'Turlu’ vegetable pot

'Turlu’ vegetable pot

By
From
Turquoise
Serves
4
Photographer
Lisa Cohen and William Meppem

‘Turlu’ is the Turkish word for mix, and this vegetable dish is the Turkish equivalent of ratatouille. It is wonderful made when summer vegetables are at their peak. Serve warm, as a vegetarian main course, and accompany with plenty of yoghurt on the side and crusty bread to soak up all the juices.

The pickled green chillies mentioned can be made, or they can be bought from a deli.

Ingredients

Quantity Ingredient
1 zucchini, cut into 1 cm dice
1 eggplant, peeled and cut into 1 cm dice
sea salt
1 carrot, cut into 1 cm dice
2 kipfler potatoes, peeled and cut into 1 cm dice
2 artichoke hearts, cut into quarters and kept in acidulated water
1 small purple onion, cut into 1 cm dice
2 garlic cloves, finely sliced
2 long red peppers, roasted, peeled and cut into 2 cm dice
2 pickled green chillies, shredded
2 vine-ripened tomatoes, skinned and chopped
1 tablespoon coriander seeds, lightly toasted and crushed
good pinch ground allspice
good pinch ground cinnamon
freshly ground black pepper
60ml olive oil
150ml water
2 tablespoons apple or champagne vinegar
1 teaspoon sugar
1 cup cooked chickpeas
1/2 lemon, zested and juiced
1/2 cup flat-leaf parsley leaves, chopped

Method

  1. Toss the zucchini and eggplant with 2 teaspoons salt and transfer to a colander. Leave to drain for 30 minutes, then rinse thoroughly and pat dry.
  2. Using your hands, toss all the vegetables in a large bowl with the spices and oil. Heat a heavy-based frying pan and sauté the coated vegetables in batches over medium heat until lightly golden.
  3. Transfer the vegetables as they are done to a large casserole dish, then lastly add the water, vinegar and sugar. Stir gently and bring to the boil. Lower the heat, then cover and cook gently for 30–40 minutes or until tender. Towards the end of the cooking time, stir in the chickpeas.
  4. Remove the pan from the heat, then taste and adjust the seasonings. Add the lemon zest and juice and the parsley and serve.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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