John Myers
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Karniyarik with Tomato Bulgur and Cacik, with Coleslaw
The perfect karniyarik with tomato bulgur and cacik, with coleslaw recipe with a picture and simple step-by-step instructions.
For Karniyarik:
- 5 Pc. Eggplant
- 200 g Lamb
- 1 Pc. Onion
- 1 Pc. Tomato
- 4 Pc. Garlic cloves
- Salt and pepper
- Paprika pulp
- Oil
For bulgur:
- 1 Pc. Onion
- 5 Pc. Tomatoes
- 200 g Bulgur
- 3 tbsp Oil
- 1 tbsp Tomato paste
- Salt and pepper
For Cacik:
- 4 tbsp Yogurt
- 1 Pc. Clove of garlic
- 3 tbsp Dried mint
- 0,5 Pc. Cucumber
- Salt
For coleslaw:
- 0,25 Pc. Red cabbage
- 0,25 Pc. Iceberg lettuce
- 3 tbsp Pomegranate cider vinegar
- 4 tbsp Balsamic vinegar
- 0,5 Pc. Lemon
- Salt
- Oil
- Pepper
Karniyarik:
- Wash the eggplant and peel it off in strips. Place the aubergines in salted water for about 30 minutes. Then grease the eggplants well with olive oil. Cut an opening in the middle (for the filling later). The aubergines need to bake for about 25 minutes.
- In the meantime, fry the onions in a pan with oil and add the meat, add the tomato paste, garlic, salt, pepper and fry well. Peel and chop the tomatoes, add them to the minced meat mixture and let them simmer.
- Place the eggplant in a baking dish and pour the mixture into the opening. (About 2 tbsp.) Bake in a hot oven at 220 ° C top / bottom heat for about 20 minutes.
Bulgur:
- Cut the onion into small cubes. Fry the onion with oil in a saucepan and add a tablespoon of paprika pulp. Wash and add bulgur.
- Peel and chop the tomatoes. Then add these to the pot and mix everything well. Season with salt and pepper. Add water and simmer well. Then close the lid and let it rest on the lowest level for about 30 minutes.
Cacik:
- Peel and chop the cucumber. Add yogurt, mint and a crushed clove of garlic and season with salt. Mix everything well.
Coleslaw:
- Cut the red cabbage and lettuce into small pieces and dress with the specified ingredients.
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