Turkish Winter Vegetables

Türlü comes from the old Turkic word for ‘assortment’, reflecting that this dish is made with a medley of vegetables, sometimes with the addition of meat. Traditionally they are baked together in a clay pot, though I like to roast them spread out, allowing the flavours to concentrate and sweeten in the heat of the oven. This is a beautiful display of spicing, a gentle dance of floral coriander seeds, smoky pul biber and sweet warmth from cinnamon and allspice.