Best 2 Turlu Recipes

Embark on a culinary journey with Turlu, a vibrant and flavorful Turkish stew that captures the essence of the Mediterranean. Originating from the sun-kissed Aegean region, Turlu is a delightful symphony of fresh vegetables, aromatic herbs, and tender meats, united in a rich tomato-based broth. The name "Turlu" aptly translates to "mixed" or "varied," reflecting the diverse array of ingredients that come together to create this delectable dish.

In this article, we present a collection of Turlu recipes that celebrate the versatility and regional variations of this beloved Turkish stew. From the classic Turlu with minced lamb or beef to vegetarian and vegan interpretations, these recipes offer a range of options to suit every taste and dietary preference.

The traditional Turlu recipe showcases the harmonious blend of eggplant, zucchini, green peppers, tomatoes, and onions, slow-cooked in a flavorful tomato sauce. The addition of select Turkish spices, such as paprika, cumin, and oregano, imparts a depth of flavor that distinguishes Turlu from other vegetable stews.

For those seeking a heartier version, Turlu with meat offers a delightful combination of tender meat and succulent vegetables. Minced lamb or beef is browned and added to the stew, infusing it with a rich and savory flavor.

Vegetarians and vegans can also indulge in the goodness of Turlu. The meatless variations of this stew rely on a combination of hearty vegetables, such as chickpeas, lentils, or beans, to create a satisfying and protein-packed meal. The careful selection of herbs and spices ensures that these vegetarian and vegan Turlu recipes are just as flavorful and satisfying as their meat-based counterparts.

No matter your dietary preference, Turlu promises a culinary experience that is both wholesome and delicious. Explore the recipes in this article to discover the diverse world of Turlu and find the perfect variation that suits your taste and dietary needs.

Let's cook with our recipes!

TURLU

Turlu image

Provided by Martha Rose Shulman

Categories dinner, main course

Time 2h15m

Yield 6 servings

Number Of Ingredients 25

Ingredients

1 tablespoon tomato paste
1 tablespoon white wine vinegar or apple cider vinegar
2 teaspoons sugar
1 teaspoon ground cinnamon
1 teaspoon ground fenugreek
1 teaspoon sweet paprika
1/4 cup chopped parsley
1/4 cup chopped mint
1/4 cup chopped dill
1 large eggplant, halved lengthwise and sliced about 1/3-inch thick
4 to 6 tablespoons extra virgin olive oil, to taste
Salt
2 medium onions, sliced
4 Italian frying peppers or 2 green bell peppers, cut in 2-inch slices
4 large garlic cloves, minced
1 teaspoon coriander seeds, lightly crushed
2 medium zucchinis, sliced about 1/2-inch thick
Black pepper
1 pound tomatoes, peeled and roughly chopped, or a 14-ounce can diced tomatoes, with juice
2 bay leaves
Chopped fresh herbs, for serving
Yogurt, for serving
3 artichoke hearts, quartered
1/4 pound green beans, trimmed
1/4 pound small okra, ends trimmed

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.

BAKED VEGETABLES (TURLU FURNO)

Baked Vegetables (Turlu Furno) image

Make and share this Baked Vegetables (Turlu Furno) recipe from Food.com.

Provided by superblondieno2

Categories Potato

Time 1h30m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

Ingredients

3 small eggplants, peeled, cut into 1/4 inch slices
3 medium potatoes, peeled, cut in wedges
5 medium zucchini, cut into 1/4 inch slices
1 tablespoon fresh dill, chopped
1 tablespoon parsley, chopped
1/4 cup olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
pepper
1 1/2 cups broth
1 tablespoon fresh breadcrumb
3 tablespoons parmesan cheese, grated
3 medium tomatoes, peeled, cut in wedges

Steps:

Butter a large baking dish; set aside.
Sprinkle both sides of eggplant slices with salt; let stand 1 hour. Rinse and pat dry with paper towels. In buttered dish, arrange eggplant slices, potatoes, zucchini, dill and parsley.
Preheat oven to 350°F
Heat oil in a medium skillet. Add onion and garlic, saute until transparent. stir into eggplant mixture. Stir in salt, pepper, and broth.
Cover and bake 45 minutes.
In a small bowl, combine breadcrumbs and 1 Tbsp cheese. After baking eggplant mixture 45 minutes, stir tomatoes and crumb mixture into vegetable mixture. Bake 15 minutes longer or until tomatoes are cooked.
Sprinkle with remaining cheese. Serve hot.

Nutrition Facts : Calories 439.4, Fat 16.5, SaturatedFat 3, Cholesterol 3.6, Sodium 627.1, Carbohydrate 68.2, Fiber 21.8, Sugar 19.4, Protein 13.6

Tips:

Use fresh vegetables: Fresh vegetables have better flavor and texture than frozen or canned vegetables. If you can, buy your vegetables from a local farmer's market or grow your own.
Cut the vegetables into even pieces: This will help them cook evenly.
Don't overcrowd the pan: If you overcrowd the pan, the vegetables will steam instead of roasting.
Roast the vegetables at a high temperature: This will help them caramelize and develop a delicious flavor.
Season the vegetables well: Use a variety of herbs and spices to flavor the vegetables. Some good options include salt, pepper, garlic powder, onion powder, and paprika.
Serve the vegetables immediately: Roasted vegetables are best served immediately, while they are still warm and crispy.

Conclusion:

Roasted vegetables are a delicious and healthy side dish that can be enjoyed with a variety of meals. They are easy to make and can be customized to your liking. With a little planning, you can have a delicious and nutritious side dish on the table in no time.