Cookery Classes

I teach Turkish cooking classes in England,Turkey & USA, hope you can join us!,
Find Out More

Recipes    

Turkish cuisine provides healthy, hearty, delicious food for family and friends.
Find out more

Tag Archives | guvec

Tavuk Guvec; Turkish Chicken and Vegetable Stew in Earthenware Pot

Turkish chicken and vegetable stew in earthenware pot; Tavuk Guvec

Turkish chicken and vegetable stew in earthenware pot; Tavuk Guvec

My parents are visiting from Istanbul and they brought me a wonderful guvec pot, the traditional earthenware pot, that is used for cooking chicken, meat or vegetable based dishes. This is slow cooking at its best; the flavors of the seasonal produce and choice of meat mingle and simmer over 2 hours and the earthenware guvec pot brings out its distinctive flavor. At the end of the cooking you get a delicious, melt-in- the mouth, tender stew of vegetables and meat, so worth the wait.

My treasured guvec pot, earthenware pot, came all the way from Istanbul

My treasured guvec pot, earthenware pot, came all the way from Istanbul

A little history for guvec, excerpted from “The Oxford Companion to Food” by Alan Davidson, kindly shared by My Traveling Joys“Gyuvech is the Bulgarian name for a kind of earthenware casserole or the dish cooked in it. The name comes from the Turkish word güveç, which has the same meaning. The casserole is fairly shallow with a large surface area allowing for maximum evaporation. It comes round or oval. These vessels are found all over the Balkans are used for cooking almost anything of a savory nature, including fish as well as meat, poultry, and game dishes.” In Rural Anatolia, the guvec pots can be sealed and buried in the ashes of the fire to cook slowly overnight. It is also common for the locals in Anatolia to take their guvec pot to be baked at the bakery.

 Layer the vegetables that need longer cooking period towards the bottom of the guvec pot.

Layer the vegetables that need longer cooking period towards the bottom of the guvec pot.

This guvec is a wonderful way to use up any seasonal vegetable you have and the meat of your choice if you like. I used runner beans, eggplant, potatoes, zucchini, onions and peppers, they worked really well. When the tomatoes are in season, you can replace the chopped canned tomatoes with the fresh ones; the flavors will be even more amazing. When cooking in the clay pot, bear in mind to layer the vegetables that need longer cooking period towards the bottom of the pot. Once cooked, turn the heat off and let the Guvec rest in the earthenware pot for 30 minutes. The flavors blend and settle deliciously and the earthenware pot will keep warm for a long time.

Potato and bulgur rolls; delicious dipped into the juices of Tavuk Guvec

Potato and bulgur patties; delicious dipped into the juices of Tavuk Guvec

You may also use the cooked potatoes in this guvec pot to make this delicious Patatesli, bulgur kofte;  potato and bulgur patties We love dipping these rolls into the delicious juices of the guvec. I love the all in one pot casseroles and “tencere yemekleri” in Turkish cuisine; they are wholesome, easy and healthy meals and great for entertaining and many options included at my Ozlem’s Turkish Table cookery book, signed copies available to order at this link.

Delicious Tavuk Guvec, Turkish chicken and vegetable stew in earthenware pot

Delicious Tavuk Guvec, Turkish chicken and vegetable stew in earthenware pot

I hope you enjoy this delicious, tender and healthy guvec  It is a bountiful dish and a great crowd pleaser, the leftovers also freeze well. If you don’t have a clay / earthenware pot, a cast iron casserole dish, a heavy ramekin dish or a heavy based pot like Le Creuset would work too. For a vegetarian version, simply omit the meat. Mushrooms would work really well here instead of meat.

Afiyet Olsun,

Ozlem

5.0 from 3 reviews
Tavuk Guvec; Turkish Chicken and Vegetable Stew in Earthenware Pot
 
I hope you enjoy this delicious, tender and healthy Tavuk Guvec, slowly cooked in a traditional earthenware guvec pot. It is a bountiful dish and a great crowd pleaser, the leftovers also freeze well. If you don’t have a clay / earthenware pot, a cast iron casserole dish, a heavy ramekin dish or a heavy based pot like Le Creuset would work too. For a vegetarian version, simply omit the meat. Mushrooms would work really well here instead of meat for a vegetarian version.
Author:
Recipe type: Turkish Chicken Casserole in Earthenware Pot
Cuisine: Turkish Cuisine
Serves: 8
Ingredients
  • 450gr / 1 lb. chicken breasts, cut into 3 -4 chunks
  • 2 medium onions, coarsely chopped
  • 3 medium potatoes, skinned, quartered
  • 1 green and 1 red bell (or pointy) pepper, coarsely chopped
  • 250 gr fresh runner (or French, dwarf) beans, trimmed and cut in three parts
  • 2 small or 1 large zucchini, sliced
  • 1 eggplant (aubergine), quartered and cut in small chunks
  • 1 can of 400 gr/14 oz. chopped tomatoes
  • 15ml /1 tbsp. red pepper paste (optional)
  • 15 ml/ 1 tbsp. tomato paste
  • 2 lb. / 4 cups of water
  • 30 ml/ 2 tbsp. olive oil
  • Salt and freshly ground black pepper to your taste
  • Red pepper flakes to serve
  • Dollops of plain yoghurt to serve
Instructions
  1. Spread the eggplant slices over a tray and sprinkle salt over them. After 15 minutes, dry the eggplants with paper towel to get rid of its bitter juices.
  2. Heat the olive oil in the pot and stir in chicken pieces and onion. Season with salt and freshly ground pepper and sauté over medium heat for 5 minutes.
  3. Add the tomato paste and red pepper paste and sauté for another 3 minutes.
  4. Now, start layering the vegetables, bearing in mind to layer the vegetables that need longer cooking period towards the bottom of the pan.
  5. Layer the potato slices over the chicken, then the runner beans.
  6. Next layer the bell peppers, courgettes and aubergine.
  7. Stir in the chopped tomatoes and water.
  8. Season with salt and freshly ground pepper, as well as red pepper flakes if you like more heat.
  9. Do not stir the guvec pot; cover and start cooking at medium heat, until it starts to bubble.
  10. Once bubbling, turn the heat to low and simmer and gently cook for 2 hours, covered.
  11. Once cooked, turn the heat off and let the Guvec rest in the earthenware pot for 30 minutes. The flavors blend and settle deliciously. Check the seasoning and add more salt and ground black pepper if needed.
  12. You can serve Tavuk guvec with these flavorful potato & bulgur patties and a dollop of plain yoghurt aside.
 

 

Continue Reading

Baked Prawns with Vegetables and Cheese – Karides Guvec

Baked prawns with mushrooms, peppers, tomatoes, garlic - Karides Guvec

Baked prawns with mushrooms, peppers, tomatoes, garlic – Karides Guvec

Have you ever tried the baked prawns with tomato, mushroom, peppers, onions and garlic – Karides Guvec, in Turkey? This popular all-in-one pot dish is served in fish restaurants in Turkey as a starter hot mezze and simply irresistible. Raki, Turkish spirit, is a popular and traditional drink to accompany Karides Guvec and seafood in Turkey.

Karides guvec is traditionally cooked in earthenware pot, though ramekin dish works well too.

Karides guvec is traditionally cooked in earthenware pot, though ramekin dish works well too.

Traditionally, prawns are cooked here with plenty of vegetables in a one big earthenware pot (or in smaller individual ones), called guvec, which delivers a wonderful flavor. But no worries if you don’t have one; a ramekin dish or a glass baking dish also works very well too. The marriage of baked tomatoes, mushrooms, onions, peppers and garlic in olive oil with prawns is heavenly; all you need is some crusty bread to mop up the delicious juices and a green salad a side. You can serve this easy baked prawns as a starter or as a main course with some plain rice aside; great for sharing with friends and family.

This and many other delicious fish, seafood recipes as well as mezes, savoury pastries, vegetables cooked in olive oil and more are at my cookery book, Ozlem’s Turkish Table, Recipes From My Homeland.  You can order a Signed copy at this link, if you like, it is delivered worldwide.

Karides Guvec- baked prawns with vegetables; a delicious appetizer to share with family and friends.

Karides Guvec- baked prawns with vegetables; a delicious appetizer to share with family and friends.

Serves 4

Preparation time: 20 minutes                           Cooking time: 30 minutes

225gr/ 8oz fresh raw king prawns, shelled, cleaned and pat dried

225gr/ 8oz chestnut or white mushrooms, wiped cleaned, halved and sliced

1 onion, quartered and thinly sliced

3-4 garlic cloves, chopped

1 green bell pepper (or 2 sivri biber, pointy pepper, if you can get), seeded, quartered and thinly sliced

2 bay leaves (optional)

400gr/14 oz. good quality 1 can of chopped tomatoes

120gr/4 oz. grated cheddar (kasar) or mozzarella, if you prefer a milder taste

3 tbsp./45ml olive oil

2 fl oz./ ¼ cup water

Salt and freshly ground black pepper to taste

10 ml/2 tsp. red pepper flakes, Turkish pul biber or chili flakes

Handful of chopped flat leaf parsley, for garnish

Slices of fresh, crusty bread or Turkish flat breads, pide to serve

Shepherd Salad of tomatoes, onions, cucumbers, Coban Salata to serve

Preheat the oven to 180 C/350 F

Heat the olive oil in a wide, heavy pan over medium heat. Stir in the onion, peppers and mushrooms and cook for about 4-5 minutes, until they begin to soften. Add the garlic, season with salt (mushrooms especially require generous seasoning) black pepper and red pepper flakes, pul biber. Stir and cook over medium heat for another 4-5 minutes. Add the chopped tomatoes, bay leaves and ¼ cups water, combine well. Simmer over medium to low heat for about 10 minutes, until you get a nice chunky sauce. Check the seasoning of your sauce and add more salt or spices to your taste.

You can bake prawns with the vegetable sauce in a one big pot or in individual dishes.

You can bake prawns with the vegetable sauce in a one big pot or in individual dishes.

Stir in the fresh, raw prawns to the sauce and mix well. Spoon this mixture into individual or a one big earthenware pot or ramekin dish or any baking dish you have. Sprinkle the grated cheese over the top and bake in the preheated oven for about 10 minutes or until the prawns are just cooked through and the cheese is nicely golden brown on top.

Garnish with chopped parsley over the top and serve hot with slices of crusty bread or Turkish flat breads, pide by the side. Refreshing Shepherd’s Salad of sliced onions, cucumbers and tomatoes, Coban Salata, complements this dish beautifully.

 Karides Guvec; Baked prawns with vegetables and cheese, ready to enjoy!

Karides Guvec; Baked prawns with vegetables and cheese, ready to enjoy!

Afiyet Olsun,

Ozlem

Continue Reading