Egyptian Torly Mixed Vegetable Stew

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Torly is a beloved Egyptian home-style stew that showcases summer vegetables braised slowly in a fragrant tomato sauce with warm spices. Each region in Egypt has its own twist, but the soul of the dish is the same: humble vegetables transformed into a deeply savory, silky one-pot meal best enjoyed with crusty bread.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 14 gFat
• 2 gSaturated Fat
• 36 gCarbs
• 9 gFiber
• 6 gProtein
• 480 mgSodium
• 1180 mgPotassium
• 95 mgCalcium
• 3 mgIron
• 48 mgVitamin C
• 285 mcgVitamin A

Ingredients

For the vegetables

• 1 medium eggplant (about 1 lb), cut into 1-inch cubes
• 2 medium zucchini, cut into 1-inch half-moons
• 1 large russet potato, peeled and cut into 1-inch cubes
• 2 medium carrots, sliced into 1/2-inch rounds
• 1 red bell pepper, seeded and cut into 1-inch squares
• 1 cup fresh green beans, trimmed and halved
• 1 large yellow onion, sliced thin
• 5 cloves garlic, minced

For the sauce and spices

• 3 tablespoons olive oil
• 2 tablespoons tomato paste
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon sweet paprika
• 1 dried bay leaf
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 1/4 cups warm water or low-sodium vegetable broth

For finishing

• 1/3 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh cilantro
• 1 tablespoon fresh lemon juice

Directions

1. Toss the cubed eggplant with 1 teaspoon of salt in a colander and let drain for 15 minutes, then pat dry with paper towels. This step removes bitterness and helps the eggplant hold its shape.
2. Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Add the sliced onion and cook for 6 to 7 minutes until softened and lightly golden, stirring occasionally.
3. Stir in the minced garlic, tomato paste, cumin, coriander, turmeric, paprika, and bay leaf. Cook for 90 seconds, stirring constantly, until the paste darkens and becomes very fragrant.
4. Add the potatoes, carrots, green beans, and crushed tomatoes along with the water or broth, salt, and pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes.
5. Add the eggplant, zucchini, and bell pepper to the pot, nestling them into the sauce. Cover and continue to simmer for 20 to 25 minutes, until all the vegetables are fork-tender and the sauce has thickened to a glossy, spoon-coating consistency.
6. Remove the bay leaf. Stir in the lemon juice, parsley, and cilantro, taste, and adjust the seasoning with additional salt and pepper. Let the stew rest off the heat for 5 minutes so the flavors settle.
7. Serve hot in shallow bowls with warm crusty Egyptian bread, pita, or steamed rice to soak up the rich sauce.

Cook’s Notes

• For the richest flavor, use ripe seasonal vegetables; summer eggplant and zucchini give the silkiest texture.
• If the sauce reduces too quickly before the vegetables soften, splash in a little more water and keep the lid on tight.
• Add 1 cup of canned chickpeas in step 4 to turn the stew into a heartier vegetarian main dish with extra protein.
• Torly tastes even better the next day; refrigerate overnight and reheat gently with a splash of water to refresh the sauce.
• Serve with a side of plain yogurt and a wedge of lemon for a classic Egyptian balance of richness and brightness.

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