Egyptian Torly (Baked Mixed Vegetables)Egyptian
PlateMap recipe · #94

Egyptian Torly (Baked Mixed Vegetables)

Potatoes, zucchini, carrots, green beans, peas and bell peppers baked in a tomato sauce with fried onion and cumin, first covered and then uncovered until the top browns.

115minutes
6Servings
easyDifficulty
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 7done
Set up your tools

Heavy skillet, Saucepan or pot, Oven and tray, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Preparing

    20 minutes

    Heat the oven to 200°C. Peel the potatoes and carrots and cut them, with the zucchini, into 2 cm cubes. Cut the green beans into 3 cm pieces and the bell peppers into strips.

    Success cue

    All the vegetables are cut and the oven is hot.

  2. 02

    Onion

    10 minutesMedium heat

    Heat the oil in a pan over medium heat and fry the sliced onion for 6 to 8 minutes until golden. Add the garlic for 1 minute, then the tomato paste for 1 minute.

    Success cue

    The onion is golden and the paste has darkened slightly.

  3. 03

    Sauce

    6 minutesGentle simmer

    Add the tomato passata, water, cumin, salt and black pepper and simmer for 5 minutes.

    Success cue

    A smooth, pourable sauce.

  4. 04

    Assembling

    5 minutes

    Spread the potatoes, zucchini, carrots, green beans, peas and bell peppers in a large baking dish. Pour the sauce over them and toss so every piece is coated.

    Success cue

    Every piece is coated in sauce.

  5. 05

    Baking covered

    40 minutesOven heat

    Cover the dish tightly with foil and bake for 40 minutes.

    Success cue

    The vegetables have softened in the sauce.

  6. 06

    Baking uncovered

    25 minutesOven heat

    Uncover, stir gently and bake for 20 to 25 minutes more, until the potatoes are soft and the top is lightly browned.

    Success cue

    A knife slides easily into the potato cubes.

  7. 07

    Resting

    10 minutes

    Rest for 10 minutes before serving.

    Success cue

    The sauce has settled and thickened.

PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.

Cooking tips

Extra tip

Baking covered first steams the vegetables in the sauce; uncovering at the end thickens it and browns the top.

  • • Cut the potatoes and carrots a little smaller than the zucchini, since they take longer to soften.
  • • Use a wide dish so the vegetables sit in one or two layers.

Common mistakes

  • • Cutting the vegetables in very different sizes, so some turn to mush while others stay hard.
  • • Baking uncovered from the start, so the sauce dries before the potatoes cook.

Serving ideasServe with Egyptian vermicelli rice or baladi bread.

Potential allergens

Check ingredient labels

Compound ingredients vary by product; check labels and possible cross-contact.

Frequently Asked Questions

Can I add meat to torly?

Yes. Add 500 g of beef cubes that you have simmered until tender, with 250 ml of their broth instead of the water.

Can I make torly ahead?

Yes. It keeps for 3 days in the fridge; reheat it covered in the oven.

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