Gyuvetchis one of those comfort foods that stir up memories of home made bread, caseroles, and feelings of warmth.
Gyuvetch ia vegitarian dish, to which you can add meat- chicken, beef, pork or even fish, so you can have Gyuvetch whit chiken, beef, pork or fish. Usually it is done in a clay pot and requires long simmering.
I found a video on you tube that can be supportive if you’d like to make this dish.
For this dish you may use different types of vegetables: onions, carrots, peppers, eggplant, okra, zucchini, green beans, garlic, tomatoes, celery, mushrooms, and potatoes. Rice is optional.
Usually the meat is pre-cooked boiled, fried or steamed, and bouillon is used as well.
6-8 chicken drumsticks and thighs or large chicken cut into portions (you may substitute whit pork ribs or salmon, lingcod, carp stakes- it’s up to your choice). Of course this dish may stay absolutely vegetarian.
½ lb okra
2 large potatoes
2 sticks celery
1 medium size onion
2 cloves of garlic
2 bell red peppers
½ lb green beans2 oz oil
2 tbsp paprika
4 medium size tomatoes
½ cup rice
½ cup chopped parsley
½ cup chopped Lovage (Levisticum officinale)
salt and pepper
Boil the meat in large pot whit salt and pepper for 30 min. I’m glade then I have pressure pot and it cuts cooking time in half. Also the broth became more intense and flavourful.
Cut the vegetables into large pieces. I’ve got red peppers, celery, mushrooms, potatoes, eggplant, onion, garlic, carrots, okra, and green beans. Okra and eggplant are major ingredients in this dish. They add specific taste and texture.
The vegetables have to be sauté.
Add paprika and rice.
Add tomatoes and tomato paste.
Add chicken 3 cups of broth, parsley, lovage. Salt and black pepper.
Let it simmer for a while.
Poor into large casserole dish, add cooked meat and bake in moderate oven about 20-30 min.
Pairs whit Chardonnay, Merlot, Cabernet Sauvignons.