Türlü

Türlü is a casserole of Turkish cuisine. It is made of stewed vegetables and may also include stewed meat.[1][2][3] Varieties of this dish are also found in Balkan cuisines. In particular, it is known as turli perimesh in Albania,[4] tourlou or tourlou tourlou in Greece,[5] and as turli tava in North Macedonia.[6]

Türlü
Macedonian turli tava
CourseMain
Associated national cuisineTurkish, Albanian, Bulgarian, Greek, Macedonian
Serving temperatureHot

The name derives from Old Turkic word türlüg meaning "variety". Türlü may be cooked in a clay cooking pot called güveç. 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.[6]

The basic ingredients of türlü vary greatly. The dish usually includes potatoes, eggplants and okra. Green beans, bell peppers, carrots, courgette, tomatoes, onions and garlic can also be added. Meat versions are made with beef or lamb, in the Balkans also with pork. Other usual ingredients are cooking oil, water, salt, black pepper or crushed red pepper, tomato paste and/or pepper paste. All these ingredients are mixed and baked in an oven.[2][3][4][5][6] The dish can be served with rice and yogurt on the side.

  • Türlü with veal
  • Türlü in a güveç

See also

References
  1. Turkey. Michelin Travel Publications. 2000.
  2. Joyce Goldstein (2016). The New Mediterranean Jewish Table: Old World Recipes for the Modern Home. University of California Press. p. 216. ISBN 9780520960619.
  3. Martha Rose Shulman (2007). Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine. Rodale. p. 299. ISBN 9781594862342.
  4. Jeanne Jacob; Michael Ashkenazi (2014). The World Cookbook: The Greatest Recipes from Around the Globe. ABC-CLIO. p. 719. ISBN 9781610694698.
  5. Peter Minaki (2013). The Everything Mediterranean Cookbook. Simon and Schuster. ISBN 9781440568565.
  6. Olive Lodge (1942). Peasant Life in Jugoslavia. Seely, Service & Company. p. 311.
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