Türlü

Name: Türlü
Cook time: 90 min
Total time: 90 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 500g Lamb Shoulder, or leg, cut into 2 cm cubes; 1 large Eggplant, cut into large chunks; 2 medium Zucchinis, cut into thick half-moons; 2 medium Potatoes, peeled and cut into chunks; 150g Green Beans, trimmed and halved; 2 Green Bell Peppers, seeded and chopped; 1 medium Carrots, sliced; 3 medium Tomatoes, peeled and chopped or grated; 1 large Onion, chopped; 3 cloves of Garlic, sliced; 1 1/2 tbsp Tomato Paste, domates salçası; 4 tbsp Olive Oil; 500ml Water, hot (enough to just cover); 1 1/2 tsp Salt, to taste; 1/2 tsp Pepper (Black); 1 tsp Red Pepper Flakes, pul biber (Turkish); 2 tbsp Flat-Leaf Parsley, finely chopped

Türlü is a rustic Turkish stew that marries tender lamb with a medley of summer vegetables in a fragrant tomato base. Slow-simmering lets the meat enrich the sauce while potatoes, carrots, zucchini, eggplant and green beans soak up savory, slightly spicy flavors. Serve it steaming with crusty bread or rice for a comforting, homey meal.

Türlü is a rustic Turkish stew that marries tender lamb with a medley of summer vegetables in a fragrant tomato base. Slow-simmeri... Show more

Traditional Turkish Recipe

Health Grade

A+ · Excellent

Time

1 hr30 min

Price

2,09 €

Calories

690 kcal

healthy

meal prep

one pot

gluten free

Method

Wash the produce

Rinse the eggplant, zucchini, potatoes, green beans, green bell peppers, carrot, tomatoes, and parsley under cold water. Give the potatoes and carrot a quick scrub if they look dusty, then pat everything dry so the vegetables don’t add extra water to the stew.

Prep the vegetables

Trim the eggplant and cut it into large chunks. Slice the zucchini into thick half-moons. Peel the potatoes and cut them into medium chunks. Trim the green beans and cut them in half. Seed and chop the bell peppers. Peel and slice the carrot. Peel and chop the onion, peel and thinly slice the garlic, and finely chop the parsley. For the tomatoes, the easiest method is to cut them in half and grate the cut sides on a box grater until only the skins remain; discard the skins. If you prefer, you can peel and chop them instead.

Heat the pot

Set a large heavy pot or Dutch oven over medium-high heat and add the olive oil. Let it heat until it looks loose and shimmery, about 1 to 2 minutes.

Sear the lamb

Add the lamb shoulder to the hot oil in a single layer. Let it sear without moving for 4 minutes, then turn the pieces and cook for 3 minutes more, until the meat is browned on several sides. If your pot looks crowded, do this in 2 batches so the lamb browns instead of steaming.

Build the base

Lower the heat to medium and add the onion to the pot with the lamb. Cook, stirring often, for 5 minutes until softened and lightly golden. Stir in the garlic and tomato paste, and cook for about 1 minute so the paste darkens slightly and loses its raw taste. Add the grated or chopped tomatoes and cook for 5 minutes, stirring and scraping the bottom of the pot, until the mixture looks thick and saucy.

Add and simmer

Add the potatoes, carrot, green beans, and bell peppers, then nestle in the eggplant and zucchini. Sprinkle in the salt, black pepper, and red pepper flakes. Pour in the hot water, using enough to just barely cover the ingredients, about 500 ml. Bring everything to a gentle boil, then reduce the heat to low, cover, and simmer for 45 minutes, until the lamb is tender and the vegetables are soft but still holding their shape.

Finish and serve

Taste the stew and adjust the seasoning if needed. Scatter the chopped parsley over the top and serve hot, spooning plenty of the tomatoey juices over the lamb and vegetables.