Turkish Guvec

POTATO CASSEROLE - Patatesli Guvec

TurkishFood — Thu, 07 Sep 2006 22:43:00 GMT

POTATO CASSEROLE - Patatesli Guvec
5 Servings
1 kilo of mutton (or lamb preferably) cut into small pieces
1.5 litres meat broth (or water)
1/2 spoon salt
4 onions
6 potatoes
pepper

Boil the meat in a large quantity of water. When bubbles begin to form, strain the contents of the saucepan and put the meat under cold running water.

Put the meat back into the saucepan, add the meat broth, and boil for 45 minutes.

Pour the meat and broth into a casserole. On top of the meat put the potatoes which have been peeled and cut into large slices, the onions prepared the same way and salt and pepper. Cover and cook 30 minutes more in the oven.

LAMB AND VEGETABLE CASSEROLE - Sebzeli Kuzu Guveci

TurkishFood — Thu, 07 Sep 2006 22:41:00 GMT

LAMB AND VEGETABLE CASSEROLE - Sebzeli Kuzu Guveci
5 Servings
1 kilo of lamb or mutton cut into small pieces
10 small onions
2 green peppers
2 soup spoons butter
2 tomatoes
250 grams eggplant
250 grams green beans
250 grams squash
parsley, dill
salt, pepper

OR (in the Winter)
10 small onions
2 carrots
2 celery roots
2 potatoes
2 soup spoons butter
parsley, dill
salt, pepper

Peel and slice the vegetables which are in season. Put the meat on the bottom of a casserole. Add the vegetables, onions, parsley and dill, salt and pepper and a light covering of melted butter. Cover (if possible) with a double thickness of oiled paper (yagli kagit) tied with a string around the casserole. Cover and bake in the oven for 3 hours (for lamb) or 4 and 1/2 hours (for mutton).

LAMB PROMENADE CASSEROLE - Kuzu Mesire Guveci

TurkishFood — Thu, 07 Sep 2006 22:39:00 GMT

LAMB PROMENADE CASSEROLE - Kuzu Mesire Guveci
5 Servings
1 kilo lamb cut into pieces
1 small soup spoon salt
1/2 coffee spoon powdered cumin
15 new onions
16 medium potatoes
2 bunches of dill
2 cloves chopped garlic
2 soup spoons butter
4 green peppers
4 tomatoes

Butter the bottom of a terrine, and put the meat into it. Peel the potatoes and leave them whole. Peel the onions and cut into three pieces. Peel, seed and chop the tomatoes. Seed and chop the peppers. Melt the butter in a small saucepan. Pour all the ingredients over the meat. Mix. Cover. Bake in the oven for 2 and 1/2 hours.

WOMANS CASSEROLE - Hanim Guveci

TurkishFood — Thu, 07 Sep 2006 22:38:00 GMT

WOMANS CASSEROLE - Hanim Guveci
8 to 10 Servings
1 and 1/2 kilo potatoes
1 bunch dill
1 bunch parsley
1 coffee spoon grated coconut
1/2 litre milk
2 kilos mutton
2 large onions
2 tomatoes (or a soup spoon of tomato sauce)
300 grams butter
5 carrots
salt, pepper, thyme

Cut the meat into small pieces and place in a saucepan. Add 150 grams of butter, the onions, the diced carrots, the peeled, seeded and chopped tomatoes, salt and pepper. Cook on a low heat for 1 and 1/2 to 2 hours. (The low heat is necessary because the dish is cooked without adding water.) When ready add parsley, dill and a little thyme. Remove from heat.

Make a purge with the potatoes and milk. Add 150 grams butter and the coconut.

Place the meat in the center of the serving platter, and surround with a crown of potato puree.

KEBAB CASSEROLE - Guvec Kebabi

TurkishFood — Thu, 07 Sep 2006 22:37:00 GMT

KEBAB CASSEROLE Guvec Kebabi
6 Servings
1 clove of garlic
1 kilo lamb cut into pieces
1 small soup spoon salt
1 soup spoon thyme
2 green peppers, sliced
2 soup spoons butter
20 small onions or shallots
4 tomatoes cut into pieces

Rub the bottom of a terrine (or Pyrex casserole) with a clove of garlic, then butter thoroughly.

Add all the ingredients, except the butter. Melt the butter and pour Into the terrine. Mix. Cover the terrine and bake in the oven for 2 and 1/2 hours on a medium heat.

LAMB AND POTATO TERRINE - Patatesli Guvec Kapamasi

TurkishFood — Thu, 07 Sep 2006 22:36:00 GMT

LAMB AND POTATO TERRINE - Patatesli Guvec Kapamasi
5 Servings
1 clove garlic
1 kilo lamb cut into small pieces
1 small soup spoon salt
1/2 coffee spoon pepper
2 bunches chopped parsley
5 onions
6 glasses meat broth (or water)
7 medium potatoes

Place the meat in a saucepan, cover with water and boil. When the water conies to a boil, remove from the heat, put it under cold water and drain.

Put the meat back into the saucepan, pour in the 6 glasses of broth and boil on a low heat for 45 minutes.

Peel the onions and cut into pieces. Peel the potatoes and cut them into 3 cm. thick slices.

Rub the bottom of a terrine (or Pyrex casserole) with a clove of garlic.

When the meat has cooked for 45 minutes, pour it and the cooking water into the terrine. Add salt and pepper. Add the potatoes and onions. Cover and bake for 30 minutes in the oven. When ready to serve, sprinkle with chopped parsley.