leek pie[2]_1

Tourlou!

Spring is here! I am writing to you from one of our local cafés. Its wide French doors are open to an outdoor terrace. It’s still light and warm and a soft breeze just brought in scents of blossom (and something delicious cooking in a kitchen).

I have chosen to share with you the recipe for Tourlou, a mixed vegetable dish that tastes like spring and summer to me. A fridge chilled portion of it with some crumbled feta (surprise, surprise!) is just as nice to eat as straight after cooking or cooled to room temperature. But I’d prefer the chilled version today because it makes me think of Vourvourou, my friend Maria and resting in the shade in her company sipping a chilled beer (sigh!).

Back to cooking! Tourlou is an easy recipe and great for using a medley of vegetable. It can be a light evening dinner on its own or served with rice, a delicious side dish or alternative to salad, and a fantastic tapa or meze. And apparently Tourlou is the same as briam only it’s cooked on a hob- here’s something new for food geeks like me.

Ingredients
Serves 2 for main and more as a meze or side

1 aubergine
2 courgette
2-3 potatoes
1 large onion, chopped
2 garlic cloves, finely chopped or crushed
1 pepper, chopped (optional)
1 carrot (optional)
200g ripe tomatoes, finely chopped or chopped in blender
OR
1 can chopped tomatoes (400g mixed weight)
Small bunch of parsley, finely chopped
1 tsp salt
½ tsp sugar
Pepper (to taste)
Olive oil

Preparation
Takes up to an hour

Wash all vegetable, peel the potatoes, and dice it all in five centimeter (large) chunks.

Sauté the onion and a pinch of salt in about two Tbsp olive oil for a couple of minutes.

Add one or two more Tbsp olive oil, the vegetable, toss and fry for about five minutes.

Add the garlic, let it fry for a minute without burning and add the tomatoes.

Add the sugar and also season with salt and pepper.

Stir well and cover.

Lower the heat and simmer for forty minutes or until the potatoes are soft.

Add the chopped parsley at the end or half way through the cooking.

Lia’s Notes:

  • For a good Tourlou do not to stir during simmering to avoid breaking the vegetable as it softens.
  • The tomatoes should have enough juice for all the vegetable to cook but halfway through cooking check if you need to add a couple of Tbsp of water to make sure the potatoes cook.
  • Replace potatoes with other root vegetable such as parsnip if you like.
  • I prefer cooking Tourlou with more aubergine and one courgette.
  • Use any vegetable you like. Okra is fantastic in tourlou but might take a bit longer to cook.
  • For Briam use the same ingredients, add a little bit of water and cover a baking tray with foil. Slow cook for about an hour in the oven.

photo

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