Fried eggplant

Patlıcan kızartma being prepared for service within a karışık (mixed) kızartma tray
Fried eggplant (or fried aubergine)

Patlıcan kızartma[1] or Patlıcan kızartması[2][3] (Turkish for fried eggplant) is an eggplant dish from the Turkish cuisine. It is such a common dish during summer months that this season used to be called "patlıcan kızartma ayları" (fried eggplant months)[4] in Ottoman Istanbul, where this generalized frying caused huge fires and destroyed entire mahalles due to the abundance of old wooden houses.[5][6]

Turkish style patlıcan kızartması is usually eaten with a garlic yogurt or tomato sauce. In Arabic and Israeli cuisines, fried eggplant is typically served with a tahini sauce.[7] In Israel, it is used to make sabich: a popular sandwich of fried eggplant and hard boiled egg in a pita.[8]

See also

References

  1. ↑ Prof. Dr. Fatih Gültekin (7 August 2014). Gıda Katkı Maddelerine Yönelik TÜKETİCİ REHBERİ. Server İletişim. pp. 165–. ISBN 978-975-8757-36-7.
  2. ↑ Our world of the arts. Yapı ve Kredi Bankası. 1995.
  3. ↑ Necmettin Halil Onan (1943). Dilbilgisi. Milli Eğitim Basımevi.
  4. ↑ Vahdettin Engin (2010). Cumhuriyetin aynası Osmanlı. Yeditepe. ISBN 978-605-4052-21-9.
  5. ↑ Burhan Oğuz (2005). Türkiye halkının kültür kökenleri: teknikleri, müesseseleri, inanç ve âdetler. Halk eczacılık ve sağaltma teknikleri. [Anadolu aydinlanma vakfı]]. ISBN 978-975-428-002-9.
  6. ↑ Burhan Arpad (1983). Yokedilen İstanbul: gözlemler, belgeler, anılar. Türkiye Turing ve Otomobil Kurumu.
  7. ↑ Caroline (2017-08-09). "Roasted eggplant with tahini". Retrieved 2018-05-08.
  8. ↑ Hybrid Power: The Iraqi-Israeli Sabich
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.