Bowl of Turlu Stew
(click to enlarge)

Turlu
Turkey   -   Türlü

Serves:
Effort:
Sched:
DoAhead:  
7 w/rice;  
****
2-1/2 hrs  
Yes

Often described as "Turkish Ratatouille", this delicious vegetable stew was adopted by Sephardic Jews driven from Spain, as It is similar to a Spanish Pisto, itself derived from the Moorish Albaronia. It can easily serve as a vegetarian main dish, or can have meat added (see Variations. It can be reheated if not overcooked.



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4
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12
6
14
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1
8
5
8
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1
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1/2
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1/2
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2
1
3/4
2
3
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oz
T
oz
oz
oz
oz
#
oz
cl
oz
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c
T
T
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t
t
T
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t
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T
T
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T
-- Vegetables
Okra, small
Vinegar
Zucchini, small (1)
Green Beans
Tomatoes, ripe
Peppers, sweet (2)
Eggplant, thin (3)
Onions
Garlic
Potatoes (4)
-- Herbs (5)
Parsley
Dill
Mint
-- Seasonings
Fenugreek
Cinnamon
Coriander seed
Salt
Pepper
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Tomato Sauce (6)
Vinegar (7)
Water
Bay Leaves
Olive Oil, ExtV
Prep   -   (1-1/4 hrs)
  1. Trim OKRA caps being careful not to cut into the inside. Tumble with Vinegar to coat. Let soak for 30 minutes, tumbling them often (this firms them and prevents sliminess). Rinse and leave whole.
  2. Cut ZUCCHINIS as described in Note-1. Tip and tail GREEN BEANS and cut into 1-1/2 inch lengths. Mix both with Okra.
  3. Scald TOMATOES 1 minute in boiling water, quench in cold water, peel and cut into 3/4 inch chunks.
  4. Blast PEPPERS black with your Propane Torch, and brush off the skins under running water. Cap and seed, then cut into strips about 1/2 inch wide and 1-1/2 inches long. Mix with Tomatoes.
  5. Cut EGGPLANTS as described in Note-3. Hold in cold water acidulated with a little Citric Acid or Lemon Juice until needed.
  6. Peel POTATOES and cut into 3/4 inch chunks. Hold in cold water (no acid) until needed.
  7. Chop ONIONS medium. Peel GARLIC and slice fairly thick. Mix.
  8. Remove HERBS leaves from stems and chop small, but not fine. Measure is after chopping. Mix all.
  9. Grind Cinnamon and Fenugreek. Mix. (Coriander seeds stay whole and separate).
  10. Mix together Tomato Sauce, Water, Bay Leaves, Cinnamon mix, and chopped Herbs.
Run   -   (1-1/4 hr)
  1. Drain Eggplants and Potatoes. Mix.
  2. In a pan large enough for the whole recipe, heat Oil. Mix in Onion mix and Coriander Seeds. Fry stirring until Onions are translucent.
  3. Stir in Eggplant mix until coated with Oil, then stir in the Tomato mix, Tomato Sauce mix, Salt and Pepper. Bring to a boil, cover and simmer gently for about 20 minutes.
  4. Stir in Zucchini mix and Vinegar. Bring back to a boil. Cover and simmer gently another 20 minutes.
  5. Serve hot with plain pilaf (or plain steamed rice), with Yogurt on the side.
NOTES:
  1. Zucchini:   If they are 1-1/4 inch diameter maximum, you can just cut them in rounds about 3/4 inch thick. If larger, cut them in halves or quarters lengthwise, depending on how large, then cut into 3/4 to 1 inch lengths.
  2. Peppers, Sweet:   In Turkey, long narrow Çarliston peppers would be used. They are about the same as Cubenelles, thin walled. The Armenian / Turkish peppers sold here in Los Angeles are a little wider, but still thin walled and sweet. My market didn't have them for this recipe, so I used Red Anaheims, with seeds and membranes removed - still a little hotter, but work fine Çarlistons ripen to red. The four cookbooks I have including this recipe (all published in England) presume you can't find any of these and call for red, yellow or green Bell Peppers. For details, see our Chili Page.
  3. Eggplants:   I prefer thin skinned eggplants that don't need to be peeled. The photo example was made with egg shaped Indian eggplants split lengthwise in quarters and the quarters cut in half crosswise. Long eggplants like Japanese or Chinese can be cut lengthwise in halves or quarters, depending on size, and then crosswise into 3/4 to 1 inch lengths. Globe eggplants have tough skins and need to be peeled, then cut into about 1 inch chunks.
  4. Potatoes:   White Rose and similar waxy potatoes work fine. Avoid Yukon Gold type, which disintegrate into mush if cooked a little long. For details see our Potatoes page.
  5. Herbs:   Other mixes can be used, such as Parsley and Cilantro. Some Sephardic recipes include no herbs.
  6. Tomato Sauce:   Use a very simple sauce. I use Faraon Spanish Style, in convenient 8 oz cans, but other simple sauces will work fine.
  7. Vinegar:   White Wine Vinegar works fine, but Turks also use Apple Cider Vinegar.
  8. Variations:  
  9. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove, in=inch, ar=as required, tt=to taste

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