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Güveç is a family of earthenware pots used in Balkan, Turkish, and Levantine cuisine; 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.[1]
 Turkish lamb güveç with potatoes, carrots and other vegetables | |
| Alternative names | Đuveč |
|---|---|
| Type | Stew |
| Main ingredients | Beef, olives, tomatoes, mushrooms, onions, herbs, and spices |
Güveç dishes can be made in any type of oven-proof pan, but clay or earthenware pots are preferred of the earthy aroma they impart.[2]
Dishes
Dishes traditionally made in such pots are known throughout the Balkans as a traditional autumn vegetable stew, but are most closely associated with Romania and Bulgaria, where it is called ghivetch.[3][4]
The name đuveč, an earthenware casserole in which đuveč is traditionally prepared, comes from the Turkish güveç "earthenware pot".[5]
- Türlü güveç – mixed vegetables
- Kuzu güveç – lamb and mutton
- Dana güveç – veal or beef
- Karides güveç – shrimp
- Patlıcan güveç – eggplant
See also
References
- ^ Wolfert, Paula (27 October 2009). Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share. Wiley. p. 133. ISBN 978-0544178830.
- ^ "Güveç is a satisfying meal that is surprisingly easy to make". Zaman. December 22, 2008. Archived from the original on September 4, 2015.
- ^ Farrington, Sharon (13 October 1985). "Romanian Vegetable Melange". Washington Post. ISSN 0190-8286. Retrieved 10 January 2022.
- ^ Sheraton, Mimi (3 September 2015). "Recipes for Getting the Best Return on a Surplus of Vegetables". Wall Street Journal. ISSN 0099-9660. Retrieved 10 January 2022.
- ^ "güveç". www.nisanyansozluk.com.