Monastery Gyuvetch Bulgaria Recipes
MONASTERY GYUVETCH (BULGARIA)
This recipe was featured on week 40 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Bulgaria is my 40th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients.
Provided by GiddyUpGo
Categories One Dish Meal
Time 1h5m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Saute the meat in a little bit of oil until it starts to brown. Then add the onions, beef stock and paprika and simmer for 5 minutes.
- Add the rice and mushrooms. Keep simmering for 15 minutes or until most of the liquid is absorbed.
- Preheat your oven to 400 degrees.
- Add the tomatoes, salt, butter, sugar and olives. Simmer for another 5 minutes.
- Transfer the mixture into a baking dish and bake for 30 minutes. Sprinkle with parsley and pepper and serve.
Nutrition Facts : Calories 939.6, Fat 86.7, SaturatedFat 35, Cholesterol 116.2, Sodium 387.8, Carbohydrate 26.1, Fiber 1.9, Sugar 4.3, Protein 13.5
BULGARIAN GUVECH- VEGETABLE CASSEROLE WITH MEAT IN A CLAY POT -
This dish has a Turkish name and I guess it's origin is Turkey. However the recipe I am sharing today comes from the Southern part of Bulgaria. It is very healthy meal, full with vitamins and protein. It is usually made with pork or beef, tomatoes,okra, mushrooms, peas, green beans, potatoes, eggplant, onions, herbs, and spices and is often served with "Balkan Mixed Salad", a combination of roasted eggplant, sweet roasted peppers, garlic, tomatoes. The veggies in this dish can vary depending on the season. Here is my version of it. You will need a large clay bowl with lid.
Provided by Nadia Melkowits
Categories One Dish Meal
Time 2h35m
Yield 10 plates, 10 serving(s)
Number Of Ingredients 14
Steps:
- Mix the first 10 ingredients in a large clay bowl.with lid.
- Chop the other 4 ingredients into 1/4 inch cubes.
- Mix all together in the clay bowl, cover and cook in a non preheated oven at 550 F for 1 hour.
- Turn down the temperature to 350 and continue cooking for another hour.
- This dish would serve 10 large portions. Serve sprinkled with parsley if you desire.
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