Djuvec
Djuvec or Duvec or Dschuwetsch ( Bulgarian гювеч Gjuwetsch , Macedonian ѓувеч , Serbo-Croatian ђувеч / đuveč , Greek γιουβέτσι Giouvetsi , Albanian Gjyveçi ) is a traditional Southeast European stew of vegetables and meat , sometimes rice or rice noodles (orzo, Greek orzo ). It is considered a national dish in several states in this region. The name is of Turkish origin and originally referred to the Güveç clay pot used for braising .
Ingredients and preparation
There is no standard recipe for Djuvec, the ingredients vary according to region and taste. Mutton , lamb , pork or beef are used as meat, and rarely poultry .
There are also vegetables such as onions , tomatoes , peppers , green beans , zucchini , aubergines , okra or potatoes . Many recipes also include rice. Chopped celery or parsley leaves and garlic can be mentioned as aromatics, and rose paprika as a spice .
Like the range of ingredients, the preparation details are also different. Sometimes the vegetables are sweated and then the meat is added as a piece, poured over with liquid (water or broth) and braised, sometimes the meat is also cut into cubes and seared, sometimes the stew is prepared in its own juice without water. The name-giving clay pot is used as cookware; but normal metal pots are also used.
supporting documents
- Richard Hering , Walter Bickel (Hrsg.): Herings Lexicon of the kitchen . 18th, revised edition. Specialized book publisher Dr. Pfanneberg, & Co., Gießen 1978, ISBN 3-8057-0218-3 , p. 314 f.
Individual evidence
- ↑ Sevan Nişanyan : Sözlerin Soyağacı: Çağdaş Türkçenin Etimolojik Sözlüğü, 2007, sv Güveç