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                   GUVEC OR TURLU - VEGETABLE CASSEROLE

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Ethnic                           Vegetables
                Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Long eggplants -- -OR-
   1       md           -Oval eggplant
                        Salt
   4       sm           Zucchini
   3       sm           Sweet green peppers
 250       g            Okra -- optional
 250       g            Green beans
   4       sm           Tomatoes, ripe, peeled
     1/2   c            Olive oil
   3       sm           Onions -- sliced
   2                    Garlic cloves -- crushed
     1/4   c            Chopped parsley
                        Freshly ground black pepper
     1/2   c            -Water

  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
 


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