Torly (Egyptian Vegetable and Meat Casserole)

Name: Torly (Egyptian Vegetable and Meat Casserole)
Total time: 2 h
Yield: 6
Cuisine: Egyptian
Ingredients: 600 g Beef or lamb shoulder, in 4 cm chunks; 500 g Potatoes, in thick slices; 400 g Courgettes, in thick slices; 400 g Aubergine, in chunks; 250 g Carrots, in thick rounds; 200 g Green beans, topped; 150 g Peas; 2 Onions, sliced; 8 Garlic cloves, crushed; 800 g Tinned tomatoes; 2 tbsp Tomato purée; 2 tsp Ground cumin; 1 tsp Ground coriander; 1 tsp Allspice; 500 ml Beef stock; 6 tbsp Neutral oil; 2 tsp Salt and black pepper; 6 portions Coriander leaves and rice, to serve

Whatever the market had — potato, courgette, aubergine, carrot, green beans, peas — browned in batches, layered over chunks of beef or lamb with a garlicky tomato sauce poured through, and left in a slow oven until everything has gone soft enough to eat with a spoon.

Sumber

Resipi oleh Egyptian home kitchens · 🏺 Tradisional · Everyday Egyptian cooking — the fava beans, bread, greens and slow tomato pots that fill tables from Cairo apartments to Delta villages.

Egypt · whatever the market had — An ownerless traditional dish, so no cook is credited. The cited article confirms torly as a traditional Egyptian mixed vegetable casserole that often includes chunks of meat such as beef, lamb or chicken, uses a variety of vegetables, and is a staple in Egyptian cuisine. The browning method, the sauce, timings and quantities are this book's own.

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Langkah

Brown the meat in 2 tablespoons of oil in batches, 3 minutes a side, and set aside in a deep oven dish.
Fry each vegetable separately in the remaining oil until browned at the edges — potato 6 minutes, aubergine 5, courgette 4, carrot 4. Season each as it goes.
💡 Brown them apart and briefly. They finish cooking in the oven — this step is only for colour, and crowding the pan gives you steamed grey vegetables instead.
In the same pan soften the onions 8 minutes, add the garlic and spices for 2 minutes, then the tomatoes, purée and stock. Simmer 10 minutes and season well.
Layer all the vegetables over the meat in the dish, beans and peas on top. Pour the sauce over so everything is nearly covered.
Cover with foil and bake at 180 °C for 60 minutes, then uncover for the last 15 so the top catches. Scatter coriander and serve with rice.

💡 Petua

Torly takes whatever is in season — this is a method, not a fixed list. Okra, peppers and cauliflower all go in at Egyptian tables.
Leave the meat out and it becomes the Lenten version Coptic households cook for weeks at a time.