ReTRo HouSeWiFe

RECIPES FROM THE RETRO HOUSEWIFE

MAIN COURSE

TURLU (Vegetable Pot), Turkish

Ingredients

• 1 lb. lamb, diced
• I medium eggplant
• 2 medium onions (chopped)
• 1/4 lb. okra
• ¼ cup butter
• 2 large green peppers
• 1 ½ cups water
• salt and pepper to taste
• 3 medium tomatoes
• ½ lb. green beans
• 2 small zucchini (Italian squash)

Preparation Instructions

Dice the meat. Saute onions in butter in large saucepan until lightly browned. Add meat and ½ cup water and simmer until nearly tender.

While meat is cooking, prepare vegetables as follows: Peel and slice tomatoes and zucchini. Peel eggplant in 1 inch strips of skin and cut into 2 inch segments. Trim okra by removing cone-shaped portions at top. Remove seeds from green peppers and dice them. When meat is nearly tender, add 1 cup of hot water, salt and pepper and okra, in that order. Cover tightly and cook until vegetables are done (about 50 minutes). If necessary, hot water may be added during cooking.

Contributed by Mrs. L Ruwin and Mrs. A. Turner, 1950

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