Stuffed eggplant: Difference between revisions
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| region = [[Turkey]], [[Azerbaijan]], [[Iran]], [[Greece]], [[Cyprus]], [[Syria]], [[Lebanon]], [[Palestine]], [[Israel]] |
| region = [[Turkey]], [[Azerbaijan]], [[Iran]], [[Greece]], [[Cyprus]], [[Syria]], [[Lebanon]], [[Palestine]], [[Israel]], Italy |
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==Palestine and Israel== |
==Palestine and Israel== |
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Eggplants are stuffed with meat ([[Lamb and mutton|lamb]] or beef) and [[bulgur]] or [[rice]] but a bit distinctly than its neighbors because of a wider use of different flavors of the dish by region like tamarind, date, etc., also there is a wider use of spices than there is in Iran, Turkey and Azerbaijan. The ingredients include eggplant, minced meat, rice, bulgur, onion, tomato paste, sumac, tamarind juice, lemon juice, date honey, allspice, cinnamon, nutmeg, pine nuts, almonds, walnuts, tomato, parsley, mint, salt, black pepper and olive oil. |
Eggplants are stuffed with meat ([[Lamb and mutton|lamb]] or beef) and [[bulgur]] or [[rice]] but a bit distinctly than its neighbors because of a wider use of different flavors of the dish by region like tamarind, date, etc., also there is a wider use of spices than there is in Iran, Turkey and Azerbaijan. The ingredients include eggplant, minced meat, rice, bulgur, onion, tomato paste, sumac, tamarind juice, lemon juice, date honey, allspice, cinnamon, nutmeg, pine nuts, almonds, walnuts, tomato, parsley, mint, salt, black pepper and olive oil. |
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==Italy== |
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In Italy, stuffed eggplant are cooked in oven, and can be filled with [[mozzarella]] cheese (in [[Roman cuisine|Rome]]), or with minced meat (in [[Cuisine of Sicily|Sicily]]).<ref>{{cite book |
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| last=Gosetti Della Salda |
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| first= Anna |
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| title=Le ricette regionali italiane |
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| publisher=Solares |
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| location= Milano |
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| year=1967 |
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| language=Italian |
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}}</ref> In Sicily, eggplants of the violet variety are used. |
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==See also== |
==See also== |
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Revision as of 14:00, 7 August 2021
 | This article needs additional citations for verification. (May 2009) |
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| Course | Meal |
|---|---|
| Region or state | Turkey, Azerbaijan, Iran, Greece, Cyprus, Syria, Lebanon, Palestine, Israel, Italy |
| Serving temperature | Hot |
| Main ingredients | Eggplant |
Stuffed eggplants (Template:Lang-az, Iran: karni yarikh, Template:Lang-tr,[1] Template:Lang-it) are a dish typical of many countries.
Turkey
Eggplants are stuffed with meat (lamb) and rice. In Turkey, this dish is called “patlıcan dolması, imambayıldı, karnıyarık” The ingredients include eggplant, minced meat, rice, onion, tomato paste, tomato, parsley, mint, salt, black pepper and sunflower oil. Optional ingredients include sumac, lemon juice, allspice, cinnamon, pine nuts, almonds, walnuts, mint, and olive oil which may be added for a better taste.
Azerbaijan
Badımcan dolması includes tomato, sweet pepper, and aubergine stuffed with minced meat mixed with chickpeas.
Palestine and Israel
Eggplants are stuffed with meat (lamb or beef) and bulgur or rice but a bit distinctly than its neighbors because of a wider use of different flavors of the dish by region like tamarind, date, etc., also there is a wider use of spices than there is in Iran, Turkey and Azerbaijan. The ingredients include eggplant, minced meat, rice, bulgur, onion, tomato paste, sumac, tamarind juice, lemon juice, date honey, allspice, cinnamon, nutmeg, pine nuts, almonds, walnuts, tomato, parsley, mint, salt, black pepper and olive oil.
Italy
In Italy, stuffed eggplant are cooked in oven, and can be filled with mozzarella cheese (in Rome), or with minced meat (in Sicily).[2] In Sicily, eggplants of the violet variety are used.
See also
References
- ^ "Etli Patlıcan Dolması Tarifi - Nefis Yemek Tarifleri". nefisyemektarifleri.com. 18 September 2010.
- ^ Gosetti Della Salda, Anna (1967). Le ricette regionali italiane (in Italian). Milano: Solares.
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