Güveç
| Güveç or Đuveč | |
|---|---|
 | |
| Type | Stew |
| Main ingredients | Beef, olives, tomatoes, mushrooms, onions, herbs, and spices |
 Cookbook:Güveç or Đuveč  Güveç or Đuveč | |
Güveç or Đuveč (Turkish: güveç;[1] Bulgarian: гювеч, [ɟuˈvɛtʃ], Bosnian: đuveč, [ɟuˈvɛtʃ], Macedonian: ѓувеч, [ˈɟuvɛtʃ], Serbian: ђувеч, [ˈdʑuʋɛtʃ]) is a Turkish, Bosnian, Romanian, Bulgarian, Croatian, Macedonian and Serbian oven-baked meat and vegetable stew similar to ratatouille. It is made with meat, olives, tomatoes, mushrooms, onions, herbs, and spices and is often served with "Balkan mixed salad", a combination of roasted eggplant, sweet peppers, garlic, tomatoes, and vinegar.
Meats can include chicken, pork, lamb or sometimes beef or fish (or the meat can be omitted), while vegetables may include onion, tomatoes, peppers, zucchini (courgettes), eggplant, peas, potatoes, carrots, etc. the dish is flavoured with paprika and summer savoury and various other herbs, and may be cooked in a pan or in the oven.
The name comes from đuveč, an earthernware casserole in which đuveč is traditionally prepared; the word comes from the Turkish güveç "earthernware pot".
See also
- Giouvetsi, a Greek dish whose name has the same origin but is rather different
- Chanakhi
- Khoresht
- Piti
- Food portal