How about if I steam the eggplant first? Then do the roasting later on just before serving? It will absorb less oil.

@@Arugula100 it can be done I believe. I have made it by grilling the eggplant and my mother almost always bake it. Steaming would result a similar texture so you should try it. It may be too watery but, at the end one must fill the eggplant with minced meat mixture and bake(or cook on stove in a Pan ) it, in this process the broth and sauces of the mixture would infuse into the eggplant, so I don't think there would be a problem. Deep frying, however absorbs too much oil, whether the oil is hot or not

Fantastic suppliment to this brilliant video - thank you so much for the detailed explanation 🎉

👍🔥

The only fault of turkish cuisine is lack of advertisement. Otherwise turkish cuisine would be one of the famous cuisines of the world. Like indian, italian and french cuisines

Nope it's not

After Mexican food, Turkish is on my second spot 😉

Persian food is delightful so, from a persian it is a huge compliment . ( that turkish cuisine deserves totally). I am French and they are among my favorite cuisines.

Plus tea and kunefe as a dessert !

Daha bugun yedim. Cacik yerine yogurt vardi sadece😉

Only akp supporters can eat karni yarik. Avarage people can not buy meat in turkey very expensive. Occklari

Biz hep böyle üçü bir arada yerdik ailece 😢❤

karnıyarık ve cacık mı? yanına pilav ve koyu kıvamlı ayran. cacıktaki salatalık çok farklı bir tat ve bozar.

Thank you! Glad you found the channel and enjoyed the content! I was under the impression that most of the people prefer the "funny" type of cooking videos. Much appreciated!

@@HungryManKitchen For certain. New sub as well. I come for techniques and ideas. If I want to watch an episode of Beavis and Butthead I can look it up on a different channel. Chef John knows how to add humor without turning his content into an episode of Merry Melodies. I digress... Sometimes less is more.

Does that mean you double bake the eggplant if you don't want to fry?

I baked my eggplant.

@@kelly01212 YES. I baked my eggplant after I split it for 30 minutes at 400 F. Stuffed it & baked it again at 400F for 30-40 minutes. Just to make sure the eggplant was cooked thoroughly.

@@l.aspecial5217 Where are YOU from...???

Very useful info👍

He already indicated all the informations you gave in the description part. You didn't have to put all the effort to a comment like this :) Btw, Im Turkish aswell and this recipe is like 10/10. Just like the way our mothers do this. But not without a pilav, eating karnıyarık without pilav is a sin. Greetings from Istanbul.

@@dpDenizParlak didnt see, doesnt matter :)

Merak etmeyin, video sonrasinda pilav ve cacik ile goturuldu 🙂

@@HungryManKitchen oooh afiyet olsun ☺️❤

Is this a famous dish in Turkey? It looks delicious, cheers from Italy

🙏

🤣🤣🤣🤣

Glad you liked it!!

It is indeed, thank you!

Because according to latest genetically researches not just same cultural roots we are relatives too 😉

@@osuzmetas This is quite true. Puglia is in southern Italy, part of Magna Grecia where the Mycenaeans settled. The same is true, particularly in Western Anatolia. The turkic people invaded and imposed their languange, religion etc upon the locals of that region of Anatolia much later. This particular recipe is attributed to the local Anatolians

​@@notmyfirstrodeo2670 absolutely yes. I come from Taranto, which was the capital of Magna Graecia. Over the centuries we have had contact with many different populations and each of them has left something (language, architecture, traditions, recipes, etc...) in our history. We from Taranto love and are proud of our origins.

@@osuzmetas every population that lived on the Mediterranean is directly related. We are all one great people. If only we understood that there are more things we have in common than what divides us...

Thanks, glad you like it. Next time try it with Turkish rice pilaf 😉

@@HungryManKitchen u mean pilav

Your girlfriend is lucky

Enjoy your meal 🙂🙂 I'm Turkish and my mom makes this dish amazing. İf you want to eat from the hand of a turk, I can host you in our house🤚🤚🙂

It's "imambayıldı" if made with rice

Italian kitchen: 50% good food, 50% representation in media Greek kitchen: 80% good food, 20% representation in media Turkish kitchen: 100% good food, 0% representation in media

@@yusufbayraktaroglu9450 I dont agree with you. Italian food is 100% good food. Fresh, simple and delicious.

@@anastasia10017 Don't get me wrong, it is very good food. But, branding of Italian food is so successful. So it is very well balanced as 50-50.

​@@yusufbayraktaroglu9450 Katılıyorum bizim mantının İtalyan makarnasından ne gibi eksiği var. İçinde et, hamur ve yoğurt olan bir kombinasyon makarnadan aşağıya kalır mı. Gerçekten de yemeklerimizin tanıtım eksiği var. Tüm turistler Türk yemeklerinin lezzetli olduğu konusunda hemfikir neredeyse.

@@sumeyra8581 avupra'da dunyaca unlu peynirler var iste gorgonzola, goude, rokfort, danish blue, permagiano regiano vs. gecen sene bir Turkiye turu yaptim, koylere, kirsal yerlere. her yorenin kendine ozgu peyniri var ve muthis aromatik, tulum peynirleri, kuyu peynirleri, kuflu perynirleri, kars gravyeri, ezinesi, saymakla bitmez. hic biri avrupada (ya da dunyada) bilinmiyor. bunlara sahip cikmamiz, dunyaya tanitmamiz lazim. hem yabancilarin bu zenginliklerin tadina varmasi icin hem de bu degerlerin kaybolmamasi, yasamasi icin. markalasmasi lazim. tabiki bunu yapmak icin bottom-up bir yaklasimla eline kamera alip bir youtube hesabi acsan, gezsen, paylassan cok buyuk ve zevkli bir is olur. ama bunun top-down bir yaklasimla desteklenmesi gerekiyor. yani devletin markalasmaya onem vermesi, ureticiyi desteklemesi gerekiyor. malesef bu konuya stratejik yaklasmiyorlar. simdi secimler yaklasiyor. bir aday sunlari soyluyor. "bizim marka uretmemiz lazim, artik domates satamayiz, en azindan salca yapip satmamiz lazim. varillerle zeytinyagi satamayiz, siseleyip satmamiz lazim. italyanlar aliyorlar kendi zeytinyaglari gibi satiyorlar". bu adama sahip cikmamiz lazim.

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Thanks for watching!

I was wondering if you could skip frying. I would probably stuff with diced vegetables too. Looks awesome.

Hey can you please tell me how long I should put the eggplant in the over and can I ommit that much oil from the sauce? It will irritate my stomach x

@@batgirlp5561 you can also do in airfrier if you have.

you could fry in less oil like 3 tablespoons in low heat and cover the pan

​@@batgirlp5561 look up to imam bayıldı. That's what you're looking for

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This is not a Turkish dish it’s Armenian from Western Armenia from the city of Yetesia they changed it to Urfa the original name of this dish is sumpuck or sumpook upse. Similar to eggplant cassarole and we have it with meat and we have a vegetarian version of it and many other eggplant casseroles because we are Christian we have the fasting dishes version without meat. Most of the Armenian dishes from Anatolia was claimed to be Turkish and the names they changed to make it sound it’s Turkish like lahmajoun it’s Famous Armenian cuisine made from lavash bread and meat. The original name is missa losh. Armenians to make it popular and more appealing to the Syrian Arabic merchants in Syria they used Laham 3joon meaning bread and meat. This later became famous in Arabic countries and then the Turkish people during the outman ruling claimed it to be Turkish. In United States we call it Armenian Pisa to make it popular and easier to pronounce in American language. However, it doesn’t means it’s an American dish. Many and many Armenian dishes was claimed to be Turkish if you like I can send you the history the original names and the region it was created. It’s all about region and history.

but we dont love you arabs

Thank you so much!

This is one of the classic dishes in Turkey, try it with rice and cacik (Turkish tzatziki) ;)

This isn't Turkish this is an Armenian dish Karniyarik or Karni yerek. Karni is the ancient temple of the Armenian God of Fire Vahagn built before 301a.d. yarik means the mouth of a beast. The eggplant is supposed to be peeled in stripes to symbolize the columns of the remple and the yarik or yareck is where the fire comes out from which is the meat. Bon appetite and give thanks to the God because it is his power and strength you are consuming 🙏

@@lyranstarseed1508 How are you so sure?

The fanatics always invent such fairy tales. Karniyarik is a Turkish word meaning slit belly (in this case, slit eggplant). Karnı = belly, yarık = slit. Very bad that Armenians can't get rid of their psychosis and Turkophobia.

@@rcangs I'm sorry for your anger, but I am not armenian however I have extensive knowledge of history, and Karni is a remple predating Christianity in armenia that is 301 a.d. still standing and open to publick. Please stop your egerness to engage in racist remark against another culture. No one here has insulted you and the turkish people, we are talking about food, and if you know history then it is obvious who took what from whom.

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Thank you :)

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That chili paste is not spicey. And trust me, if you try this, you'll see that it's not a spicey dish

Look at the recipe of "İmam bayıldı" (=the muslim cleric/pastor fainted 😅) It's the meatless version, and better with olive oil. These two dishes have variants where if you re dieting you can skip frying and just fill the eggplants and cook it on stovetop, or just cook eggplants in the oven a bit and fill the ingredients in and then finish the cooking in the oven etc... But fried one is the best, obviously. Edit: oh I misunderstood, thought you were allergic to meat😅. Sorry. Anyways, maybe your mom would like it. 😅 Sorry again

Glad you like them Joe, have a great Sunday!

Thank you :)

Thank you so much!