Mixed Vegetable Bake (Turli Tava)
Турли тава Turli tavaSay it: TOOR-lee TAH-vah
Turli tava reaches the table in the clay vessel that gives it its name: turli means mixed, tava means the dish. It is a late-summer fixture, built for the point when eggplant, peppers, okra and tomatoes all arrive at once, and many versions include pork or veal. A slow bake turns those juices into a paprika-toned sauce, and the pot is brought out as a main course with bread and a tomato salad.
Mixed Vegetable Bake (Turli Tava)
Турли тава, Turli tava
Pronounced TOOR-lee TAH-vah
- Serves
- 6
- Prep
- 40 min
- Cook
- 1 hr 30 min
- Total
- 2 hr 10 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains celery. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Vegetables and meat
Seasonings and liquid
Method
Set the oven to 400°F (200°C). Put the oil in a large Dutch oven or other heavy pot and set it over medium heat. Cook the yellow and red onions together, stirring now and then, for about 5 minutes, until they soften and turn translucent. Add the carrot and celery and continue for another 3 minutes.
Increase the heat to medium-high, add the cubed meat, and cook for 6-8 minutes, turning the pieces, until the outside loses its raw pink color. Stir from time to time to keep them from catching on the pot.
Add the potatoes, eggplant, bell peppers, garlic, sweet paprika, hot paprika if you are using it, salt and pepper. Turn everything for 2-3 minutes so the paprika coats the vegetables. Pour in the water, let the pot come to a gentle simmer, cover it and cook on low for 15 minutes, stirring once or twice.
Put in the tomatoes and okra. Leave the pot uncovered and simmer for roughly 10 minutes, until the okra is just tender and the liquid has reduced a little. Taste, then add more salt or pepper as needed.
Move the mixture to a large clay baking dish or a 9x13-inch (23x33 cm) casserole. Seal it well with foil or a lid and bake for 30 minutes.
Take off the cover and bake for another 15-20 minutes, until the vegetables are very soft, the surface has picked up some color and the sides are bubbling.
Allow it to stand for 10 minutes. Sprinkle over the parsley and bring the dish to the table hot.
Regional variant: Meatless turli tava (posna turli tava, посна турли тава)
Leave out the meat and increase the oil to 4 tbsp. With the potatoes in step 3, add a 14 oz (400 g) can of drained white beans or chickpeas, and replace the water with vegetable stock. Continue as written, but begin checking at 35 minutes, since the vegetables may soften faster without meat.
Cook's notes
- Leave the okra whole or cut it in half lengthwise, and once it goes in, stir only lightly; this helps prevent a slippery texture.
- For a traditional unglazed clay baking dish, place it in cold water for 20 minutes before adding the food, which helps protect it from cracking.
- The flavors deepen overnight; cover and reheat at 350°F (175°C) until heated through.
Serve with
Bring it to the table with crusty country bread and a salad of fresh tomatoes, cucumber and onion. A spoonful of thick yogurt can be offered alongside.
Make ahead and storage
Keeps in an airtight container in the refrigerator for up to 3 days; reheat covered at 350°F (175°C).
