppers, chopped
  • 1/2 tablespoon tomato paste
  • 1/2 tablespoon red pepper paste
  • 1 tablespoon dried mint flakes
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon sumac
  • 1 teaspoon dried sweetbasil
  • 1+1/2 teaspoons salt
  • Pinch of ground black pepper

Method

  1. Put the bulgur in a sieve and rinse under cold running water until the water runs clear. Set aside to drain.
  2. In a medium saucepan, melt butter and olive oil over medium-high heat. Add onions and saute, stirring occasionally, until beginning to brown.
  3. Add tomato and red pepper pastes and saute for another 6 to 8 minutes.
  4. Add bulgur; stir to coat.
  5. Add tomatoes, dried mint flakes, red pepper flakes, sumac, sweetbasil and salt.
  6. Add boiling water and cook covered until most of the liquid is absorbed.
  7. Continue simmering on low heat until liquid has evaporated and bulgur is tender, about 25 minutes.
  8. Remove from heat and stir in the sliced green peppers. Place a double thickness of paper towels on the surface, cover with lid and set aside to steam for 15 minutes.

KARNIYARIK RECIPE

Ingredients

  • 4 eggplants
  • 1/2 pound (250 grams) ground beef
  • 1 large onions, diced
  • Flat leaf parsley, for garnish
  • 2 tomatoes, one sliced thinly other one grated
  • 2 sweet green peppers, sliced into two lengthwise*
  • Ground pepper, salt
  • 2 cloves garlic, thinly sliced
  • 1/2 cup boiling water
  • 1 tbsp tomato paste, divided
  • Canola oil, for frying
  • 1 tbsp granulated sugar
  • 2 tbsp olive oil, divided

* You may have a hard time finding this type of pepper. You can substitute green chile for it.

Method

  1. Pare eggplants in stripes lengthwise.
  2. Place eggplants in a large bowl of salted water, invert a plate over the eggplants to keep them submerged in water and set aside for 30 minutes to remove any bitterness.
  3. Drain and dry well with paper towels.
  4. Add enough canola oil to a large skillet to reach a depth of 2 inches. Heat oil over medium-high heat and fry the eggplants in two batches. Transfer immediately to a plate lined with paper towel to drain. Once drained, place eggplants in an oven dish and set aside.
  5. Preheat your oven to 375 F.
  6. In a separate skillet, place 1 tbsp olive oil and garlic and cook over medium-high heat until garlic is evenly browned. Add diced onions and saute until translucent.
  7. In a separate skillet, place 1 tbsp olive oil with ground beef and cook over medium-high heat.
  8. Combine onions and beef and grate one tomato over the beef mixture. Add 1/2 tbsp tomato paste adjust seasoning and cook until all tomato juice evaporates.
  9. With the help of two spoons, slit eggplants into two, leaving the tops and bottoms attached.
  10. Sprinkle 1/4 tbsp sugar on each and stuff with the ground beef mixture. Slice one tomato thinly and arrange one slice and half a slice of green pepper on each eggplant.
  11. Whisk together boiling water and the remaining 1/2 teaspoon tomato paste. Spoon a little over the eggplants to moisten them and pour the rest around them. Bake until the peppers have softened and the liquid in the pan has reduced to syrupy juices, 30-40 minutes. Serve warm.

July 1, 2008 · 22 Comments Categories: Meat, Rice and Grains, Turkish Cuisine, Vegetable Tags: börek, bulgur, karnıyarık, pilaf

« Mung Bean Salad
Semolina Halva with Turkish Ice Cream »

Reader Interactions

Comments

  1. inga

    July 1, 2008 at 9:15 pm

    Everything looks so delicious…especially that Pilaf!

    Reply
  2. valentina

    July 1, 2008 at 10:07 pm

    Cenk, I love all the three dishes. The ingredients really make my mouth water. congratulations on such wonderful execution. Greetings from Singapure.

    Reply
  3. Silvia

    July 2, 2008 at 5:27 am

    I have to tell you that you are a truly great chef indeed and a really good photgrapher also!
    Have a good day
    Silvia

    Reply
  4. The Mansion

    July 2, 2008 at 12:45 pm

    it is SUMMER , This is getting boring. Some summer dishes please………

    Reply
  5. Fearless Kitchen

    July 2, 2008 at 2:00 pm

    These all look wonderful. I’m especially keen to try the karniyarik – it looks so delicious, and great to serve to a crowd!

    Reply
  6. S

    July 2, 2008 at 5:51 pm

    Cenk, thanks for the wonderful recipes for authentic Turkish cuisine. They look great!!

    Reply
  7. tangobaby

    July 2, 2008 at 11:05 pm

    These photos are making me so hungry! Great pics and delicious recipe.

    Reply
  8. Tony

    July 4, 2008 at 11:34 pm

    I love your choice of pots for the presentation. The purple backdrop is also great against the stainless steel. Congrats on the article!!
    My grandmother recently made me a couple logs of bastirma and they’re sitting in my freezer right now : ) (although in Halab they call it qadeed and not bastirma for some reason, but I love it all the same).

    Reply
  9. Cynthia

    July 5, 2008 at 2:01 am

    You are a master in the kitchen. I love the pot with the cover in the 4th photograph.

    Reply
  10. Shaun

    July 9, 2008 at 9:39 am

    Cenk ~ I have a great weakness for aubergines and have made many “split belly” versions. I love the smokiness that is absorbed by the meat. This is a killer of a dish – pitch-perfect, savoury, filling.

    Reply
  11. Vera

    July 11, 2008 at 10:43 am

    I’ve cooked Karniyarik!wonderful!thank you for the recipe.

    Reply
  12. Marleen

    December 10, 2008 at 8:56 am

    Finally a recipe for bulgur pilav that satiesfies my husband 🙂 I tried everything to make my bulgur taste like his mom’s but to no avail, until now 🙂 turkish men can be very particular about food, and us poor foreign women are just at a loss sometimes 🙂 Thanks Cenk!

    Reply
  13. Cenk

    December 11, 2008 at 10:13 am

    Marleen – Glad to hear your husband liked it!

    Reply
  14. BobbyV

    February 22, 2009 at 1:17 pm

    I’m so glad to have found your website. I spent 2 wonderful years living in Incirlik near Adana, Turkey. I remember the cigar borek, the fresh baked, crusty bread, and the eggplant Karniyarik. I also remember the warmth and friendship shown me by the Turkish people during my travels through their beautiful country.
    te?ekkür ederim, sa?ol

    Reply
  15. Rachel

    July 17, 2009 at 5:06 pm

    Wow, those pots are amazing.

    Reply
  16. Mia

    September 10, 2009 at 12:21 am

    We have something very much like the borek in bosnia, burek, and im assuming it’s originally turkish. thank you for the recipe, i can taste it already!

    Reply
  17. Sibel Gençaydin

    February 16, 2010 at 1:23 am

    Toronto’dan selamlar Cenk!

    Hayatimda ilk defa senin tarifinle karniyarik yaptim. Gercekten anneannemin yaptiklari kadar lezzetlilerdi. Sanirim puf noktasi icine serpistirdigin seker. Bir suru tarife baktim ama bu kucuk detayi goremedim.

    Tariflerin ve muhtesem blogun icin cok tesekurler. Hergun isten eve gelince merakla guzel fotograflarinla suslenmis yeni yazdigin tarif ve yazilari okuyorum.

    Bu arada seninle ve okuyucularinla yeni kesfettigim bir dergiyi paylasmak istedim. Onceden soyleyeyim dergiyle uzaktan yakindan alakam yok, tesadufen online buldum uye oldum. Adi Cornucopia (http://www.cornucopia.net/) Dergi senede 3 kere Ingilizce basiliyor ve tamami Turkiye ile ilgili. Gercekten hem gorsel hem icerik acisindan muhtesem diyebilirim.

    Tarif icin tekrar cok tesekkur ederim.

    Sibel

    Reply
    • Cenk

      February 16, 2010 at 10:59 am

      sibel – Afiyet olsun. Aslında karnıyarığın sırrı iyi patlıcanda. Şeker elbette tat katıyor ama babamın bahçesinden koparıp getirdiği ve annemin pişirdiği karnıyarığın yanına yaklaşabilen bir tane bile yemedim. Dergi linki için çok teşekkürler. Ben değilim ama arkadaşlarım abone, ve her sayısını ziyafet çekermiş gibi okuyorum.

      Reply
  18. karni yarik

    March 6, 2010 at 5:11 pm

    coook guzel

    Reply
  19. esen

    September 13, 2010 at 8:52 am

    merhabalar blogu uzun zamandir takip ediyorum ve gecen hafta itibariyle san franciscoya tasindim burayla ilgili gastronomik bilgilere ihtiyacim var aklima senin de burda ldugun ve muhtemelen burdada yemek yaptigin aklima geldi malzemeler es gecilmemesi gereken restoranlar turk malzemeler satan yerler belki hepsi isime yaricaktir,cunku daha eve gecmedigim icin ac kaldim burda 🙁 simdiden tesekkurler…

    Reply
    • Cenk

      September 13, 2010 at 12:03 pm

      Esen – Market alışverişi olarak en iyi yerler Whole Foods ve Ferry Plaza’daki Farmer’s Market. Türk malzemeleri satan San Francisco içinde bir yer hatırlamıyorum. San Jose taraflarına arkadaşlarıma gittiğimde orada bulabilirdik ama adres vs. hatırlamıyorum. Eminim Google’a yazsan bulursun. Restoran önerisi olarak da ilk aklıma gelenler Betelnut, Slanted Door, In-n-Out Burger, Zuni Cafe ve Chez Panisse (Berkeley’de) ama genel olarak San Francisco’daki ucuz ufak restoranlar bile şahanedir. Aç kalınabilecek en son şehirde yaşıyorsun.

      Reply
  20. Martina

    January 22, 2012 at 1:11 pm

    oh my goodness!! i have to try the eggplants! i adore the turkish cuisine!

    Gülle Gülle

    Greetings from France

    Reply

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