Tourlou or Briam

Tourlou is an easy and healthy recipe for summer. It includes all the vegetables of the Greek garden and is found in all regions of Greece, from North to South, East to West, with several variations and names - it was common in Asia Minor and Pontus - but always with the same taste. .

Tourlou or briam is eaten lukewarm, but also cold accompanied by spicy feta cheese and toast.

It is made in the oven or in the pan. It was traditionally done in the pan, because the wood oven required a lot of preparation, while in the pan it was done much faster.

This recipe was executed within half an hour at Folklore Workshop of Ermionida.

Vegetables in the pan

Materials:

2 tsakonian aubergines cut into large pieces

1 large onion in slices

2 medium-sized zucchini

200 gr. green beans

1 quince potato

1 glass of wine oil

1 tomato coarsely chopped

1 tablespoon belte

1 hot pepper

1 handful of okra

a little coarsely chopped celery

2 garlic cloves

salt

pepper

Execution:

Put the oil on the fire in a large deep frying pan and fry the onion, the tomato and slowly all the ingredients with the last okra. Add a little water and add the belte.

Leave it covered and fry for about 15 minutes.

We serve our food and accompany it with local Kranidi wine.

Bon appetit!!