Bites fil Beit: Torli – mixed vegetables

Iman Adel Abdel-Fattah
2 Min Read

Torli – Mixed vegetables

Ingredients

  • 3 zucchini, cubed – koo-sa
  • 3  medium size eggplants, peeled and cubed – be-tin-gan
  • 3 medium size potatoes, peeled and cubed – ba-ta-tas
  • 3 medium size carrots, peeled and cubed – ga-zar
  • 1 cup green beans – fa-soo-li-a khad-ra
  • 1 cup tomato juice – a-sir ta-ma-tam
  • 1 cup chicken or meat broth – ma-ra-a firakh or lah-ma
  • 2 tbsp ghee or margarine – sam-na or zib-da
  • 2 medium size onions, chopped – ba-sal
  • salt and pepper – malh and fil-fil

 

Directions

  • Heat the oven to 200C.
  • Rinse all the vegetables well. Keep the zucchini to the side and mix the other in a big bowl.
  • Add ghee, onion, tomato juice, salt and pepper and the mixed vegetables to a baking dish.
  • Add the broth to the vegetable mix and cover the dish with aluminium foil. Place the baking dish in the oven for 40-45 minutes or until the vegetables are tender. Add the zucchini to the torli after 10 minutes.
  • Remove the foil after 30 minutes and add more water if the mixture has become dry. Add some extra salt and pepper if needed.
  • Serve the torli in the baking dish or deep serving dish with white rice on the side.

 

Notes

  • Any of the mentioned vegetables can be excluded from the torli if desired, and others can be added depending on taste and seasonal availability.
  •  Meat can be added to the torli if desired. Cut the meat into small cubes and boil separately until semi-tender. Add to the torli together with the broth and prepare as normal.
  • A quartered chicken can be added to the torli immediately with the broth.

 

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