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Türlü

Serves 4 to 6 Entree vegetarian

Türlü

Türlü hails from Anatolia, where summer's bounty dictates its creation. This dish is a fixture on family tables, capturing the essence of sunny days and abundant gardens. Traditionally prepared with a generous hand, it reflects the Turkish approach to home cooking—intuitive and heartfelt. Each ingredient is celebrated in its own right, with salt and olive oil serving as the unifying elements that bring the vegetables to life.

Expect a medley of textures and flavors, where eggplant, zucchini, peppers, tomatoes, and onion meld into a harmonious whole. The vegetables should taste vibrant and fresh, with the olive oil adding a luscious, silky finish. Share it with loved ones, as the dish is meant to be enjoyed communally, embodying the spirit of Turkish hospitality.

Ingredients

  • 1eggplant
  • 2zucchini
  • 2peppers
  • 2tomatoes
  • 1onion
  • 80 mlolive oil
  • to tastefine sea salt and black pepper

Method

  1. Start by washing the vegetables thoroughly. Peel the eggplant and cut it into 1-inch cubes. Slice the zucchini into half-moons about 1/2 inch thick. Core and deseed the peppers, then slice them into strips. Dice the tomatoes and finely chop the onion. Season all the vegetables with a generous pinch of fine sea salt and a few twists of black pepper.
  2. In a large, heavy-bottomed pot, heat 80 ml of olive oil over medium heat. Add the chopped onion and cook gently, stirring occasionally, until the onion becomes translucent and soft, about 5 minutes. This slow cooking helps release the sweetness of the onion, which forms the base flavor of the dish.
  3. Add the eggplant cubes to the pot and stir to coat them in the oil and onion mixture. Cook for about 5-7 minutes, stirring occasionally, until the eggplant starts to soften and absorb the oil. The eggplant should begin to take on a golden hue.
  4. Add the zucchini and peppers to the pot, stirring to combine them with the eggplant and onion. Continue to cook for another 5 minutes, allowing the vegetables to soften slightly. The zucchini should start to become tender, and the peppers should begin to lose their raw edge.
  5. Stir in the diced tomatoes, making sure they are evenly distributed throughout the mixture. Cover the pot with a lid and let the mixture simmer gently for about 15 minutes. The tomatoes will release their juices, creating a flavorful broth that melds with the other vegetables.
  6. Check the texture of the vegetables; they should be tender but still hold their shape. If they are not yet done, continue to simmer for a few more minutes, checking occasionally. The dish is ready when the vegetables are soft and the flavors have melded together.
  7. Taste the Türlü and adjust the seasoning with more salt and black pepper if needed. Serve the dish warm, ideally with some crusty bread on the side for soaking up the delicious juices. This dish is perfect for sharing, embodying the spirit of Anatolian home cooking.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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