|
Tourlu armenian, russian, stews, vegetarian 1/2 lb green beans, cut in 2-inch 1 lengths 1 medium eggplant 2 onions 3 carrots 2 stalks celery 1 bell pepper 2 potatoes 1 can tomato slices 1/4 cup olive oil 1/2 cup catsup 1 1/2 teaspoon sugar 1 1/2 teaspoon basil 1/4 teaspoon black pepper 3 small courgette 1 cup plain yogurt Cube the eggplant and peel and cube the potatoes, chop the onions and pepper, slice the carrots and celery Combine beans, eggplant, onion, carrots, celery, bell pepper, and potatoes in a 5 qt. casserole dish. Add remaining ingredients (except courgette and yogurt); stir gently. Cover dish, bake at 350F for 1.5 hours or until vegetables are almost tender, removing lid and basting vegetables with juices every 30 min. Add sliced courgette to casserole, gently mix in. Bake casserole uncovered for 20 more min. Serve with a generous spoonful of yogurt on each serving. This is an Armenian vegetable stew, a perfect use of summer's bounty. I must admit that the first time I made this recipe, while I was preparing it I thought there's no way this could be any good. But it really is quite fantastic. Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
The recipes found in this website have been compiled from different websites Sponsors MySpace Layouts - MySpace Graphics - |