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Guvec or Turlu - Vegetable Casserole


When I have abundant seasonal vegetables, I love making this vegetable casserole, and most of the time I just enjoy it with a loaf of good bread. That is all you need for a good meal.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium


2 Long eggplant
-or- , 1 md oval eggplant
1 x salt
4 small zucchini
3 small green bell peppers
250 grams okra
250 grams green beans
4 small tomatoes
ripe, peeled
½ cup olive oil
3 small onions
2 each garlic cloves
¼ cup parsley leaves
1 x black pepper
freshly ground
½ cup water


There is some confusion about the name of this dish.

To the Turks, Turlu is a lamb or chicken and vegetable casserole.

Yet in other countries of the region Turlu is prepared as an all-vegetable casserole, with cooks admitting to it being a Turkish dish.

Guvec on the other hand is a casserole of meat or poultry and vegetables, or vegetables on their own.

Oven temperature: 180 cup (350 F) Cooking time: 1½ to 2 hours Remove stem from eggplant, wash well then peel off 1 cm (½ inch) strips of skin lengthwise at intervals giving a striped effect.

Cut long eggplants in 1 cm (½ inch) slices; oval eggplant should be quartered lengthwise, then cut into chunky pieces.

Spread eggplant on a tray and sprinkle liberally with salt.

Leave for 30 minutes, then pat dry with paper towels.

Trim zucchini and cut into 4 cm (1½ inch) pieces.

Remove stem and seeds from peppers and quarter.

Wash, trim and (if desired) de-fuzz okra.

Soak in vinegar to remove slime.


String beans if necessary and slit in half (French cut).

Slice tomatoes.

Heat half the oil in a frying pan and fry eggplant until lightly browned.

Remove to a plate - do not drain.

Add remaining oil to a pan, add sliced onions and fry gently until transparent.

Stir in garlic, cook 1 minute, then remove pan from heat.

Place a layer of eggplant in the base of a casserole dish.

Top with some of the zucchini, peppers and beans.

Spread some onion mixture on top and cover with tomato slices.

Sprinkle with salt, pepper and some of the parsley.

Repeat until all ingredients are used, reserving some tomato slices and parsley.

Place prepared okra on top if used and cover with last of tomato.

Sprinkle with parsley, salt and pepper and add water and oil drained from eggplant.

Cover casserole and cook in a moderate oven for 1 to 1½ hours until vegetables are tender.

Serve from casserole as an accompaniment to roast or grilled meats or poultry.

Often this is served as a light meal on its own; bread and peynir (feta) cheese are then served with it.

Source: The Complete Middle East Cookbook - by Tess Mallos : ISBN: 1 86302 069 1


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 338g (11.9 oz)
Amount per Serving
Calories 23073% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 21mg 1%
Total Carbohydrate 5g 5%
Dietary Fiber 5g 22%
Sugars g
Protein 8g
Vitamin A 28% Vitamin C 119%
Calcium 9% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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