Tuesday, 17 July 2007
Turlu Turlu originates from Turkey and in its home country is served both as a main course or as an accompaniment to roast meats. It basically entails slowly roasting off any vegetable you care to roast, ones that improve with a good caramelising such as roots. So into my Turlu Turlu went baby turnips, fennel, aubergines, courgettes, beetroot, carrots, potato, onions and whole garlic cloves. A little dusting in mixed spice and a scattering of coriander seeds along with salt and pepper is all that is required to pick up the flavour. The sweet tomato sauce could not be simpler either. Roast off a load of cherry tomatoes and garlic cloves then blitz in a food processor. Tip in a tin of chickpeas and you have yourself the complete dish. A few homemade flatbreads make the meal even more impressive.
4 baby turnips, halved
3 large potatoes, cubed
1 onion, cut into eighths
6 whole garlic cloves
1 fennel bulb, quartered
1 beetroot, cubed
1 carrots, cut into thick diagonal slices
1 aubergine, halved then cut into thick slices
2 courgettes, cut into thick slices
1 tbsp whole coriander seeds
Half tsp allspice
3 tbsp rapeseed or olive oil
Salt and pepper
For the sauce
1kg cherry tomatoes
3 whole garlic cloves
Rapeseed or olive oil
1 tin of chickpeas
1 - Pre-heat the oven to 200 degrees C, GM6.
2 - In a large roasting tin, combine all of the vegetables except for the courgette with the allspice, coriander seeds, salt and pepper and oil.
3 - In another roasting tin, combine the cherry tomatoes with the garlic and oil.
4 - Place both in the oven. Roast the cherry tomatoes for 30 minutes, remove then blitz to a sauce. Pour into a saucepan and keep aside.
5 - For the vegetables, roast for 20 minutes then turn. Roast for a further 20 minutes then put in the courgettes for a further 10 minutes roasting.
6 - Heat up the sauce, taste for seasoning then add the chickpeas.
7 - Serve a good mixture of the roasted vegetables with a good scattering of fresh coriander and a few spoonfuls of the sauce. For authenticity, drizzle on a little yoghurt which has been salted.
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