Gyuvech (givec) is a dish like ragout or yagny, popular in Turkey, Moldova, Romania, Bulgaria, in other countries of South-Eastern Europe. The word "gyuvech" comes from the name of a clay vessel in which it is prepared (in the present time, also use cauldron or a saucepan). The list of ingredients may include different products. Usually this meat, as well as various vegetables: carrots, potatoes, onions, garlic, olives - as well as rice, plum, spicy herbs and dry spices. Gyuvech can also be mushroom and even fish. Known and fully vegetarian options. Due to this composition and gentle methods of heat treatment, this dish is quite useful and healthy.
Gyuvech in Bulgarian - recipe
Ingredients:
- lean meat (chicken, young lamb or pork) - 400-500 g;
- onion - 1 pc .;
- eggplant - 2 pcs. medium size;
- paprika sweet red (or better gogoshara - podvid pepper) - 3 pcs .;
- fresh pepper - 1 pc;
- tomatoes ripe red - 4-5 pcs. (or 2 tablespoons of tomato paste);
- garlic - 5-7 denticles;
- Sunflower oil - 30-40 ml;
- salt;
- different greens (parsley, lovage, dill, coriander, basil and others).
Preparation
Eggplants can be cut into cubes or small cubes, but not very finely and placed in a bowl with salted cold water for 20 minutes to come out unsuitable substances. Meat clear of films and cut into small pieces. Clean and grind the onions. We will heat the oil in a cauldron or a saucepan and save the onion until it is transparent. Add the meat, mix it and let it stew for 20-30 minutes. After this time, the eggplants are discarded in a colander, and when the water drains, we put them into the cauldron. Stir and simmer for 10 minutes. Now lay the sweet pepper, cut into short straws, and the chopped pepper, minced as much as possible (you can not have the entire pod). Simmer for another 5 minutes and add the sliced tomatoes. After 5 minutes, put the chopped garlic. Stir, turn off the fire, add crushed herbs and dry spices to taste. Leave the lid on for
This dish can be served both cold and hot. The tableware is served with unglazed table wine or rakia. Some people are interested in how to cook a Turkish huvech. Of course, for this you can not use pork and other non-malted meat, but the cooking process is almost the same. It is possible in the final stage after adding tomatoes and garlic for 15 minutes to place the stewpan in the preheated oven.
We serve a huwec with a light vegetable salad, for example, a salad from a vine , and a potato cake .