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Gerald Bryan

Turlu Turlu and Sumac Lamb


This Turkish dish can be served with pitta bread as a vegetarian meal or as an accompaniment to simply grilled lamb or beef. Amounts and vegetables may be changed to suit taste or season.

Makes 4

4 courgettes cut diagonally into 2cm slices
1 aubergine quartered lengthwise then each quarter into 3 or 4 pieces
1 large onion roughly chopped
7 cloves garlic peeled and chopped
3 capsicums red and/or yellow green will do cut into 2cm strips
1 fennel bulb cut into 1cm slices
4 carrots cut into 1 cm thick sticks
4 medium potatoes peeled and cut into 3cm pieces 
1/2 tsp ground cinnamon 
3/4 tsp ground coriander seeds
11/2 cups cooked chickpeas tinned are fine if well rinsed
1 recipe tomato sofrito (see below) 
1/2 cup parsley roughly chopped 
1/2 cup fresh coriander roughly chopped
Salt an freshly ground black pepper
Olive oil

Tomato sofrito

1 medium onion finely chopped
3 cloves of garlic finely chopped
1 tin Italian tomatoes and their juice 
1/2 tsp pimentón or ordinary sweet paprika
Salt and freshly ground black pepper to taste
3 tbsp olive oil

Heat the oil in a frying pan and in it soften the onion and garlic without allowing them to colour. Chop the tomatoes and add to the pan with their juice and the pimentón. Cook until the tomatoes have broken down and the liquid is reduced by half. Season to taste and set aside.

Salt the aubergine and the courgettes and set aside in a sieve for 30 minutes to drain.

Preheat the oven to 220ýC.

Dry the aubergine and the courgettes, setting the courgettes aside. In a bowl toss the aubergine, onion, garlic, capsicums, fennel, carrots and potatoes in enough olive oil to coat them. Sprinkle with the cinnamon and ground coriander and season with salt and pepper. Mix again. Put these vegetables in a single layer in a roasting dish and cook for 1 hour in the oven, turning every 15 minutes, After 45 minutes add the courgettes. Heat the chickpeas in the sofrito and add to the cooked vegetables with the chopped herbs.

Mix and serve.


Serves 4

4 backstraps of lamb (about 200g each) or equivalent weight lamb fillets
1 tbsp sumac
1 tsp ground cumin

Mix the sumac and the cumin and coat the lamb with the mixture. Cook in a ridged pan or on a grill plate or barbecue for about 5 minutes a side for backstraps (less for smaller fillets) or until cooked to taste. Let rest for a few minutes the slice diagonally and serve.