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.
Ingredients
3 medium potatoes, sliced
2 zucchini, sliced
2 large tomatoes, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
2 onions, sliced into rings
200g green beans, trimmed
1 cup tomato sauce
3 cloves garlic, minced
1/4 cup olive oil
1 tsp cumin
1 tsp paprika
Salt and pepper to taste
Instructions
1Preheat the oven to 200C and lightly oil a large deep baking dish, then layer the sliced potatoes as the base.
2Continue layering with zucchini, tomatoes, bell peppers, onions, and green beans, seasoning each layer with salt, cumin, and paprika.
3Mix the tomato sauce with minced garlic, olive oil, and half a cup of water, then pour evenly over the layered vegetables.
4Cover 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.