🍆Fırında bol kıymalı pratik karnıyarık. Lezzet garantili. #keşfet #patlıcanmusakka😋

Fırında pratik ve bol kıymalı patlıcan musakka… Deneyen herkes bayılıyor!

Malzemeler:

iç malzemesi,
çay bardağında 1 parmak sıvı yağ
250 gram kıyma
1 adet orta boy soğan Kuşbaşı doğranmış
2-3 diş sarımsak 1 adet sivri biber
1 adet ince doğranmış domates
bir çay kaşığı biber salçası
1 tatlı kaşığı kadar da domates salçası
Ayrıca bir tatlı kaşığı domates salçası üzerine sos için
bir çay kaşığı karabiber
1 çay kaşığı tuz
3-5 dal maydanoz ince doğranmış

5-6 adet orta boy patlıcan üzerini süslemek için domates dilimleri 1 adet ve 2 adet yine üzerini süslemek için sivri biber

#patlıcanmusakka, #musakka, #yemektarifi, #pratiktarif, #akşamsofrasi, #nefistarifler, #fırıntarifi, #anneyemegi, #kolaytarif, #turkmutfagi, #keşfet, #keşfetedüş, #yemekvideoları
Hello, my dear followers. Today, I’m making a delicious karnarika, a must-have dish. I’ll share this recipe, step by step, that’s both practical and perfect for your guests . I’ll include all the measurements I used in the video description. You can follow along there. First, I’ll prepare the karnarika filling. I pour a finger-sized teacup of oil into my bowl and add 250 grams of ground meat. Now, I’ll add one medium-sized diced onion and two cloves of garlic . Now, I’ll add one small red pepper. Don’t chop the peppers too large; they’re small. And I’ve also diced one tomato into very small pieces. I’ll add that too. After sautéing the ingredients thoroughly, I add one teaspoon of red pepper paste and one teaspoon of tomato paste. I reserved about a teaspoon of the tomato paste, as you can see. I’ll use that as a topping and use the sauce. Yes, I will. After sautéing the tomato paste, I add a teaspoon of black pepper and a teaspoon of salt to the mixture. I also chopped 3 green parsley. After adding that, I’ll stir it around and turn off the heat. My filling is ready. Now I’m going to fry the eggplants. I’m turning off the heat. I peeled the eggplants in strips like this and prepared them by making a notch in the middle. Yes, I’m adding the eggplants to my oil. Once the eggplants are browned enough, we’re placing them in our bowl. Yes. After frying the eggplants, I’m opening the bowl and filling them with the ingredients I’ve prepared, friends. Now I’m going to cover them with tomatoes. And on top of that, I’m leaving a piece of pepper that I’ve cut in half. I’m going to slowly add a cup of water to the teaspoon of tomato paste that I’ve set aside earlier and then I’m going to dilute the paste. Yes, friends, I diluted it with 1.5 cups of water in total. Now I’m adding this water to the bottom of the tomato paste. I’m not adding any oil to the bottom, friends. Since we’ve already fried the eggplants, they’ll cook in their own oil. Now I’m going to bake my slitted belly in a preheated oven at 180°C (350°F), top and bottom. I’ll keep checking with a fork until they’re cooked through. Once they’re done, I’ll remove them from the oven. So, friends, our slitted belly is done. The smell and color are amazing. If you try them, be sure to share them in the comments. See you in the next recipe. Goodbye for now.

KAYNAK