Saturday, February 6, 2010

Recipe #9: Гювече (Gyuveche)

A recipe for гювече (gyuveche) is an oxymoron. That’s because гювече is named for the small ceramic dishes in which it's traditionally cooked and served and not its ingredients. And there really isn't a recipe for гювече; it is traditionally made with whatever is on hand ... although it does usually include alternating layers of cheese, vegetables, and meat.

If you don’t like the idea of cooking without a recipe, here’s one which will fill up 2 pots and feed 2 people.

3 tomatoes – diced
1 onion – diced
2 bell peppers – seeded and diced
2 hot peppers – diced
3 cloves garlic – diced
1 cup of cooked meat – diced (you can use whatever you have on hand including sausage, chicken, ham)
1 cup of grated or crumbled сирене (feta cheese)
1 cup of grated кашкавал (yellow cheese)
2 eggs


Chop or dice everything you want to put in. Make alternating layers of cheese, meat, and vegetables, and finish with cheese. Bake in the oven at 200º C (375º F) for 30 minutes or until the cheese is melted. Then crack an egg on top of each dish and cook until the egg is the consistency you like.

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