Méri Badi identifies turlu as a Judeo-Spanish dish. It resembles Spanish pisto dishes from Murcia or La Mancha, but with the Turkish addition of okra. Pisto evolved from an ancient stew called alboronia, Moorish for “eggplant.” Over time, vegetables from the New World were introduced into the mix. Although no herbs are added to the recipe, oregano, marjoram, parsley, or mint would not be out of place.
