Turkish Guvec – One Pot Casserole

Hello HTS Community

Guvec means special type of earthenware for slow cooking in Turkish cuisine, and are used to make one of my favourite dishes, Vegetable Casserole or Guvec.

Guvec is a delectable stew that can be made vegan, or with chicken, beef, lamb and plenty of vegetables, slowly cooked in earthen pot to maximise the flavour. It’s a homely and hearty dish, that cooks in a single pot, does not take much time, but is sure to win hearts.

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I would highly recommend to use an earthen pot, if you do not have one, switch to a heavy bottom pot with a lid that does not allow steam to go out. This recipe is vegan and you can choose the vegetables that are locally available during the season. It’s great to add carrots, beans, or even substitute potato with sweet potatoes.

And you can make a chicken, beef or a lamb version as well. Just reduce the amount of vegetables and add about 150-200g of desired meat in chunks (on or off bone)

You can either cook this recipe on stove or in oven at 170 degrees. The time remains same.

If you like this recipe, also try Revani (a Turkish dessert), Horsegram Pancakes and Lasagne.

Ingredients you will need:

• Spice Mix
  • Salt- 2 teaspoon
  • Paprika- 1 teaspoon
  • Cumin powder- 1/2 teaspoon
  • Black pepper powder- 1 teaspoon
• Vegetables
  • Eggplant- 1 small, diced in chunks
  • Button mushrooms- 200g, cut in half
  • Zucchini- 1 medium, diced in chunks
  • Potatoes- 2 medium, diced in chunks
  • Onion- 1 medium, diced
  • Tomatoes- 2 large, pureed
  • Garlic- 3-4 gloves
  • Green chilli- 1, chopped, optional
  • Olive oil- 2 tablespoon
  • Water or stock- 1/3 cup
  • Cheese- 1/4 cup, grated, optional

Steps:

• Mix the spices for the spice mix in a bowl and set aside.
• Dice the eggplant and soak in salted water for 15 minutes. Prepare rest of the vegetables in the meanwhile.

• Squeeze the eggplant out of salt water and put in a large bowl with other vegetables, except tomatoes and sprinkle 1/2 of the spice mix. Combine nicely.
• If you are making it with chicken or lamb, you would need to sprinkle about 1 teaspoon of the spice mix on that as well. Layer the meat first in the pot, before you add the vegetables.
• To prepare your earthen pot, put a tablespoon of olive oil and swirl it around. Put all the vegetables and tomato puree on top with rest of the spice mix. Mix gently and add 1/3 cup of water and pour rest of the olive oil and now turn on the stove. To bake in oven, preheat oven at 170 degrees celsius and bake for 1 hour.

• Please note: It will take about 30 minutes extra if you are using meat in the guvec.
• It is important to keep the flame to the lowest setting. Once you hear a little bubbling sound at the bottom of the pot, cover it with a layer of parchment paper and aluminium foil sealing the sides. Put the lid on top, and now let it cook for 60-70 minutes on low flame. This will bring maximum flavour of those humble vegetables.
• After 1 hour, check if the vegetables are done. Sprinkle the cheese on top and cover the pot partially, leaving a small window open. Serve after 15 minutes with rice or bulgar.