Gyuvech
Description
The classic recipe is simple; güveç is prepared year-round using seasonal vegetables. You can also add pieces of chicken, meat, or brined cheese to the stew. In some regions, once the güveç is ready, it is poured over with a mixture of buttermilk and beaten eggs. In restaurants, it's more common to simply crack an egg over the stew a few minutes before serving. It's delicious both hot and cold, served as a vegetable appetizer or side dish. I hope you'll enjoy this recipe.
Instructions
- 1
Step 1
Prepare all the ingredients from the list. You can use any seasonal vegetables.
- 2
Step 2
Heat a skillet with oil and sauté the onion and carrot until soft. You can chop them any way you like, just not too finely.
- 3
Step 3
Cut the zucchini into quarters or half-moons, depending on the size. Cut the eggplant and potatoes into large cubes. Transfer the vegetables to a deep bowl.
- 4
Step 4
Add the tomatoes cut into wedges, bell pepper cut into large squares, and minced garlic.
- 5
Step 5
You can use any herbs you like. I used parsley and basil. Season the vegetables with salt, pepper, your favorite spices, and 1 tsp of sugar. Also add the onion sautéed with carrots.
- 6
Step 6
Gently mix everything together.
- 7
Step 7
Place the vegetables in a casserole dish or distribute them into individual baking pots. Dilute the tomato paste in water and pour it over the vegetables. Cover the dish with a lid, place it in a cold oven, and heat the oven to 250 degrees. After 30 minutes, reduce the temperature to 180 degrees and continue cooking for about another hour.
- 8
Step 8
The vegetable goulash is ready.