Gyuvech: Bulgarian recipe (description, preparation, composition). Guvech: a recipe for the winter

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Introducing Balkan cuisine, many professional chefs advise starting 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 in 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) is a generalization for a whole family of goodies, usually cooked 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 they usually cookfood: fireproof clay pot with lid.

General cooking principles

Basically, this dish is prepared with 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 are 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 cooked in small portioned pots - gouvechets - then in the final one raw egg is broken on top (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 the preparation of this dish is a pot or several small clay pots (guvechets). For a given number of products, to prepare gyuvech (recipe in Bulgarian) you will need 4 pots or one large one.

Ingredients

We need to take:

• kilo pork,
• 6 potatoesmedium size,
• each eggplant and zucchini,
• three onions,
• three little sweet bell peppers,
• parsley root,
• spices with s alt,
• a little vegetable oil.

Cooking

1. Not too fatty pork cut into cubes (approximately 4 cm side). In a frying pan, fry until crusty in vegetable oil.
2. Cut the onion into strips and add to the meat. Fry until golden.
3. Chop other vegetables fairly large.
4. Mix everything in a prepared bowl with meat and onions.
5. Spread into 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 180o. We send the pots to the oven and bake for about an hour. Just before the final, open the lids and drive one raw egg into each gouvechet so that the yolk remains intact, and send it back to the oven. Bake until the eggs are done.

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,
• glassgreen beans,
• a pair of onions,
• cockerel and dill,
• celery root,
• 1 chili,
• one and a half glasses of dry white wine,
• s alt.

Cooking

1. My-clean vegetables. Cut into large pieces - slices or cubes. Onion - half ring.
2. Put vegetables in a pot (pots) in random order, sprinkling with herbs and s alt, pepper.
3. Pour dry wine mixed with water until vegetables are barely covered.
4. Close the lid(s). Can be sealed with dough or foil.
5. Put in the oven heated to 160-180. We languish there for about two hours.
6. Turn off the oven and print 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 s alt water for some time so that bitterness comes out.

Turkish

Many countries in the Balkans have their own gouvech. 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 essential 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 s alt.

Cooking

1. We generously grease the ceramic baking dish with lamb fat. Cut the fillet into cubes and put in a bowl.
2. Sweet bell pepperwe free from the stalks and seeds and cut into half rings. Garlic - whole cloves. We add everything to the meat.
3. Cut the eggplant into cubes. Before cooking, they should be soaked in brine or simply sprinkled with s alt and set aside for an hour to draw out the bitterness. Then drain the water and wash the vegetables. Add to the total mass.
4. Tomatoes are peeled (scalded with boiling water), cut into cubes. We introduce spices and a little water or broth.
5. Cover with a lid and send to the oven, not too hot. There we languish for two hours, so that everything is thoroughly steamed and softened. You can add a glass of ayran to the pot at the final stage of cooking, which will give the dish a special piquancy. So the Turkish gyuvech is ready. The recipe, as you can see, is not very complicated, and the ingredients are quite accessible.
6. Serve the dish with dry red wine.

For the winter

Those who love preservation 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, s alt and hot chili.

In a ceramic dish in the oven, stew prepared vegetables, mixing them and s alting them. We do this under the lid, as in the 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 winter, we open a jar and eat with pleasure.