A hearty Egyptian baked vegetable casserole layering potatoes, zucchini, tomatoes, peppers, and onions with a fragrant tomato-based sauce, slow-baked until caramelized and tender.
Nutrition & Info
Instructions
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1
Preheat the oven to 200C and lightly oil a large deep baking dish, then layer the sliced potatoes as the base.
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2
Continue layering with zucchini, tomatoes, bell peppers, onions, and green beans, seasoning each layer with salt, cumin, and paprika.
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3
Mix the tomato sauce with minced garlic, olive oil, and half a cup of water, then pour evenly over the layered vegetables.
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4
Cover tightly with foil and bake for 45 minutes, then remove the foil and bake for another 20 minutes until the top is golden and caramelized.
Did You Know?
Torly gets its name from the Turkish word for casserole and has been a staple of Egyptian home cooking since the Ottoman period.
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