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

Many professional chefs are advised to begin acquaintance with Balkan cuisine with this dish. What is gyuvech? The recipe for its preparation, probably, was known in the earliest times in Bulgaria and other countries in the Balkans. Historians from the culinary industry say that this dish is the result of the influence of Turkish cuisine on the Bulgarian, Romanian and some others of the region.

A bit of history

It should be noted that the name "gyuvech" (a recipe for its preparation in various variations will be given below) is a generalization for a whole family of delicacies, usually prepared in special clay pots of various sizes. It is believed that the gyuvech is a special kind of yachinia, made in turn, similar to the Turkish so-called fried soups. Similar in composition dishes are present in national cuisines and other peoples - Hungarian goulash, Tatar azu. Gyuvech for Bulgarians is also the name of the tank itself, which usually cooks a dish: a refractory clay pot with a lid.

General principles of preparation

Basically, this meal is prepared with the participation of meat. It can be: beef and veal, pork or lamb, a bird. Vegetables are added in large quantities: zucchini and onions, aubergines and carrots, tomatoes and peas, potatoes and garlic. There are many variations that largely depend on the culinary preferences and fantasies of the cook.

Meat is cut into small pieces, and vegetables - large. Garlic is even put in whole denticles. Sometimes prepare a dish using minced meat or fish. There is also a vegetarian gyuvech, the recipe of which consists only of vegetable ingredients. Sometimes the food is filled with white wine, and the lid at the pot is put on the bolt from the dough (effect of the pressure cooker). Typically, the dish is cooked for a long time, on the smallest fire - in a stove or oven. If it is cooked in small portions of pots - gyuwetachs, - in the final, one raw egg is broken from above (the yolk must turn out to be whole) to each container in person and baked until the egg is ready.

Gyuvech. Recipe in Bulgarian

An important ingredient, or even an instrument, in the preparation of this dish is a pot or several small earthenware pots (gyuwetcuts). For this amount of products, to cook a gyuvech (a recipe in Bulgarian) will require 4 pots or one large.

Ingredients

We need to take:

• Kilo of pork,
• 6 potatoes of medium size,
• For one piece of eggplant and zucchini,
• Three bulbs,
• Three pieces of sweet Bulgarian pepper,
• Root of parsley,
• Spices with salt,
• Some lean oil.

Preparation

1. Not too fatty pork cut into cubes (side 4 cm approximately). In a frying pan fry to a crust in lean oil.
2. Onion cut into strips and add to the meat. Fry until golden.
3. Other vegetables are cut rather large.
4. We mix everything in cooked dishes with meat and onions.
5. We lay out on pots-pots.
6. Add to each pot of broth or water so that it barely covers the components. Sprinkle with spices. Cover the lids. If cooking takes place in one large container, then we proceed in the same way.
7. The oven is heated to 180 °. We send the pots to the oven and bake for about an hour. Just before the finals, we open the caps and drive one raw egg into each of the beans so that the yolk remains intact, and again we send it to the oven. Bake until ready to eggs.

Gyuvech. Recipe for Bulgarian vegetable

As already mentioned, this dish can be prepared without the participation of meat. And vegetables can be combined in any available options. Here's one of them.

We need:

• 2 eggplant,
• 2 zucchini,
• 3 sweet peppers,
• 5 potatoes,
• 3-5 tomatoes,
• Head of garlic,
• A glass of green beans,
• A pair of bulbs,
• Cockerel and dill,
• celery root,
• 1 chili pepper,
• One and a half glasses of white dry wine,
• salt.

Preparation

1. My vegetables are clean. We cut it into large slices or cubes. Onions are a semicircle.
2. Vegetables are placed in a pot (pots) in any order, pouring greens and salt, pepper.
3. Fill with dry wine mixed with water, so that the vegetables are barely covered.
4. Close the lid (lids). Can be sealed with a dough or foil.
5. We 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 the eggplant before you cook the sauce, you need to soak for some time in salt water, so that bitterness comes out.

In Turkish

In many countries in the Balkans - his gyuvech. The recipe in Turkish is a bit different from its counterpart. But also the main thing is the way of preparation. And also that the eggplant is an essential ingredient!

Ingredients

A pound of pulp of lamb (can be replaced with veal or beef), a kilo of eggplant, a kilo of sweet pepper, a kilo of tomatoes, pepper ground - black and red, garlic and salt.

Preparation

1. Ceramic dishes for baking are generously greased with mutton fat. Cut the fillet into cubes and put them into the dishes.
2. Sweet pepper bulgarian is released from the peduncles and seeds and cut into half rings. Garlic - whole teeth. All add up to the meat.
3. We cut the eggplants into cubes. Before cooking, they should be soaked in a brine or simply sprinkled with salt and set aside for an hour to draw out the bitterness. Then drain the water, and wash the vegetables. Fold in the total mass.
4. Tomatoes are peeled (scalded with boiling water), cut into cubes. Introduce spices and a little water or broth.
5. Cover the lid and send it to the oven, not too warm. There we spend about two hours, so that everything is thoroughly steamed and softened. You can put a glass of ayran in the pot at the final cooking stage, which will give the dish a special piquancy. That's ready turkish gyuvech. The recipe for cooking, as we see, is not a big difficulty, and the ingredients are quite accessible.
6. Serve a dish with red dry wine.

For the winter

Those who like conservation, you can suggest rolling up a gyuvech. The recipe for winter is practically no different from the usual vegetable. Naturally, it is prepared without the participation of meat. Vegetable gyuvech (a recipe in Bulgarian for the winter) is prepared from 1 kg of blue, a pound of tomatoes, a pound of onions, a pound of Bulgarian pepper, 2 carrots, lean oil, salt and hot chili.

In ceramic cookware in the oven, stew prepared vegetables, mixing them and salt. We do this under the lid, as in the traditional recipe, so that they languish (at least 1.5 hours). Then in the prepared banks we lay out a hot vegetable gyuvech. The recipe for the winter is quite simple and reminds a lot of recipes for preserving vegetables. The dish is sterilized and rolled up. We store it in a cool place. And in the winter we open the jar and eat with pleasure.