Saturday, February 27, 2010

Winter Gjuvech



Gjuvech (or Guvech, Guvec, macedonian: Ѓувеч) actually is popular Balkan recipe, and the name refers on cooked meal and also pickled vegetables (eggplant, red and green pepper...). Also there's winter and summer gjuvech. The difference is that in the recipes are used seasonal vegetables. Now I'll show the cooked version, which also can contain meat.

Recipe:
500 gr meat (pork, chicken, beef...) cut in small cubes. (I didn't use meat this time)
500gr potatoes, peeled and cut in cubes
300gr carrots cut in cubes
200gr green peas
200gr green beans
1 large onion chopped in cubes
2 cloves minced garlic
2 tablespoons flour
1/2 tablespoon paprika
water
parsley
oil
salt and pepper

First in a preheated large pan drizzle some oil and fry the meat (if you use some) and fry it until it's cooked (brownish). If you skip the meat, start with sauteing the onion. After 2 minutes add the potatoes and the carrots. Cook for 5 minutes. Then add the green peas, the green beans and the garlic and pour some water until it reaches the half of the vegetables. Season with salt and pepper. Cover with a lid and cook on medium low for 30 minutes. After 30 minutes take another small pan and add some oil (around 50-80 grams), and fry the flour until it's golden (light roux). Add the paprika into the flour mixture and stir, then add it into the pot with the vegetables and stir. Pour the vegetables into baking dish and bake them for 20 minutes in 250 degrees Celsius (until most of the liquid evaporates). Garnish with parsley.
This dish is extremely versatile. You can use any kind of vegetables (mushrooms, okra...), or for summer gjuvech we use potatoes, bell pepper, eggplant, tomatoes...
Enjoy this rich and healthy vegetable dish:-)

2 comments:

sarah

Yum, this sounds healthy and delicious. Thanks.

szymanskiea

Is this not just a simple vegetable stew, with or without meat? Is there something in particular that makes this a Macedonian stew other than the absence of herbs or spices that would make it characteristic of some other cuisine? Not a criticism, just curiosity!

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