Gyuvech is a Bulgarian cuisine recipe. For gourmets: a recipe for cooking gyuvech in Turkish General principles of cooking

Acquaintance with the Balkan cuisine, many professional chefs advise to start with this dish. What is gyuvech? The recipe for its preparation was probably known in the most ancient times in Bulgaria and other countries in the Balkans. Culinary historians say that this dish is the result of the influence of Turkish cuisine on Bulgarian, Romanian and some others of this region.

A bit of history

It should be noted that the name "guvech" (the recipe for its preparation in various variations will be given below) - generalizing for a whole family of goodies, as a rule, prepared in special clay pots of various sizes. It is believed that gyuvech is a special kind of yahnia, made, in turn, like Turkish so-called fried soups. Dishes similar in composition are present in national cuisines of other peoples - Hungarian goulash, Tatar azu. Gyuvech among the Bulgarians is also the name of the container itself, in which food is usually prepared: a refractory clay pot with a lid.

General principles of preparation

Basically, this dish is prepared with the participation of meat. It can be: beef and veal, pork or lamb, poultry. Vegetables are added in large quantities: zucchini and onions, eggplant and carrots, tomatoes and peas, potatoes and garlic. There are many variations, largely depending on the culinary preferences and fantasies of the chef.

Meat is cut into small pieces, and vegetables - large. Garlic is even put with whole cloves. Sometimes a dish is prepared using minced meat or fish. There is also a vegetarian gouvech, the recipe of which consists only of vegetable ingredients. Sometimes the dish is dressed with white wine, and the lid of the pot is placed on the shutter of the dough (pressure cooker effect). As a rule, the dish is cooked for a long time, on the smallest fire - in an oven or oven. If it is prepared in small portioned pots - gouvechets - then in the final one is broken from above a raw egg(the yolk should turn out whole) into each container individually and baked until the egg is ready.

Guvech. Bulgarian recipe

An important ingredient, or even a tool, in cooking this dish- a pot or several small clay pots (guvechets). For a given number of products, to prepare a gyuvech (Bulgarian recipe), you will need 4 pots or one large one.

Ingredients

We will need to take:

• kilo of pork
• 6 medium sized potatoes
• one each eggplant and zucchini,
• three bulbs,
• three pieces of sweet bell pepper,
• parsley root,
• spices with salt
• a little vegetable oil.

Cooking

1. We cut not too fatty pork into cubes (side 4 cm approximately). In a frying pan, fry until crispy in vegetable oil.
2. Cut the onion into strips and add to the meat. Fry until golden.
3. Cut other vegetables into small pieces.
4. We mix everything in a cooked bowl with meat and onions.
5. Arrange in pots.
6. Add broth or water to each pot so that it barely covers the ingredients. Sprinkle with spices. Cover with lids. If cooking takes place in one large container, then we proceed in the same way.
7. Preheat the oven to 180 o. We send the pots to the oven and bake for about an hour. Just before the finale, open the lids and drive one raw egg into each guvechet so that the yolk remains intact, and send it back to the oven. Bake until eggs are cooked.

Guvech. Bulgarian vegetable recipe

As already mentioned, this dish can be prepared without the participation of meat. And vegetables can be combined in any available options. Here is one of them.

We will need:

• 2 eggplants
• 2 zucchini,
• 3 sweet peppers
• 5 potatoes
• 3-5 tomatoes
• garlic head,
• glass of green beans
• couple of bulbs
• cockerel and dill,
• celery root,
• 1 chili pepper
• one and a half glasses of dry white wine,
• salt.

Cooking

1. Wash and clean vegetables. Cut into large pieces - slices or cubes. Onions - a half ring.
2. We put the vegetables in a pot (pots) in random order, sprinkling with herbs and salt, pepper.
3. Pour dry wine mixed with water so that the vegetables are barely covered.
4. Close the lid(s). Can be sealed with dough or foil.
5. We put in the oven, heated to 160-180. We languish there for about two hours.
6. Turn off the oven and unpack the pots.
7. By the way, the composition of vegetables can be changed. For example, you can enter carrots. And before preparing the dish, eggplants need to be soaked in salt water for some time so that bitterness comes out.

Turkish

Many countries in the Balkans have their own gyuvech. The Turkish recipe is slightly different from its counterpart. But the most important thing is the method of preparation. And also the fact that eggplants are an integral ingredient!

Ingredients

Half a kilo of lamb pulp (can be replaced with veal or beef), a kilo of eggplant, a kilo of sweet pepper, a kilo of tomatoes, ground hot pepper - black and red, garlic and salt.

Cooking

For the winter

Those who love conservation can be offered to roll up the gouvech. The recipe for the winter is practically no different from the usual vegetable. Naturally, it is prepared without the participation of meat. Vegetable gyuvech (a Bulgarian recipe for the winter) is prepared from 1 kg of blue, a pound of tomatoes, a pound of onions, a pound of bell peppers, 2 carrots, vegetable oil, salt and hot chili.

In a ceramic dish in the oven, stew the prepared vegetables, mixing them and salting them. We do it under the lid, as in traditional recipe so that they languish (at least 1.5 hours). Then we lay out hot vegetable gyuvech in prepared jars. The recipe for the winter is quite simple and resembles many recipes for preserving vegetables. We sterilize the dish and roll it up. We store in a cool place. And in the winter we open a jar and eat with pleasure.

If we consider all existing recipes for preparing this unusual dish, then among them you can find gyuvech with meat, shrimp (karidesh gyuvech), squid, and even with mushrooms (usually with champignons) and cheese.

Some lovers of pampering themselves with something tasty do not at all strive to adhere to any rules when preparing guvech in Turkish, excluding eggplants or, for example, fragrant tomatoes from the list of ingredients.

But true connoisseurs of Turkish cuisine know that the traditional Turkish gyuvech, which is so often cooked by locals in Turkey, is precisely vegetables (eggplants, tomatoes and peppers) baked with meat. For true gourmets, we offer several recipes from Turkish cuisine:,.

Watch the preparation of one of the types of gyuvech - karidesh on the video:

Recipe

You will be surprised, but cook Turkish dish it's not that hard. You just need to stock up on the ingredients and read the instructions. Actually, both of these elements will be discussed below.

List of ingredients

In order to prepare a dish that tastes like the same traditional Turkish gouvech served in Turkish restaurants, you will need:

• 1 kg of eggplant;
• 1 kg of tomatoes;
• 1 kg of sweet bell peppers;
• 700 gr lamb;
• a few cloves of garlic;
• spices as desired.

Important! You can use zira, turmeric or thyme, as the Turks do. But since this is not a prerequisite, the choice is up to the person who is going to cook the gouvech.

Why lamb?

As already noted, gyuvech is different. People, one way or another, everywhere are trying to bring something new, their own.

Currently, chicken, beef, veal, and pork are put in gyuvech, which is not consumed at all in Muslim countries.

Historically, real gyuvech is made from lamb, most often from lamb fillet and fatty ram tail.

Vegetarians, of course, do not need meat at all. Therefore, cooking options for gyuvech with mushrooms and other permitted products that replace meat are quite common.

How to cook?

Of course, it is best to bake the dish in the oven for several hours.

But if there is no time for this, then you can speed up the cooking process by stewing meat with eggplant and pepper in a pan over low heat with sunflower oil, later adding tomatoes and sending the dish to the oven for baking for 15-20 minutes, no more.

Everyone, even an amateur, can cook this dish, since it does not differ in the complexity of cooking, moreover, it is simply impossible to spoil it with something.

Step by step preparation:

Before putting the mold in the oven, you need to tightly cover it with a lid. Do not heat the oven to high temperatures. The longer the guvech is baked, the tastier it will turn out in the end. Usually the baking time varies from 2 to 3 hours.

In some restaurants in Turkey, this dish is served with various sauces and greens (for beauty). Guvech goes well with dry red wine.

If you decide to switch to a healthy diet food, then you will need recipes:

Guvech is a type of stew. It can be vegetable or meat. Guvech recipe is popular in many countries, including Bulgaria and Turkey. Consider a few basic recipes.

Guvech: Bulgarian recipe

This dish is prepared in special clay pots and therefore the dish is fragrant and tasty.

The guvech recipe is quite complicated, but it is quite possible to cook it if you follow the recipe.

To prepare guvech, you will need the following products:

• pork tenderloin - 1 kg. (can be replaced with a spatula);
• potatoes - 1 kg;
• green beans - 0.5 kg;
• 3 pcs. bell pepper and tomato;
• onions - 2-3 pcs.;
• 2 pcs. eggplant and carrots;
• canned peas - 400 g.

Salt and spices (thyme, parsley, celery, ground red pepper, black peppercorns) are added to taste.

So, all the ingredients are prepared, now you can start cooking the dish.

Stages of cooking gyuvech in Bulgarian

1. Peel the eggplants from the stalk and peel, cut, put in a bowl. To remove bitterness from the vegetable, sprinkle with salt. Let it stand and let the juice flow.
2. Meanwhile, wash the pork and cut it into large cubes.
3. Next, peel the potatoes and cut into the same pieces as the meat.
4. Wash the bell pepper, remove the stems and seeds, and then cut into thin strips. In the same way, you need to cut the carrots. The onion needs to be chopped very finely.
5. Dip the tomatoes in boiling water for 3 minutes so that the peel is easily peeled. Then cut them into large pieces, like meat and potatoes.
6. Now take a cauldron with a thick bottom, pour half a glass into it vegetable oil put the meat in there. When the pork has taken on a crust, pour peppercorns into the same place. Fry the meat for about 5 minutes, stirring constantly. Then add all the other seasonings to your liking. Thoroughly mix the meat with spices and fry for 10 minutes.
7. Transfer the meat that was stewed in the cauldron to a clay pot and leave for now.
8. Meanwhile, fry the onions and carrots in a cauldron. Adding bell pepper, salt, red ground pepper and fry everything for 3-5 minutes.
9. We drain the bitterness from the eggplant, wash it under running water, dry it with a paper towel and lower it to the vegetables in a cauldron. Fry everything for 5 minutes.
10. Now turn on the oven to 180 degrees. Pour into a clay pot raw potatoes and ready-made vegetables from the cauldron. Mix thoroughly and pour water so that it barely covers the vegetables and meat in the pot.
11. We bake the dish for an hour. Then we check for readiness. If the potatoes and meat are still harsh, you can add water and leave to bake further.

When the stew is fully cooked, the meat and potatoes are soft, then the dish can be distributed in sterile jars and rolled up.

Guvech: Turkish cuisine recipe

This recipe radically different from the previous one, although the name is the same. Only lamb meat is used here, but no potatoes. To prepare the dish, you will need the main ingredient - 1 kg. lamb fillet, 1 kg. vegetables: eggplant, sweet peppers and tomatoes. From spices are added at will: garlic - 1 head, red and black ground pepper, salt, zira, thyme.

detailed instructions

1. First you need to carefully grease the baking pot with lamb fat.
2. Cut the lamb fillet into small pieces and put on the bottom of the pot.
3. Then, peeled sweet peppers, cut into strips, are laid out.
4. Finely chop the garlic and sprinkle over the vegetables and meat.
5. Then the eggplants are laid out, previously cut into the same cubes as the lamb fillet.
6. Tomatoes are peeled, cut into pieces the same size as eggplant and laid out on top.
7. Add all the necessary spices, cover the pot with a lid or foil and bake in the oven at 200 degrees for 2 hours.

Spread the still hot cooked gouvech into sterile jars and roll up. Now you know another guvech recipe for the winter.

What beginners should know experienced housewives? Fatty meat is required for the gouvech recipe. If there is enough fat, then there is no need to add more vegetable oil.

To spice up the dish, add a little red hot pepper. You can also spice it up with ginger, nutmeg and other spices.

Check the oven often to prevent the dish from burning.

For a more springy flavor, you can add a little greenery, such as parsley, cilantro, dill.

Cook with pleasure and delight your household with new and delicious dishes.

Guvech - a traditional dish Bulgarian cuisine. But also the name of the dish - a large clay pot for baking, in which this dish is traditionally cooked. There are also smaller options - for serving in portions, which are called guveche.

There are many versions of this dish. The composition of seasonings and ingredients may vary and depends on the season, weather and personal taste preferences of the cook, but most of all, as often happens, on what was currently in the refrigerator.

In fact, gyuvech is a culinary constructor with an almost limitless number of options. You can cook a vegetarian gouvech, I often do this in the summer and I will show this option today. And you can add pork, beef, poultry, mushrooms or fish - in general, whatever you like.

Preparing Bulgarian gouvech is very simple. All ingredients - vegetables, seasonings, meat, herbs - are stacked in layers and sent to the oven. There they languish in own juice while aromas and flavors blend and unfold. And most importantly, all this happens already without any participation on your part.

I call such dishes "the dream of the hostess." Minimum effort and great results. Light, juicy, incredibly tasty and fragrant, and in the vegetarian version also diet dish without extra hassle. Try it!

Prepare the ingredients.

Most often for cooking use: onions, carrots, potatoes, sweet and hot peppers, zucchini, eggplant, green beans, tomatoes, peas, garlic, okra.

Seasoning minimum: salt, ground black pepper, allspice, bay leaf, paprika. Fresh or dried herbs (most often celery and parsley).

A small amount of water, wine or broth. Meat/poultry optional.

This list is indicative and serves as a guide only. You can use all the ingredients, or you can only use the ones you like.

Cut the eggplant into rings, sprinkle with salt and leave for 5-10 minutes. Then drain the secreted juice, and rinse and dry the eggplant.

Meanwhile, prepare the rest of the ingredients. Wash and cut into small pieces vegetables, meat, if using, chop the greens.

Pour vegetable oil into the bottom of a pot or baking dish so that the oil covers it in a thin layer.

Lay the prepared components in a form in layers, periodically sprinkling with salt and ground black pepper. The order of the layers is not important. If you are preparing a meat version of the dish, fry the pieces of meat separately beforehand with onions until half cooked.

Add seasonings, herbs, 100 ml of water, broth or wine for a large dish, or 4-5 tbsp each. - for small pots.

Bake gyuvech at 180 degrees, covering the form with a lid. For small pots, it will take 40–60 minutes or 1.5–2 hours for a large pot.

Bulgarian gouvech is ready! Enjoy your meal!

Description

Guvech today we will cook the most traditional, Bulgarian. It is even recommended to use a special pot of the same name. Dishes cooked in a pot have their own unique taste, aroma and texture. This is especially true for gyuvech. Of course, it is not easy to cook it, but we will tell you as accessible as possible how to cook such meat stew at home.

We have presented a step-by-step recipe with a photo of the preparation of this national Bulgarian dish below. From it you will learn exactly how to cook meat and vegetables before baking. Each step is extremely important and all instructions should be followed with precision. But we assure you that you will never regret that you decided to cook gyuvech in Bulgarian, because this is a truly amazing dish.

Let's start cooking!

Ingredients

• 
  (1 kg)
• 
  (700 g)
• 
  (400 g)
• 
  (3 pieces red)
• 
  (2 pcs.)
• 
  (2-3 pieces)
• 
  (1 PC.)
• 
  (1 PC.)
• 
  Canned peas
  (100 g)
• 
  (a little for frying)
• 
  (10 pieces.)
• 
  (taste)
• 
  (1/2 tsp mild)
• 
  (dried to taste)
• 
  (taste)
• 
  (taste)
• 
  (taste)
• 
  (10 pieces.)
• 
  (3-4 l)

Cooking steps

Let's get everything ready necessary ingredients. Please note that their number is proportional to the volume of the pot in which you will cook the dish. This recipe is intended for 4.5 liters of the future gouvech.



Let's prepare the eggplant. This vegetable contains bitterness, so we have to get rid of it. To do this, wash and clean the eggplant, then cut it into large cubes and fall asleep coarse salt, fill with water. You can put it under pressure, you can leave it like that.



Wash the meat and cut into large pieces.



We wash and clean the potatoes, cut them to match the pieces of meat, as shown in the photo.



Wash the bell pepper, get rid of the green leg and cut into large strips. In the same way, but cut the carrots into smaller strips, which we pre-wash and clean. Finely chop the onion.



Remove the skin from the tomatoes in any way convenient and known to you. Cut the pulp into large cubes.



For further cooking, we need a deep volumetric pan. We put it on the fire and heat it with half a glass of vegetable oil. First of all, we lower the pieces of meat into boiling oil. We send ten peas of spicy and allspice. Mix and fry for 5 minutes. Add bay leaf (a few leaves are enough), as well as all the remaining seasonings to taste. We do not add only ground red pepper. Mix everything thoroughly and fry for another 10 minutes.



Prepare the pot and remove the meat from the pan with a slotted spoon. Put it on the bottom of the gouvech.



Pour the chopped onion into the same pan and fry for 3 minutes, stirring occasionally. Add carrots, mix and fry for another 3 minutes.



Add bell pepper, a teaspoon of salt and half a teaspoon of red ground pepper to the pan. Mix the ingredients and fry for another 4 minutes.



Wash the eggplants under running water, dry with a paper towel and send to the pan. We send there green pea and beans. Stir and bring to readiness for 5 minutes.



Preheat the oven to 200 degrees. In the pot, add the potatoes and all the vegetables from the pan to the meat. Mix all the ingredients in the pot thoroughly until evenly distributed. Fill the entire contents of the pot with water so that it completely covers all the ingredients, and is still about 3 centimeters above the level of the products. Bake the pot in the oven for about an hour. We check the readiness for the presence of liquid. Add water again and bake for another hour and a half. Add water again and return the pot to the oven. Bake until ready for 2 hours.



After fifteen minutes of languishing and cooling under the lid, put the finished stew on plates and serve. Guvech in Bulgarian is ready.



Enjoy your meal!