Suzan cooked this Turkish dish that she was taught by her mother. She talked about the fresh vegetables that are grown around their home in Kurdistan, in Turkey. Cooking is a big part of the women's day, and they start cooking in the afternoon, ready for the evening.
2 aubergines sliced
2 large potatoes peeled and sliced
Long sweet green peppers, cut into strips about 8-10cms long
Jar tomato puree
How to make
Fry first the aubergines, then potatoes, then peppers and tomatoes, until browned, and cover whilst cooking.
Put them each aside when nicely browned.
Wash and cook the rice.
Put about 4 tbs yogurt into a bowl, and crush the garlic into it. Stir it up.
When the vegetables are all done and set aside, use the same frying pan and put in 3-4 tablespoons of tomato puree. Add about a cup of water, and stir. Add seasoning, about a tsp of turmeric, and stir until well heated.
To serve, stack the cooked vegetables starting with aubergine, then potato, peppers, tomatoes, one above the other.
Pour over some of the yogurt mixture, followed by some of the tomato mixture.
Pile the rice next to it, and sprinkle over it pomegranate seeds and chopped parsley .