Side Pannel
Turlu (Mixed Vegetable and Meat Casserole)
Turlu (Mixed Vegetable and Meat Casserole)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Turkish
Ingredients List
- 1 md Eggplant; about 1 pound
- 6 tb Butter; cut into 1/4 inch
- ;pieces and clarified
- 2 lb Veal, lean, boneless; or
- ;lamb, prefer from the
- ;shoulder, cut into 1 inch
- ;cubes
- 1/2 c Onion; finely chopped
- 1 1/2 ts Salt
- 1/2 lb String beans, fresh; trimmed
- ;and cut in half
- 2 md Zucchini; or other summer
- ;squash (about 1 pound),
- ;peeled and cut crosswise
- ;into 2 inch pieces
- 1/2 lb Okra, fresh; washed and
- ;trimmed of stem ends
- 1 lb Potatoes, boiling; peeled &
- ;cut into 2 inch cubes
- 1 lb Tomato; cut into 1/4 inch
- ;thick slices
- 1/4 lb Green peppers; Italian type,
- ;long, green, cut lengthwise
- ;into halves and seeded
- Black pepper; freshly ground
- 2 c Water
Directions
With a sharp knife, cut the stem form the eggplant and peel it
lengthwise, leaving 4 evenly spaced 1 inch wide strips of peel intact.
Cutting between the strips, divide the eggplant lengthwise into quarters.
then cut into 2 inch cubes and set aside.
In a heavy 5 to 6 quart casserole, heat the butter over moderate heat
until a drop of water flicked into it sputters instantly. Add the meat and
brown it lightly, turning the pieces frequently with a spoon and regulating
the heat so they color quickly and evenly without burning. Stir in the
onions and « teaspoon of the salt, reduce the heat to low, cover tightly
and simmer for 30 minutes, or until the meat is tender and shows no
resistance when pierced with the point of a small, sharp knife.
Preheat the oven to 350 degrees (F). Scatter the string beans evenly
over the meat, then in separate layers, spread the eggplant, squash, okra,
potatoes, tomatoes and green peppers on top. Sprinkle the vegetables with
the remaining 1 teaspoon of salt and a few grindings of pepper, and pour
the water over them. Bring to a boil over moderate heat, then cover
tightly and bake in the middle of the oven for about 1 hour, or until most
of the liquid is absorbed by the vegetables. Serve at once, directly form
the casserole.
lengthwise, leaving 4 evenly spaced 1 inch wide strips of peel intact.
Cutting between the strips, divide the eggplant lengthwise into quarters.
then cut into 2 inch cubes and set aside.
In a heavy 5 to 6 quart casserole, heat the butter over moderate heat
until a drop of water flicked into it sputters instantly. Add the meat and
brown it lightly, turning the pieces frequently with a spoon and regulating
the heat so they color quickly and evenly without burning. Stir in the
onions and « teaspoon of the salt, reduce the heat to low, cover tightly
and simmer for 30 minutes, or until the meat is tender and shows no
resistance when pierced with the point of a small, sharp knife.
Preheat the oven to 350 degrees (F). Scatter the string beans evenly
over the meat, then in separate layers, spread the eggplant, squash, okra,
potatoes, tomatoes and green peppers on top. Sprinkle the vegetables with
the remaining 1 teaspoon of salt and a few grindings of pepper, and pour
the water over them. Bring to a boil over moderate heat, then cover
tightly and bake in the middle of the oven for about 1 hour, or until most
of the liquid is absorbed by the vegetables. Serve at once, directly form
the casserole.
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