Türlü is a

casserole A casserole (French language, French: diminutive of , from Provençal dialect, Provençal , meaning 'saucepan') is a kind of large, deep cookware and bakeware, pan or bowl used for cooking a variety of dishes in the oven; it is also a categor ...

Turkish cuisine Turkish cuisine () is largely the heritage of Ottoman cuisine, Ottoman cuisine (Osmanlı mutfağı), European influences, Seljuk Empire, Seljuk cuisine and the Turkish diaspora. Turkish cuisine with traditional Turkic peoples, Turkic elements s ...

. It is made of

stew A stew is a combination of solid food ingredients that have been Cooking, cooked in Soup, liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for ...

ed vegetables and may also include stewed meat. Varieties of this dish are also found in Balkan cuisines. In particular, it is known as turli perimesh in

Albania Albania ( ; or ), officially the Republic of Albania (), is a country in Southeast Europe. It is located in the Balkans, on the Adriatic Sea, Adriatic and Ionian Seas within the Mediterranean Sea, and shares land borders with Montenegro to ...

, tourlou or tourlou tourlou in

Greece Greece, officially the Hellenic Republic, is a country in Southeast Europe. Located on the southern tip of the Balkan peninsula, it shares land borders with Albania to the northwest, North Macedonia and Bulgaria to the north, and Turkey to th ...

, and as turli tava in

North Macedonia North Macedonia, officially the Republic of North Macedonia, is a landlocked country in Southeast Europe. It shares land borders with Greece to the south, Albania to the west, Bulgaria to the east, Kosovo to the northwest and Serbia to the n ...

. The name derives from Old Turkic word ''türlüg'' meaning "variety". Türlü may be cooked in a clay cooking pot called

güveç Güveç () is a family of earthenware pots used in Balkan, Persian, Turkish, and Levantine cuisine; various casserole or stew dishes cooked in them are called ghivetch. The pot is wide and medium-tall, can be glazed or unglazed, and the dish ...

. This type is called ''türlü güveç'' in Turkey and in Bulgaria. The Macedonian version, ''turli tava'', is traditionally made in a similar earthenware cooking pot, called ''tava''. The basic ingredients of türlü vary greatly. The dish usually includes potatoes, eggplants and

okra Okra (, ), ''Abelmoschus esculentus'', known in some English-speaking countries as lady's fingers, is a flowering plant in the Malvaceae, mallow family native to East Africa. Cultivated in tropical, subtropical, and warm temperate regions aro ...

Green bean Green beans are young, unripe fruits of various cultivars of the common bean ('' Phaseolus vulgaris''), although immature or young pods of the runner bean ('' Phaseolus coccineus''), yardlong bean ( ''Vigna unguiculata'' subsp. ''sesquipedali ...

s, bell peppers, carrots, courgette, tomatoes, onions and garlic can also be added. Meat versions are made with beef, lamb or veal, in the Balkans also with pork. Other usual ingredients are cooking oil, water, salt, black pepper or crushed red pepper,

tomato paste Tomato paste is a thick paste made from tomatoes, which are cooked for several hours to reduce water content, straining out seeds and skins, and cooking the liquid again to reduce the base to a thick, rich concentrate. It is used to impart an i ...

or pepper paste. All these ingredients are mixed and baked in an oven. The dish can be served with rice and yogurt on the side. File:Türlü plate.jpg, Türlü with veal File:Türlü in a güveç.jpg, Türlü in a güveç

References

{{Navboxes, list1= {{Cuisine of Albania {{Cuisine of Macedonia {{Greek cuisine {{Cuisine of Turkey {{Eggplant dishes Albanian cuisine Balkan cuisine Bulgarian cuisine Greek cuisine Macedonian cuisine Mediterranean cuisine Sephardi Jewish cuisine Turkish stews Stews Casserole dishes

See also

References