Albanian Vegetable Stew (Gjellë me Perime -Turli)

Avatar for Mimoza TresovaAuthorMimoza Tresova
RatingDifficultyIntermediate

Albanian vegetable stew, thick, rich and creamy is a colorful satisfying meal that you can make it in any season. There are many individual variations in Mediterranean dish, but all feature summer vegetables like eggplants, zucchini, butternut squash, string beans, tomatoes, peppers, carrots, onion, garlic and basil. In Albania vegetable stew is called Gjelle Turli, in southern Italy Ciambotta and France it is called Ratatouille.

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Yields8 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins

 ½ cup olive oil
 1 onionchopped
 1 spring onionchopped
 3 garlic clovesminced
 2 celery ribschopped
 3 large tomatoeschopped or 1 cup of Rao’s Marinara Sauce
 3 large potatoescubed
 2 zucchiniends removed and cubed
 1 cup okrasfrozen
 2 tbsp basil leavesroughly chopped
 2 tbsp parsleyroughly chopped
 1 ½ tbsp salt
 1 ½ tsp black pepper
 1 tsp red pepper flakescrushed
 ½ tsp dried thyme
 wateror vegetable broth as needed

1

First washed all vegetable and dice in 1 inch cubes.

2

Heat olive oil in a Dutch oven or heavy bottom pot on medium high heat until it shimmers.

3

Add onions, spring onion, celery and cook stirring frequently for 4 minutes or until soft.

4

Add basil, parsley, crushed red pepper flakes, and sauté for 30 seconds until fragrant.

5

Stir in tomatoes, potatoes, zucchini and cook stirring occasionally for 5 minutes until vegetables are cooked down.

6

At the end add okras and season with salt, pepper and thyme. Okra could be replaced with peas or string beans if desired. Pour enough water or vegetable broth for more flavor until the vegetables are almost covered. Bring to a boil over medium heat than reduce heat to low. Cover the pot and simmer for 35 minutes, stirring occasionally until vegetables are tender and the stew is thick and creamy.

7

Taste and season with salt and pepper if desired.

Ingredients

 ½ cup olive oil
 1 onionchopped
 1 spring onionchopped
 3 garlic clovesminced
 2 celery ribschopped
 3 large tomatoeschopped or 1 cup of Rao’s Marinara Sauce
 3 large potatoescubed
 2 zucchiniends removed and cubed
 1 cup okrasfrozen
 2 tbsp basil leavesroughly chopped
 2 tbsp parsleyroughly chopped
 1 ½ tbsp salt
 1 ½ tsp black pepper
 1 tsp red pepper flakescrushed
 ½ tsp dried thyme
 wateror vegetable broth as needed

Directions

1

First washed all vegetable and dice in 1 inch cubes.

2

Heat olive oil in a Dutch oven or heavy bottom pot on medium high heat until it shimmers.

3

Add onions, spring onion, celery and cook stirring frequently for 4 minutes or until soft.

4

Add basil, parsley, crushed red pepper flakes, and sauté for 30 seconds until fragrant.

5

Stir in tomatoes, potatoes, zucchini and cook stirring occasionally for 5 minutes until vegetables are cooked down.

6

At the end add okras and season with salt, pepper and thyme. Okra could be replaced with peas or string beans if desired. Pour enough water or vegetable broth for more flavor until the vegetables are almost covered. Bring to a boil over medium heat than reduce heat to low. Cover the pot and simmer for 35 minutes, stirring occasionally until vegetables are tender and the stew is thick and creamy.

7

Taste and season with salt and pepper if desired.

Albanian Vegetable Stew (Gjellë me Perime -Turli)

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