Summer Vegetable Stew

Yaz türlüsü

Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

Tíirlü is made in the summer and in the winter, using seasonal vegetables. Sometimes small pieces of meat are added for flavouring. It can he cooked in the oven (350F/Mark4/180C) or on top of the stove and usually constitutes a meal in itself served with a plain pilaf and yogurt.


  • 1 tablespoon tomato purée
  • ½ pint/300 ml water
  • 1 tablespoon white wine or apple vinegar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground fenugreek
  • 1 teaspoon sugar
  • 3-4 bay leaves
  • bunch of fresh parsley, dill and mint, roughly chopped
  • 3 onions, quartered
  • 10 cloves garlic, roughly chopped
  • 1 tablespoon coriander seeds
  • 4 tablespoons olive oil
  • 1 large aubergine, thickly sliced
  • 2 courgettes, thickly sliced
  • 3 artichoke hearts, quartered
  • 6 çarliston peppers or 2 bell peppers, thickly sliced
  • 4 tomatoes, skinned and quartered
  • handful of fresh green beans
  • salt and freshly ground black pepper


  • Mix the tomato purée with the water, vinegar, cinnamon, fenugreek and sugar. Stir in the bay leaves and chopped herbs.
  • Heat the oil in a large pan and soften the onions and garlic with the coriander seeds. Toss in all the other vegetables, mix well, and pour over the herb and tomato liquid. Season with salt and pepper, cover the pan, and cook gently for about 1 hour until the vegetables are tender. Add more water if necessary. Serve hot with yogurt.