Guvec or Turlu

Guvec or Turlu Recipe - A Delicious Vegetarian Dish from Turkey

Region / culture: Turkey | Preparation time: 30 minutes | Cooking time: 1 to 1.5 hour | Servings: 4-6 |

Vegetarian diet

Introduction

Guvec or Turlu is a traditional Turkish dish that is a delicious and hearty vegetable stew. It is made with a variety of fresh vegetables, herbs, and olive oil, making it a healthy and flavorful meal.

History

Guvec or Turlu has been a popular dish in Turkish cuisine for centuries. It is a versatile dish that can be made with a variety of vegetables, depending on what is in season. The slow cooking process allows the flavors of the vegetables to meld together, creating a rich and satisfying dish.

Ingredients

2 long eggplants or 1 medium oval eggplant
salt
4 small zucchini
3 small sweet green peppers
250 g okra (optional)
250 g green beans
4 small ripe tomatoes, peeled
0.5 cup olive oil
3 small onions, sliced
2 crushed garlic cloves
0.25 cup chopped parsley
freshly ground black pepper
0.5 cup water

How to prepare

Remove the stem from the eggplant, wash it well, and then peel off 1 cm (0.5 inch) strips of skin lengthwise at intervals to create a striped effect.
Cut the long eggplants into 1 cm (0.5 inch) slices. For oval eggplants, quarter them lengthwise and then cut them into chunky pieces.
Spread the eggplant slices on a tray and sprinkle them liberally with salt.
Leave them for 30 minutes, then pat them dry with paper towels.
Trim the zucchini and cut them into 4 cm (1.5 inch) pieces.
Remove the stem and seeds from the peppers and quarter them.
Wash, trim, and, if desired, de-fuzz the okra.
Soak the okra in vinegar to remove the slime.
Drain the string beans if necessary and slit them in half (French cut).
Slice the tomatoes.
Heat half of the oil in a frying pan and fry the eggplant slices until they are lightly browned.
Remove the fried eggplant slices to a plate, but do not drain them.
Add the remaining oil to a pan, then add the sliced onions and fry them gently until they become transparent.
Stir in the garlic and cook for 1 minute, then remove the pan from the heat.
Place a layer of eggplant slices in the base of a casserole dish.
Top the eggplant with some of the zucchini, peppers, and beans.
Spread some of the onion mixture on top and cover it with tomato slices.
Sprinkle salt, pepper, and some of the parsley on top.
Repeat the layering process until all of the ingredients are used, reserving some tomato slices and parsley.
If using, place the prepared okra on top and cover it with the last of the tomato slices.
Sprinkle parsley, salt, and pepper on top, and add the water and oil drained from the eggplant.
Cover the casserole and cook it in a moderate oven for 1 to 1.5 hours, or until the vegetables are tender.
Serve the dish from the casserole as an accompaniment to roast or grilled meats or poultry.
Often, this dish is served as a light meal on its own, with bread and peynir (feta) cheese.

Variations

Add chickpeas or lentils for added protein.
Use different vegetables such as potatoes, carrots, or mushrooms.
Add a dollop of yogurt on top before serving for a creamy finish.

Cooking Tips & Tricks

Be sure to salt the eggplant slices and let them sit for 30 minutes before cooking. This helps to remove any bitterness from the eggplant.

- Fry the eggplant slices until they are lightly browned before adding them to the casserole dish. This helps to enhance the flavor of the eggplant.

- Layer the vegetables in the casserole dish evenly to ensure that they cook evenly.

- Cover the casserole dish while cooking to help the vegetables steam and become tender.

Serving Suggestions

Guvec or Turlu can be served as a main dish with crusty bread and a side of feta cheese. It can also be served as a side dish to grilled meats or poultry.

Cooking Techniques

The key cooking technique for Guvec or Turlu is slow cooking in a casserole dish. This allows the flavors of the vegetables to meld together and become tender.

Ingredient Substitutions

You can substitute different vegetables based on what is in season or what you have on hand.

- You can use vegetable broth instead of water for added flavor.

Make Ahead Tips

Guvec or Turlu can be made ahead of time and reheated before serving. It can also be frozen for later use.

Presentation Ideas

Serve Guvec or Turlu in a decorative casserole dish and garnish with fresh parsley or mint leaves for a pop of color.

Pairing Recommendations

This dish pairs well with a crisp white wine or a light beer. It also goes well with a side of rice or bulgur pilaf.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Guvec or Turlu contains approximately 250 calories.

Carbohydrates

Guvec or Turlu is a low-carb dish, with most of the carbohydrates coming from the vegetables. Each serving contains approximately 25 grams of carbohydrates.

Fats

This dish is a healthy source of fats, with the majority coming from the olive oil used in cooking. Each serving contains approximately 15 grams of fat.

Proteins

Guvec or Turlu is a vegetarian dish and is low in protein. Each serving contains approximately 5 grams of protein.

Vitamins and minerals

This dish is rich in vitamins and minerals, thanks to the variety of vegetables used. It is a good source of vitamin C, vitamin A, potassium, and fiber.

Alergens

This dish is free of common allergens such as nuts, dairy, and gluten. However, it does contain olive oil, so those with olive allergies should avoid this dish.

Summary

Guvec or Turlu is a healthy and nutritious dish that is low in carbs and high in vitamins and minerals. It is a great option for those looking to incorporate more vegetables into their diet.

Summary

Guvec or Turlu is a delicious and healthy vegetable stew that is perfect for a light meal or as a side dish. It is easy to make and can be customized with your favorite vegetables. Enjoy this traditional Turkish dish with family and friends for a satisfying and flavorful meal.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a hot summer day, and I was visiting my dear friend Fatima in her quaint little village in Turkey. Fatima was known for her delicious cooking, and she had graciously invited me to help her prepare a traditional dish called Guvec.

As we gathered the ingredients and set to work in her cozy kitchen, Fatima began to regale me with the story of how she had learned to make Guvec. She told me that the recipe had been passed down through her family for generations, and that each woman added her own twist to it.

Fatima's version of Guvec was a hearty stew made with an assortment of fresh vegetables, meat, and fragrant spices. She explained that the key to a successful Guvec was slow cooking it in a clay pot, allowing the flavors to meld together perfectly.

I watched in awe as Fatima expertly chopped the vegetables and seasoned the meat, her hands moving with practiced ease. She shared her tips and tricks with me, teaching me the importance of patience and precision in cooking.

As the stew simmered on the stove, filling the air with mouth-watering aromas, Fatima and I sat down to enjoy a cup of Turkish tea. She told me more about the history of Guvec, how it had originated in the Ottoman Empire and had been a favorite among the sultans and their court.

I listened intently, soaking up every bit of knowledge that Fatima imparted. I knew that I had stumbled upon a treasure trove of culinary wisdom, and I was determined to learn as much as I could from her.

After a few hours of cooking and chatting, the Guvec was finally ready. Fatima served it piping hot, garnished with fresh herbs and a dollop of creamy yogurt. I took my first bite, savoring the rich flavors and tender textures of the dish.

As I licked my lips in satisfaction, Fatima smiled at me and said, "Now you know the secret to making a perfect Guvec. Remember, cooking is not just about following a recipe – it's about infusing each dish with love and care."

I nodded in agreement, feeling grateful for the invaluable lesson that Fatima had imparted to me. From that day on, Guvec became a staple in my own cooking repertoire, a dish that I would often prepare for my family and friends.

Years passed, and I continued to hone my skills in the kitchen, experimenting with different variations of Guvec and adding my own personal touch to the recipe. I shared my newfound passion for Turkish cuisine with anyone who would listen, eager to spread the joy of cooking and eating good food.

Today, as I sit in my own kitchen, surrounded by the comforting smells of simmering stew and the sound of laughter from loved ones gathered around the table, I can't help but feel grateful for that fateful day in Fatima's village.

The recipe for Guvec that I learned from her is more than just a list of ingredients and cooking instructions – it is a symbol of friendship, tradition, and the timeless art of sharing a meal with those we hold dear.

And as I take another bite of the delicious stew that reminds me of that unforgettable day, I am filled with a deep sense of contentment, knowing that the spirit of Fatima's teachings will live on in every dish that I create.