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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 ...
of
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 cuisine Balkan cuisine encompasses a collection of national cuisines that combine characteristics of European cuisine with some of those from West Asia. It is found in the Balkans, a region without clear boundaries but which in its broadest sense includes ...
s. 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 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 Crushed red pepper or red pepper flakes or chilli flakes is a condiment or spice consisting of dried and crushed (as opposed to ground) red chilli peppers. This condiment is most often produced from cayenne-type peppers, although commercial pr ...
,
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


See also

* Ajapsandali *
Bamia Bamia is an Arab and Central Asian main dish, a stew made with okra, lamb, and tomatoes as primary ingredients. It is commonly made in the following countries and cultures: Afghani, Albanian, Armenian, Assyrian, Jordanian, Azerbaijani, Egyptian, ...
*
Caponata Caponata ( Sicilian: ''capunata'') is a Sicilian dish consisting of chopped fried eggplant/aubergine and other vegetables, seasoned with olive oil, tomato sauce, celery, olives, and capers, in an agrodolce sauce. Variants may add carrots, be ...
*
Chanakhi Chanakhi ( ka, ჩანახი) is a traditional GeorgianDarra Goldstein, ''The Georgian Feast: The Vibrant Culture and Savory Food of Georgia,'' p. 86V.V. Pokhlebkin, ''National Cuisines of the Peoples of the Soviet Union''Chanakhi, Tsentrp ...
*
Ghivetch Ghivetch (, , , , , / , , ) is a traditional Balkan cuisine, Balkan autumn vegetable stew most closely associated with Moldovan cuisine, Moldova, where it is a national dish. It is traditionally cooked in an earthenware pot called a güveç. It ...
*
Khoresh Khoresh () or Khoresht () is a Persian word that refers to Iranian stews, usually slow-cooked and served with rice. It’s the heart of Iranian cuisine and comes in many varieties, often named after their main ingredients. The word is a substant ...
*
Pinakbet (also called ) is a traditional Filipino cuisine, Filipino vegetable dish that originates from the Ilocos Region of the Philippines. The dish consists of a variety of vegetables and flavored with Bugguong, bugguóng munamón (bagoóng isdâ or ...
*
Pisto Pisto (also known as pisto manchego) is a Spanish dish originally from the Region of Murcia, Castilla La Mancha and Extremadura. It is made of tomatoes, onions, eggplant or Zucchini, courgettes, green and red Capsicum, peppers, and olive oil. It ...
*
Ratatouille Ratatouille ( , ; ) is a French Provençal dish of stewed vegetables that originated in Nice and is sometimes referred to as ''ratatouille niçoise'' (). Recipes and cooking times differ widely, but common ingredients include tomato, garlic ...


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