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Adding short description: "Earthenware pot style"
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{{Short description|Earthenware pot style}}
{{more citations needed|date=September 2014}}
{{Infobox prepared food
| name = Güveç
| image =Lambguvec Turkish earthenware pots or guvech.jpg
| image_size = 250px
| caption =Turkish lamb güveç with potatoes, carrotsGüveç and other vegetablesearthenware pots
| alternate_name = Đuveč
| countryregion = Balkans
| region =
| creator =
| course =
| type = [[Stew]]
| served =
| main_ingredient = [[Beef]], [[Olive (fruit)|olives]], [[tomato]]es, [[Edible mushroom|mushrooms]], [[onion]]s, [[herb]]s, and [[spice]]s
| variations =
| calories =
| other =
}}
'''Güveç''' ( IPA: gy'vetʃ ) is a family of [[earthenware]] pots used in [[Balkan cuisine|Balkan]], [[wikt:Persian|Persian]], [[Turkish cuisine|Turkish]], and [[Levantine cuisine|Levantine]] cuisine, and; various [[casserole]] or [[stew]] dishes cooked in them are called [[ghivetch]]. The pot is wide and medium-tall, can be glazed or unglazed, and the dish in it is cooked with little or no additional liquid.<ref name=":0">{{Cite book |last=Wolfert|first=Paula |lasturl=Wolfert https://books.google.com/books?id=iHh19M8YNxEC&q=g%C3%BCve%C3%A7&pg=PA133|title=Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share |date=27 October 2009 |publisher=Wiley |page=133 |isbn=978-0544178830 |urlpage=https://books.google.com/books?id133|author-link=iHh19M8YNxEC&q=g%C3%BCve%C3%A7&pg=PA133Paula Wolfert}}</ref>▼
[[File:Turkish earthenware pots or guvech.jpg|thumb|Güveç and other earthenware pots]]
▲'''Güveç''' is a family of [[earthenware]] pots used in [[Balkan cuisine|Balkan]], [[Turkish cuisine|Turkish]], and [[Levantine cuisine|Levantine]] cuisine, and various [[casserole]] or [[stew]] dishes cooked in them. The pot is wide and medium-tall, can be glazed or unglazed, and the dish in it is cooked with little or no additional liquid.<ref>{{Cite book |first=Paula |last=Wolfert |title=Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share |date=27 October 2009 |publisher=Wiley |page=133 |isbn=978-0544178830 |url=https://books.google.com/books?id=iHh19M8YNxEC&q=g%C3%BCve%C3%A7&pg=PA133}}</ref>
 
== Construction ==
GüveçClay dishesis cancombined bewith madewater inand anysand typeand some combination of oven-proofstraw, panhay, butsawdust clayor wood ash and kneaded to remove any air bubbles. The pot is [[Potter's wheel|thrown]] or earthenwarehandshaped, potsallowed areto preferredpartially ofdry, and the earthysurfaces aromasmoothed theyto impartmake them non-porous. After the pot dries completely it is glazed and [[kiln]]-fired.<ref name="zaman">{{Cite web|date=December 22, 2008|title=Güveç is a satisfying meal that is surprisingly easy to make|url=http://www.todayszaman.com/food_guvec-is-a-satisfying-meal-that-is-surprisingly-easy-to-make_161883.html|title=Güveç is a satisfying meal that is surprisingly easy to make|website=Zaman|date=December 22, 2008|url-status=dead|archive-url=https://web.archive.org/web/20150904045637/http://www.todayszaman.com/food_guvec-is-a-satisfying-meal-that-is-surprisingly-easy-to-make_161883.html|archive-date=September 4, 2015|website=[[Zaman (newspaper)|Zaman]]}}</ref>
 
The people of [[Sorkun, İskilip|Sorkun]] have "for centuries" specialized in the production of the pot out of locally dug clay.<ref name=":0" />
 
== Dishes ==
[[File:Guvec.jpg|thumb|Türlü güveç]]
[[File:Karides güveç.jpg|thumb|Karides güveç]]
Dishes traditionally made in such pots are known throughout the [[Balkan cuisine|Balkans]] as a traditional autumn vegetable stew, but are most closely associated with [[Romanian cuisine|Romania]] and [[Bulgarian cuisine|Bulgaria]], where it is called [[ghivetch]].<ref name="farrington WAPO13oct1985">{{Cite news|last=Farrington|first=Sharon|date=13 October 1985|title=Romanian Vegetable Melange|language=en-US|newspaper=[[Washington Post]]|url=https://www.washingtonpost.com/archive/lifestyle/food/1985/10/13/romanian-vegetable-melange/b9f35348-d35b-4c37-be82-cc8a08911882/|access-date=10 January 2022|issn=0190-8286}}</ref><ref name="sheratonWSJ3sept2015">{{Cite news|last=Sheraton|first=Mimi|author-link=Mimi Sheraton|date=3 September 2015|title=Recipes for Getting the Best Return on a Surplus of Vegetables|language=en-US|work=[[Wall Street Journal]]|url=https://www.wsj.com/articles/recipes-for-getting-the-best-return-on-a-surplus-of-vegetables-1441306331|access-date=10 January 2022|issn=0099-9660}}</ref>
From Turkey it has spread throughout the region, with slight variations on the name.<ref name="zaman"/> The names of the dish [[đuveč]] in ex-Yugoslavia, Gyuvech in Bulgaria and the Greek dish [[giouvetsi]] derive from güveç, although they are not always cooked in earthenware güveç pots.
 
The [[Turkish cuisine|Turkish]], [[Romanian cuisine|Romanian]] and [[Balkan cuisine|Balkan]] oven-baked [[meat]] and vegetable [[stew]] similar to [[ratatouille]] is called by various names including '''güveç''' and '''đuveč''' ({{lang-tr|güveç}} {{IPA-tr|ɟyˈvetʃ|}}, {{lang-bg|гювеч}} {{IPA-bg|ɟuˈvɛt͡ʃ|}}, {{lang-bs|đuveč}}, {{lang-mk|ѓувеч}} {{IPA-mk|ˈɟuvɛt͡ʃ|}}, {{lang-sr|ђувеч}} {{IPA-sh|dʑǔʋetʃ|}}, {{lang-ro|ghiveci}}, {{IPA-ro|ɡiˈvetʃʲ|}}). It is made with meat, [[Olive (fruit)|olives]], [[tomato]]es, [[Edible mushroom|mushrooms]], [[onion]]s, [[herb]]s, and [[spice]]s and is often served with "Balkan mixed salad", a combination of roasted [[eggplant]], sweet [[capsicum|pepper]]s, [[garlic]], tomatoes, and [[vinegar]].
 
Meats can include [[Chicken (food)|chicken]], [[pork]], [[Lamb and mutton|lamb]] or sometimes [[beef]] or [[Fish (food)|fish]] (or the meat can be omitted), while vegetables may include [[onion]], [[tomato]]es, [[Capsicum|peppers]], [[zucchini]] (courgettes), [[eggplant]], [[pea]]s, [[potato]]es, [[carrot]]s. The dish is flavoured with [[paprika]] and [[summer savoury]] and various other [[herb]]s, and may be cooked in a pan or in the oven.<ref>{{cite web|title=Serbian casserole (đuveč)|url=http://www.serbiancookbook.com/food-recipes/main-dishes/meat-meals/serbian-casserole-djuvec/|website=The Serbian Cookbook|access-date=17 December 2015}}</ref>
 
The name ''đuveč'', an earthenware [[casserole]] in which the Turkish dish đuveč is traditionally prepared, comes from the [[Turkish language|Turkish]] ''güveç'' "earthenware pot".;<ref>{{Cite web|title=güveç|url=http://www.nisanyansozluk.com/?k=g%C3%BCve%C3%A7|title=güveç|website=www.nisanyansozluk.com}}</ref> dishes include ''[[Türlü|türlü güveç]]'' and ''[[karides güveç]].''
 
Güveç dishes can be made in any type of oven-proof pan, but according to [[Paula Wolfert]] clay or earthenware pots are preferred for the "earthy taste and aroma" they impart.<ref name=":0" /><ref name="zaman" />
* ''[[Türlü|Türlü güveç]]'' – mixed [[vegetable]]s
* ''Kuzu güveç'' – [[lamb and mutton]]
* ''Dana güveç'' – [[veal]] or [[beef]]
* ''Karides güveç'' – [[shrimp]]
* ''Patlıcan güveç'' – [[eggplant]]
 
== See also ==
* [[Giouvetsi]], a Greek dish whose name has the same origin but is rather different
* [[Chanakhi]]
* [[Khoresht]]
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[[Category:Montenegrin cuisine]]
[[Category:Pottery shapes]]
[[Category:Romanian stews]]
[[Category:Sephardi Jewish cuisine]]
[[Category:Serving vessels]]
[[Category:TurkishRomanian stewscuisine]]
[[Category:Meat stews]]
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