TURLU
Provided by Martha Rose Shulman
Categories dinner, main course
Time 2h15m
Yield 6 servings
Number Of Ingredients 25
Steps:
- Stir together the tomato paste, 1/2 cup water, vinegar, sugar, cinnamon, fenugreek, paprika and half the parsley, mint and dill.
- Heat a large, heavy nonstick skillet over medium-high heat. Toss the eggplant slices with 2 tablespoons of the olive oil and salt to taste. Lightly brown, 3 to 5 minutes, as much eggplant as will fit in one layer in the pan, then turn and lightly brown the other side. Remove to a Dutch oven or earthenware casserole. Repeat with the remaining eggplant. (Alternatively, toss the eggplant with the olive oil in the casserole, cover and roast at 450 degrees for 20 minutes, stirring halfway through.)
- Turn the heat down slightly and add a tablespoon of oil and the onions to the skillet. Stir often until they soften, about 5 minutes, and add the peppers. Stir until the peppers and onions are limp, 5 to 8 minutes, and stir in a generous pinch of salt, half the garlic and the coriander seeds. Stir until the garlic is fragrant, about 1 minute. Transfer to the casserole with the eggplant. Add another tablespoon of oil and the zucchinis to the skillet. Cook, stirring or turning the zucchinis often until lightly colored on both sides and translucent, about 8 minutes. Season with salt and pepper, add the remaining garlic, stir for 30 seconds to a minute, and transfer to the casserole.
- Add the tomato paste mixture to the skillet and bring to a boil. Deglaze the pan, stirring and scraping with a wooden spoon. Pour into the casserole, and add the tomatoes, bay leaves, 2 more tablespoons olive oil, if desired, and the artichoke hearts, green beans and okra, if using. Season generously with salt and pepper and bring to a simmer (over a flame tamer if using earthenware). Cover, reduce the heat and cook gently, stirring from time to time, until the vegetables are very soft, about one hour. Stir in the remaining herbs and simmer for another 15 minutes. Taste and adjust seasonings. If possible, refrigerate overnight before serving warm or at room temperature, with yogurt and chopped herbs.
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Rikesh Mandal
[email protected]I'm not sure if I have all of the ingredients for this recipe, but I'm going to see what I can find at the store.
Moshood Faruq
[email protected]This recipe sounds delicious. I'm going to bookmark it and make it soon.
Maliki Platt
[email protected]I'm always looking for new turlu recipes. I'll definitely be trying this one.
Nansubuga Ruth
[email protected]This recipe looks amazing! I can't wait to try it.
Thehaikyuu Bebe
[email protected]I'm not sure what went wrong, but my turlu turned out really watery. I think I might have added too much liquid.
Kacey Needham
[email protected]This recipe was a bit too bland for my taste. I think it could have used some more spices.
Anthony Conticello
[email protected]I'm not a big fan of eggplant, but I really enjoyed this dish. The eggplant was cooked perfectly and the sauce was delicious.
Afghan khan Afghan
[email protected]This is my go-to recipe for turlu. It's always a hit with my family and friends. The key is to use fresh, seasonal vegetables.
Kopila Magar
[email protected]I love turlu! It's such a versatile dish that can be made with whatever vegetables you have on hand. I often add some ground beef or lamb to make it a heartier meal.
Hantee Yt
[email protected]This turlu recipe is a delicious and easy way to enjoy fresh vegetables. I especially liked the addition of the tomatoes and bell peppers, which added a nice sweetness to the dish. I served it with some grilled chicken and it was a perfect meal.