Bulgarian Guvech- Vegetable Casserole With Meat in a Clay Pot - |
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Prep Time: 35 Minutes Cook Time: 120 Minutes |
Ready In: 155 Minutes Servings: 8 |
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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. Ingredients:
1 lb frozen okra, cuts |
1 lb frozen broccoli cuts |
1 lb green peas |
14 1/2 ounces diced tomatoes |
16 ounces tomato sauce |
2 diced onions, medium size |
4 garlic cloves, minced |
3 tablespoons dried mint |
1/2 bunch chopped parsley |
3/4 tablespoon salt |
2 1/2 lbs peeled and cubed potatoes |
2 1/2 lbs cubed pork loin |
2 bell peppers, cubed |
1 eggplant, cubed (optional) |
Directions:
1. Mix the first 10 ingredients in a large clay bowl.with lid.
2. Chop the other 4 ingredients into 1/4 inch cubes.
3. Mix all together in the clay bowl, cover and cook in a non preheated oven at 550 F for 1 hour.
4. Turn down the temperature to 350 and continue cooking for another hour.
5. This dish would serve 10 large portions. Serve sprinkled with parsley if you desire.
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