| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
Turkish |
Ethnic, Turkish, Vegetables, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1 |
|
Oval eggplant |
|
|
Salt |
| 4 |
|
Zucchini |
| 3 |
|
Sweet green peppers |
| 250 |
g |
Okra, optional |
| 250 |
g |
Green beans |
| 4 |
|
Tomatoes, ripe peeled |
| 1/2 |
c |
Olive oil |
| 3 |
|
Onions, sliced |
| 2 |
|
Garlic cloves, crushed |
| 1/4 |
c |
Chopped parsley |
|
|
Freshly ground black pepper |
| 1/2 |
c |
Water |
INSTRUCTIONS
There is some confusion about the name of this dish. To the Turks,
Turlu is a lamb or chicken and vegetable casserole. Yet in other
countries of the region Turlu is prepared as an all-vegetable
casserole, with cooks admitting to it being a Turkish dish. Guvec on
the other hand is a casserole of meat or poultry and vegetables, or
vegetables on their own. Oven temperature: 180 C (350 F) Cooking time:
1-1/2 to 2 hours Remove stem from eggplant, wash well then peel off 1
cm (1/2 inch) strips of skin lengthwise at intervals giving a striped
effect. Cut long eggplants in 1 cm (1/2 inch) slices; oval eggplant
should be quartered lengthwise, then cut into chunky pieces. Spread
eggplant on a tray and sprinkle liberally with salt. Leave for 30
minutes, then pat dry with paper towels. Trim zucchini and cut into 4
cm (1-1/2 inch) pieces. Remove stem and seeds from peppers and
quarter. Wash, trim and (if desired) de-fuzz okra. Soak in vinegar to
remove slime. Drain. String beans if necessary and slit in half
(French cut). Slice tomatoes. Heat half the oil in a frying pan and
fry eggplant until lightly browned. Remove to a plate - do not drain.
Add remaining oil to a pan, add sliced onions and fry gently until
transparent. Stir in garlic, cook 1 minute, then remove pan from
heat. Place a layer of eggplant in the base of a casserole dish. Top
with some of the zucchini, peppers and beans. Spread some onion
mixture on top and cover with tomato slices. Sprinkle with salt,
pepper and some of the parsley. Repeat until all ingredients are used,
reserving some tomato slices and parsley. Place prepared okra on top
if used and cover with last of tomato. Sprinkle with parsley, salt and
pepper and add water and oil drained from eggplant. Cover casserole
and cook in a moderate oven for 1 to 1-1/2 hours until vegetables are
tender. Serve from casserole as an accompaniment to roast or grilled
meats or poultry. Often this is served as a light meal on its own;
bread and peynir (feta) cheese are then served with it. Source: The
Complete Middle East Cookbook - by Tess Mallos : ISBN: 1 86302
069 1 From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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