Turlu Turlu, is similar to ratatouille and is a Turkish roasted vegetable dish that means “all sorts.” You can use “all sorts” of your favorite vegetables to make this traditional Turkish recipe. It can be served as a vegetarian main dish or as a side. I like to serve it over brown rice with a dollop of Greek yogurt. It can also be served with your favorite flatbread that you can use to scoop up this savory vegetable mixture.
I like to use zucchini and eggplant as part of the roasted vegetable mix. I used a combination of a traditional medium-sized purple eggplant and mixed in some purple and white speckled Asian eggplants. Rather than green bell peppers, I chose red and orange bell peppers for color and flavor. Traditional Turlu Turlu calls for white potatoes and turnips. I used 3 turnips and a couple of peeled and cubed sweet potatoes. The sweet potatoes, together with some carrots, brought additional flavor and sweetness to the vegetable mixture.
The vegetables are seasoned with allspice and coriander. If you can, use coriander seeds and roast them before grinding in either a spice mill or use a mortar and pestle. The vegetables are roasted at high heat until caramelized and tender. While the vegetables are roasting, you can prepare a sweet tomato sauce or passata.
I used canned Roma or Italian peeled tomatoes. After cooking garlic in olive oil until golden, I added the seeded and chopped tomatoes and simmered slowly until thick and most of the liquid had cooked out. The sweet tomato sauce is folded in with the roasted vegetables and chickpeas.
Then the vegetables can be served hot over brown rice or at room temperature with flatbread if you like. I also like to put a dollop of yogurt on top of the veggies and stir it in to make a creamy sauce of sorts.
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