Güveç

Güveç is a traditional Turkish dish and a type of stew that is cooked in a clay pot or dish called a güveç. The dish is named after the pot in which it is cooked.

Ingredients and Preparation

The ingredients of güveç vary across different regions in Turkey, but the dish typically includes lamb, beef, chicken, or fish, along with a variety of vegetables such as tomatoes, peppers, aubergines, onions, garlic, and okra. Some versions of the dish also include legumes like chickpeas.

The meat and vegetables are layered in the güveç pot, often with rice or bulgur added, and then slow-cooked in an oven. The dish is usually seasoned with herbs and spices common to Turkish cuisine, such as mint, parsley, dill, cumin, paprika, and black pepper.

Variations

There are many regional variations of güveç. For example, in the Aegean region, güveç often includes olive oil, artichokes, and fava beans. In the Black Sea region, it is common to add corn and kale.

Serving

Güveç is traditionally served hot, straight from the oven in the clay pot it was cooked in. It is often accompanied by yogurt or bread, and is a common dish in both home cooking and restaurant menus in Turkey.

See also

• Turkish cuisine
• Stew
• Clay pot cooking