Turkish-style vegetable casserole
8 servings
70 minutes
Turkish vegetable casserole is a bright and aromatic dish inspired by Turkey's rich cuisine. The recipe is based on fresh vegetables sautéed to a golden brown and baked under a delicate egg mixture with milk and sour cream. Cabbage adds lightness, potatoes provide heartiness, while sweet peppers and carrots add sweet notes. The finishing touch is melted cheese that forms an appetizing crust. This dish is versatile: it can be served hot with gooey cheese or cold when the flavor becomes richer. The casserole is perfect for family dinners, and its tender texture and rich taste make it a favorite choice for both weekdays and festive gatherings.
1
Prepare all the ingredients.
2
Peel the potatoes and cut them into large cubes.
- Potato: 3 pieces
3
Chop the cabbage finely.
- White cabbage: 500 g
4
Chop the onion into small cubes.
- Onion: 1 head
5
Grate the carrot on a coarse grater.
- Carrot: 1 piece
6
Clean the bell pepper from seeds and partitions, cut into strips, and then into cubes.
- Sweet pepper (capsicum): 1 piece
7
Heat oil in a pan, fry the potatoes until golden brown, and transfer to a large bowl.
- Vegetable oil: 30 ml
- Potato: 3 pieces
8
In the same pan, sauté the onion until translucent. Add the carrot and sauté for 3-4 minutes until the carrot is soft.
- Onion: 1 head
- Carrot: 1 piece
9
Add cabbage, sauté everything together for about 10 minutes, the cabbage should wilt, and bring to semi-cooked.
- White cabbage: 500 g
10
Put the vegetables in the bowl with the potatoes, add the bell pepper.
- Sweet pepper (capsicum): 1 piece
11
Salt the vegetables, add spices, and mix well.
- Salt: to taste
- Freshly ground black pepper: to taste
- Garlic powder: 0.5 teaspoon
- Ground paprika: 1 teaspoon
12
Salt and pepper three eggs, whisk them. Add sour cream and mix.
- Chicken egg: 3 pieces
- Sour cream: 100 g
13
Add flour in portions, stirring to avoid lumps.
- Wheat flour: 80 g
14
Dilute the mixture with milk.
- Milk: 200 ml
15
Chop the greens and add to the vegetables.
- Fresh herbs: to taste
16
Pour the dressing over the vegetables and mix well.
17
Grease the baking dish with butter.
- Butter: 1 teaspoon
18
Dust the mold with breadcrumbs.
- Breadcrumbs: 2 tablespoons
19
Pour the vegetable mixture into a mold, level it, and place it in an oven preheated to 180 degrees for 30-40 minutes.
20
Grate the cheese on a fine grater.
- Semi-hard creamy cheese: 100 g
21
Take out the casserole, sprinkle with cheese, return to the oven.
22
After 10 minutes, take out the ready casserole and cut it into portions. The casserole is tasty both hot and cold.
