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Bites fil Beit: Torli – mixed vegetables - Daily News Egypt

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Bites fil Beit: Torli – mixed vegetables

We love food. We love the real, down to earth, tried-and-tested, handed-down-through-the-generations, local Egyptian food. Here is your chance to learn how to make these local delicacies in your own home. And just so you know what to ask for, we have added how to say the ingredients in Arabic. No more excuses, off to the souq!

Torli – Mixed vegetables


  • 3 zucchini, cubed – koo-sa
  • 3  medium size eggplants, peeled and cubed – be-tin-gan
  • 3 medium size potatoes, peeled and cubed – ba-ta-tas
  • 3 medium size carrots, peeled and cubed – ga-zar
  • 1 cup green beans – fa-soo-li-a khad-ra
  • 1 cup tomato juice – a-sir ta-ma-tam
  • 1 cup chicken or meat broth – ma-ra-a firakh or lah-ma
  • 2 tbsp ghee or margarine – sam-na or zib-da
  • 2 medium size onions, chopped – ba-sal
  • salt and pepper – malh and fil-fil



  • Heat the oven to 200C.
  • Rinse all the vegetables well. Keep the zucchini to the side and mix the other in a big bowl.
  • Add ghee, onion, tomato juice, salt and pepper and the mixed vegetables to a baking dish.
  • Add the broth to the vegetable mix and cover the dish with aluminium foil. Place the baking dish in the oven for 40-45 minutes or until the vegetables are tender. Add the zucchini to the torli after 10 minutes.
  • Remove the foil after 30 minutes and add more water if the mixture has become dry. Add some extra salt and pepper if needed.
  • Serve the torli in the baking dish or deep serving dish with white rice on the side.



  • Any of the mentioned vegetables can be excluded from the torli if desired, and others can be added depending on taste and seasonal availability.
  •  Meat can be added to the torli if desired. Cut the meat into small cubes and boil separately until semi-tender. Add to the torli together with the broth and prepare as normal.
  • A quartered chicken can be added to the torli immediately with the broth.


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