Güveç
This article is about the bakeware used in Turkish cuisine and the dishes cooked with it. For the Balkan dish that is a type of güveç, see Güveç (dish).
Güveç and other earthenware pots
Güveç is the name of a variety of earthenware pots used in Turkish cuisine, and of a number of casserole/stew dishes that are cooked in them. The pot is wide medium-tall, can be glazed or unglazed, and the dish in it is cooked with little or no additional liquid.[1]
Güveç dishes can be made in any type of oven-proof pan, but clay or earthenware pots are preferred of the heady, earthy aroma they impart to the stew.[2]
Variants
Türlü güveç
Karides güveç
- Türlü güveç – vegetables
- Kuzu güveç – lamb and mutton
- Dana güveç – veal or beef
- Karides güveç – shrimp
- Patlıcan güveç – eggplant
In other cuisines
From Turkey it has spread throughout the region, with slight variations on the name.[2] The names of the Balkan dish Đuveč and the Greek dish Giouvetsi derive from güveç, although they are not always cooked in earthenware güveç pots.
References
- ↑ Wolfert, Paula. Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share. Wiley. p. 133.
- 1 2 "Güveç is a satisfying meal that is surprisingly easy to make". Zaman. December 22, 2008.
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