Name: Summer Vegetable Stew (Yaz türlüsü)
Yield: Serves 5-6
Cuisine: Turkish
Ingredients: 4 tomatoes, skinned and quartered; 6 çarliston peppers or 2 bell peppers, thickly sliced; salt and freshly ground black pepper; 1 teaspoon ground cinnamon; 1 tablespoon white wine or apple vinegar; 1 teaspoon ground fenugreek; ½ pint/300 ml water; handful of fresh green beans; 3 onions, quartered; 1 tablespoon coriander seeds; 10 cloves garlic, roughly chopped; 1 tablespoon tomato purée; 1 large aubergine, thickly sliced; 3 artichoke hearts, quartered; 2 courgettes, thickly sliced; 3-4 bay leaves; 1 teaspoon sugar; bunch of fresh parsley, dill and mint, roughly chopped; 4 tablespoons olive oil

Preparation info

Serves
5-6

Difficulty
Easy

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.

Ingredients

1 tablespoon tomato purée
½ pint/300 ml water

Method

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 ho

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