We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Jesus: The half has never been told

Turlu (mixed Vegetable And Meat Casserole)

0
(0)
CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Meats, Grains Turkish Middle east, Time/life, Turkish, Veal, Vegetable 6 Servings

INGREDIENTS

1 Eggplant, about 1 pound
6 T Butter, cut into 1/4 inch
pieces and clarified
2 lb Veal, lean boneless or
lamb prefer from the
shoulder cut into 1 inch
cubes
1/2 c Onion, finely chopped
1 1/2 t Salt
1/2 lb String beans, fresh trimmed
and cut in half
2 Zucchini, or other summer
squash about 1 pound
peeled and cut crosswise
into 2 inch pieces
1/2 lb Okra, fresh washed and
trimmed of stem ends
1 lb Potatoes, boiling peeled &
cut into 2 inch cubes
1 lb Tomato, cut into 1/4 inch
thick slices
1/4 lb Green peppers, Italian type
long green cut lengthwise
into halves and seeded
Black pepper, freshly ground
2 c Water

INSTRUCTIONS

With a sharp knife, cut the stem form the eggplant and peel it
lengthwise, leaving 4 evenly spaced 1 inch wide strips of peel  intact.
Cutting between the strips, divide the eggplant lengthwise  into
quarters. then cut into 2 inch cubes and set aside. In a heavy 5  to 6
quart casserole, heat the butter over moderate heat until a drop  of
water flicked into it sputters instantly.  Add the meat and brown  it
lightly, turning the pieces frequently with a spoon and regulating  the
heat so they color quickly and evenly without burning. Stir in  the
onions and ½ teaspoon of the salt, reduce the heat to low, cover
tightly and simmer for 30 minutes, or until the meat is tender and
shows no resistance when pierced with the point of a small, sharp
knife. Preheat the oven to 350 degrees (F). Scatter the string beans
evenly over the meat, then in separate layers, spread the eggplant,
squash, okra, potatoes, tomatoes and green peppers on top. Sprinkle
the vegetables with the remaining 1 teaspoon of salt and a few
grindings of pepper, and pour the water over them. Bring to a boil
over moderate heat, then cover tightly and bake in the middle of the
oven for about 1 hour, or until most of the liquid is absorbed by the
vegetables. Serve at once, directly form the casserole. Source: Time
Life Series: Middle Eastern Cooking  "crica  69"  MMed by:
earl.cravens@salata.com Posted to recipelu-digest by GramWag
<GramWag@aol.com> on Mar 18, 1998

A Message from our Provider:

“Before you turn your back on Jesus, look at his.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 670
Calories From Fat: 318
Total Fat: 35.6g
Cholesterol: 242.7mg
Sodium: 985.6mg
Potassium: 1868.4mg
Carbohydrates: 23.5g
Fiber: 4.6g
Sugar: 6.7g
Protein: 62.5g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?