in Turkey

Vegetable stew – Tirsik

updated

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Ingredients for 2 servings:

  • 1 large eggplant(s)
  • 3 pointed peppers, Turkish
  • 1 can of tomatoes, chopped or fresh
  • ½ jar okra
  • vegetable broth
  • Salt
  • oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Kurdish court

Wash the vegetables and cut them into bite-sized pieces. Remove the desired amount of okra from the jar and rinse them. Heat oil in a deep pot. First, fry the pointed peppers, then add the eggplant, tomatoes, okra, and sprinkle with vegetable stock. Season with salt and pepper (you can also add chili if you like). Add a little water if necessary, depending on how thick the dish is. Simmer for 10-15 minutes. You can vary the vegetables as desired; this dish is also a great way to use up leftover vegetables. It is eaten traditionally with Turkish rice or simply with flatbread and your hands.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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