Đuveč

Đuveč or Gjuwetsch ( гювеч Bulgarian, Macedonian ѓувеч, Serbo-Croatian đuveč or ђувеч, Turkish Güveç, Greek γιουβέτσι Giouvetsi ) is a traditional Southeast European stew of vegetables and meat, sometimes rice. It applies in several countries of the region as a national dish. The name is of Turkish origin and originally referred to the clay pot used for stewing.

Ingredients and preparation

For Djuvec there is no single recipe, the ingredients vary by region and taste. As meat mutton, lamb, pork or beef is used infrequently poultry.

There are also vegetables such as onions, tomatoes, peppers, green beans, zucchini, eggplant, okra and potatoes. Many recipes include rice. When aromatics are chopped celery or parsley leaves and garlic to call, as a spice paprika.

As the bandwidth of the ingredients are also preparing details differently. Time the vegetables are sweating and then added the meat as a piece, infused with liquid (water or broth ) and braised, sometimes cut the meat into cubes and fried, sometimes prepares the stew in their own juice without water. As the eponymous clay pot cookware is used; but there are also normal metal pots in use.

Documents

• Richard Hering, Walter Bickel (ed.): Encyclopedia of herring kitchen. 18th revised edition. Fachbuchverlag Dr. Pan Mountain, & Co., Giessen 1978, ISBN 3-8057-0218-3, pp. 314 f