turlu turlu

discovered a heavenly turkish dish saturday: “turlu turlu, so good they named it twice, is turkish in origin”
here s the recipe © moro, london [thanx anishie!]

serves 4
3 courgettes, trimmed and cut to 2 cm discs
1 aubergine, halved lenghtways and 1/2 cut into 4 wedges lenghtways
1 medium onion, roughly choped
3 garlic gloves, thickly sliced
2 green peppers, halved seeded thickly sliced
3 medium carrots, peeled, halved lenghtways and 1/2 cut in 3 lenghtways
200g turnips, cut into wedges about 2 cm thick
2 medium potatoes, cut into 2 cm cubes
3 tablespoons olive oil
1/2 teaspoon ground allspice
2 teaspoons coriander seeds
3 tablespoons cooked chickpeas
150ml sweet tomato sauce [cooked till sweet]
1 small bunch each of parsley and fresh coriander, roughly chopped
sea salt and black pepper to taste

oven @ 220 celsius
sprinkle teaspoon of sea salt on cougettes and aubergine and let them stand 20 min, rinse under water.
in a large bowl toss aubergine, onion, garlic, peppers, carrots, turnips and potatoes with the olive oil, allspice, coriander seeds and some salt and pepper. now spread out the vegetable mixture in a large roasting tray, no more than one layer deep and place in oven. the idea is that some of the veggies colour or caramelise while roasting, but are gently turned in the tray till finished.

served as a maindish with salat and yogurth sauce. niammie

About Jan Zuppinger

Jan Zuppinger has been writing this blog since 2002. He likes to grow vegetables. He likes to eat them too. He has opinions on everything, but sadly no one cares. Jan Zuppinger is not joking, just joking, he is joking, just joking, he's not joking. *click.