Güveç is the name of a variety of earthenware pots used in Turkish cuisine, and of a number of casserole/stew dishes that are cooked in them. The pot is wide medium-tall, can be glazed or unglazed, and the dish in it is cooked with little or no additional liquid.
Güveç dishes can be made in any type of oven-proof pan, but clay or earthenware pots are preferred of the heady, earthy aroma they impart to the stew.
- Türlü güveç – vegetables
- Kuzu güveç – lamb and mutton
- Dana güveç – veal or beef
- Karides güveç – shrimp
- Patlıcan güveç – eggplant
In other cuisines
From Turkey it has spread throughout the region, with slight variations on the name. The names of the Balkan dish Đuveč and the Greek dish Giouvetsi derive from güveç, although they are not always cooked in earthenware güveç pots.
- Wolfert, Paula. Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share. Wiley. p. 133.
- "Güveç is a satisfying meal that is surprisingly easy to make". Zaman. December 22, 2008.
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