Wednesday, January 19, 2011

Gyuveche


Gyuveche (Gyuvecheta pl.) is  a Bulgarian oven baked dish in ramekin with lid. It may contain meat, vegetables, tomato sauce, feta cheese, sausages, bacon, ground meat, cheese and eggs. It is very easy to make. Varieties are uncountable and depend on your personal taste and desire. Each plate is personal, so every member from the family can have its own personal meal at the same time.

4 servings

250 ml canned tomatoes, diced
2 sausages, sliced
200g cheese (preferably Bulgarian Feta), sliced.
1 bunch green onions, chopped
200g ham, diced
1 red bell pepper, chopped
1 tbsp paprika
Oregano, winter savory, S&P
100g Bulgarian Kashkaval sheese, shredded or diced
4 eggs
Butter or vegetable oil

In each gyuveche/ramekin put tablespoons of oil, 2-3 tbsp from the canned tomatoes and sauce, sausages, ham, green onions, Feta cheese, Kashkaval cheese, peppers, herbs and seasonings, and finish with tomatoes. Cover with lids and bake for 20-30 minutes.

Pull out of the oven and put 1 egg on each gyuveche/ramekin, cover with lids and bake again until eggs are done, about 6-10 minute. Serve while it’s still hot.




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