What is briam? It’s a Greek/Turkish dish also known by the name of Tourlou Tourlou – which means all mixed up. Basically, this dish includes any or all the vegetables in your kitchen, “all mixed up” and roasted with herbs.
I am so sorry that I can’t find the words to make this dish sound more exciting, but trust me briam is spectacular, it’s almost a cross between soup and stew, and it’s absolutely worth trying.
Briam is a cheap and easy dish for travelers; it uses a few vegetables, a few herbs, and is made in one pan. Plus, you can change the recipe depending on what herbs or vegetables you have on hand.
Briam is a layered vegetable dish; you should cook each layer accordingly, depending on which vegetables you are using.
So, to make Briam, I first chopped the vegetables:
Then I added the first layer – potatoes, with a mixture of broth, oil, and herbs, and baked that for about 15 minutes.
In the second layer, I put carrots and zucchini, and another layer of herbs and broth, and cooked for about 10 minutes.
The third and final layer, I added tomato, onion, the remaining broth, and another sprinkle of herbs, and covered with foil. Then I baked this another 10-15 minutes until the vegetables were tender.
I added a chunky homemade crouton topping for more interest, but the traditional dish is simply the baked vegetables with herbs. But, if you have some stale bread that needs to be used, making chunky croutons is the best way to go.
The version I made served about 5 people, but can also be easily adjusted to serve many more or many less. Enjoy!
- 5 medium Potatoes
- 2 Carrots
- 1 red Onion
- 1 large Zucchini
- 2 medium Tomatoes
- 2 cups Vegetable Stock
- 5 tbsp Cooking Oil
- 2 tbsp Thyme (divided)
- 2 tbsp Rosemary (divided)
- Salt and pepper to taste
- 4-5 slices of day old bread
- 2 tbsp Cooking Oil
- ¼ tsp salt
- Preheat the oven to 350F.
- Chop all the vegetables into thin rounds.
- Mix the cooking oil into the broth, set aside.
- Pour ½ cup of the broth mixture into the pan.
- Layer the potatoes into the bottom of the pan.
- Sprinkle with about ½ tbsp rosemary and thyme, and some salt and pepper.
- Place pan into the oven and cook for 10 minutes.
- Remove pan and layer with carrots and zucchini.
- Add ¼ cup of broth/oil mixture.
- Sprinkle with herbs, salt and pepper.
- Bake for 15 minutes.
- Remove the pan, add the final layer of onions and then tomato.
- If there is not enough liquid in the bottom of the pan, add in the final ¼ cup of broth, however if there is still broth at the bottom you do not need to add in the rest.
- Sprinkle the dish with the remaining herbs, and salt and pepper.
- Cover and cook for 10-15 minutes until all the vegetables are tender.
- In the meantime, prepare the chunky croutons, if using.
- Place 2 tbsp oil into a pan and heat over medium.
- Chop 4-5 slices of bread into thick cubes.
- Toss the bread in oil and a little salt in the pan, and fry until crunchy on the outside.
- Serve over the Briam.
Have you ever made this Briam? What vegetables and spices did you use?