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]
 Güveç and other earthenware pots | |
| Alternative names | Đuveč |
|---|---|
| Type | Stew |
| Main ingredients | Beef, olives, tomatoes, mushrooms, onions, herbs, and spices |
Construction
Clay is combined with water and sand and some combination of straw, hay, sawdust or wood ash and kneaded to remove any air bubbles. The pot is thrown or handshaped, allowed to partially dry, and the surfaces smoothed to make them non-porous. After the pot dries completely it is glazed and kiln-fired.[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 the Turkish dish đuveč is traditionally prepared, comes from the Turkish güveç "earthenware pot";[5] dishes include türlü güveç and karides güveç.
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]
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.
- ^ a b "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.