Guvec Or Turlu- Vegetable Casserole

* Exported from MasterCook *

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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