 Macedonianturli tava | |
| Alternative names | Tourlou, turli perimesh, turli tava |
|---|---|
| Course | Main |
| Associatedcuisine | Turkish,Albanian,Bulgarian,Greek,Macedonian |
| Serving temperature | Hot |
Türlü is acasserole ofTurkish cuisine. It is made ofstewed vegetables and may also include stewed meat.[1][2][3] Varieties of this dish are also found inBalkan cuisines. In particular, it is known asturli perimesh inAlbania,[4]tourlou inGreece,[5] and asturli tava inNorth Macedonia.[6]
The name derives from Old Turkic wordtürlüg meaning "variety". Türlü may be cooked in a clay cooking pot calledgüveç. This type is calledtürlü güveç in Turkey and in Bulgaria. The Macedonian version,turli tava, is traditionally made in a similar earthenware cooking pot, calledtava.[6]
The basic ingredients of türlü vary greatly. The dish usually includes potatoes, eggplants andokra.Green beans, bell peppers, carrots, courgette, tomatoes, onions and garlic can also be added. Meat versions are made with beef, lamb or veal, in the Balkans also with pork. Other usual ingredients are cooking oil, water, salt, black pepper orcrushed red pepper,tomato paste orpepper paste. All these ingredients are mixed and baked in an oven.[2][3][4][5][6] The dish can be served with rice and yogurt on the side.
