Turlu

Turlu is a traditional Turkish dish whose name derives from türlü, meaning mixed or varied. It describes a family of stews made from a mix of vegetables, with or without meat, simmered in a tomato-based sauce. In its vegetarian form, turlu typically combines peppers, eggplants, zucchini, onions, potatoes, tomatoes, and sometimes mushrooms. In meat versions, lamb or beef may be added. The dish is commonly prepared with olive oil, garlic, onion, tomato paste or fresh tomatoes, and stock, seasoned with herbs such as parsley, dill, mint, and paprika or black pepper. The word türlü reflects the dish's varied ingredients.

Vegetables are usually chopped and either arranged in layers or mixed together, then braised slowly in a pot or finished in the oven until tender. In some locales, turlu is cooked in a clay pot called a güveç, which helps retain moisture and deepen flavors. Regional variations exist across Turkey, with some kitchens emphasizing more peppers or zucchini and others using regional herbs.

Serving and context: Turlu is commonly served as a main dish or substantial side, often with bread or rice and a dollop of yogurt, and is popular for family meals and on certain occasions or harvest celebrations. Etymology and spellings: The word türlü means mixed, reflecting the dish's varied ingredients. Alternate spellings include turli or turlu.