*  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
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving