Turlu (Mixed Vegetable and Meat Casserole)

Title:
Turlu (Mixed Vegetable and Meat Casserole)

Yield:
6 Servings

Categories:
Middle
east,
Turkish,
Vegetables,
Veal




Ingredients:





     1 md Eggplant; about 1 pound


     6 tb Butter; cut into 1/4 inch


          ;pieces and clarified


     2 lb Veal, lean, boneless; or


          ;lamb, prefer from the


          ;shoulder, cut into 1 inch


          ;cubes


   1/2 c  Onion; finely chopped


 1 1/2 ts Salt


   1/2 lb String beans, fresh; trimmed


          ;and cut in half


     2 md Zucchini; or other summer


          ;squash (about 1 pound),


          ;peeled and cut crosswise


          ;into 2 inch pieces


   1/2 lb Okra, fresh; washed and


          ;trimmed of stem ends


     1 lb Potatoes, boiling; peeled &


          ;cut into 2 inch cubes


     1 lb Tomato; cut into 1/4 inch


          ;thick slices


   1/4 lb Green peppers; Italian type,


          ;long, green, cut lengthwise


          ;into halves and seeded


          Black pepper; freshly ground


     2 c  Water






   With a sharp knife, cut the stem form the eggplant and peel it


 lengthwise, leaving 4 evenly spaced 1 inch wide strips of peel intact.


 Cutting between the strips, divide the eggplant lengthwise into quarters.


 then cut into 2 inch cubes and set aside.


   In a heavy 5 to 6 quart casserole, heat the butter over moderate heat


 until a drop of water flicked into it sputters instantly.  Add the meat and


 brown it lightly, turning the pieces frequently with a spoon and regulating


 the heat so they color quickly and evenly without burning. Stir in the


 onions and ? teaspoon of the salt, reduce the heat to low, cover tightly


 and simmer for 30 minutes, or until the meat is tender and shows no


 resistance when pierced with the point of a small, sharp knife.


   Preheat the oven to 350 degrees (F).  Scatter the string beans evenly


 over the meat, then in separate layers, spread the eggplant, squash, okra,


 potatoes, tomatoes and green peppers on top.  Sprinkle the vegetables with


 the remaining 1 teaspoon of salt and a few grindings of pepper, and pour


 the water over them.  Bring to a boil over moderate heat, then cover


 tightly and bake in the middle of the oven for about 1 hour, or until most


 of the liquid is absorbed by the vegetables. Serve at once, directly form


 the casserole.


 Source: Time Life Series: Middle Eastern Cooking  "crica  69"


 


 MMed by: earl.cravens@salata.com


 Posted to recipelu-digest by GramWag 
on Mar 18, 1998