How to make Türlü

Why cooks start here

Türlü is cooked the way Anatolian summer cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a turkish family cook actually puts it on the table.

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.