#djuvec

[morethansalad]

Djuvec / Bosnian Mixed Vegetable Rice (Vegan)

[narkonianews]

Balkanski tanjir VIDEO RECEPT sa sastojcima i pripremom

Balkanski tanjir VIDEO RECEPT sa sastojcima i pripremom Domaća jela sa puno povrća i mesom po izboru spadaju u verovatno najomiljenija jela. Đuveč i pilav su takva jela, a danas ćemo vam predstaviti jedno novo jelo. U pitanju je recept za balkanski tanjir, baš takav naziv nosi ovo jelo. Priprema se na jednostavan način i veoma je ukusno jelo u pitanju. Pratite nas na VIBERU ovde:…

[mariacallous]

Looking for a Shabbat dinner centerpiece or a hearty midweek meal? Picture cubes of eggplant, zucchini, bell peppers, tomatoes and potatoes cooked together to create that special harmony only veggies that grew together in the sun achieve. You’re thinking of ratatouille, right? But what I have in mind is a heartier dish from Romania and Bulgaria called ghiveci or guvech.

Romanian ghiveci and Bulgarian guvech are indeed very similar to the famous ratatouille, but being peasant’s food, they’re more rustic and substantial. The veggies for guvech are cut into large, uneven chunks, and can be cooked all together at once, while for ratatouille, each component is fried separately before they are combined. This makes guvech preparation much easier, and allows for creative improvisations; you can easily add any vegetables in season. Besides the mandatory eggplant, zucchini, peppers, tomatoes and potatoes, green beans or okra are common. Guvech is seasoned very simply with salt, black pepper and occasionally paprika, to let the produce shine. The Bulgarian version is cooked with fatty meat, while most Romanian versions are vegan.

“In Bulgaria, guvech used to be cooked in a clay pot called gyuveche,” Etti Ben Yosef, a Bulgarian Jew who lives in Israel, told me. “The stew was cooked in the oven for many hours at low temperature.” 

But these days, when Ben Yosef makes guvech for Shabbat dinner, she uses a pressure cooker to precook the beef short ribs before adding them to the vegetables. Then, she cooks the entire stew on the stove for a long time, putting it in the oven for the final hour to give it a nice crust. She feels lucky to share the recipe with her adult children. “I keep the tradition so the kids will remember,” she said.

Guvech’s origins can be traced to the Ottoman Empire that ruled the Balkan region for hundreds of years. The original Turkish dish, called güveç, is cooked in a wide, clay dish by the same name. It’s very similar to the Bulgarian guvech and includes chicken, lamb or beef. There are many other variations of the dish throughout the Balkans. Bosnian Đuveč or djuvec is the name of a clay pot as well as a veggie casserole that’s cooked with rice; Greek giouvetsi is also cooked with rice. In Romania, the eggplant-tomato version is considered summer ghiveci, while winter ghiveci is prepared with carrots, cabbage, cauliflower and mushrooms. 

Bulgarian Sephardi Jews and Romanian Ashkenazi Jews brought guvech to Israel (where it’s pronounced “ghe-vech”) and made the dish widely popular. No wonder, given that eggplant and tomatoes are so beloved in Israel and are of such high quality. Early Israeli versions can be found in Molly Bar David’s “Folkloric Cookbook” from 1964. The first version includes 14 different vegetables (including celery root and cauliflower) and meat. The second version is for Romanian ghiveci that’s baked with a whole fish on top.

The vegetarian Romanian version is probably most common in Israel nowadays. And although it is  traditionally served over rice, I like to serve it on another Romanian staple, mamaliga. It’s the definition of comfort food. 

This recipe is the Bulgarian version of guvech that includes meat. You can make the recipe vegetarian by simply omitting the meat. The rest of the ingredients and instructions stay the same.

Notes:

It is recommended, and easy, to add any seasonal vegetables to the basic guvech. Consider adding: 1 lb butternut squash or sweet potato, cut into ½-inch dice; ½ lb whole okra, stems removed; or ½ lb green beans, cut into 1-inch pieces.

You can cook the meat, if using, up to two days in advance. Store the cooked meat in the fridge with the cooking liquid. Before using, remove from the fridge and discard the fat on the top of the pot (the fat will be solid and white in color). 

Guvech keeps in the fridge for up to four days.

[foodies-channel]

🍥 Spicy Djuvec Rice with Chicken, Peppers and Peas [homemade]

🍔YouTube || 🍟Reddit

[selbstgemacht-derfoodblog]

Ajvar mit frischer Paprika kann man einfach selber machen: das Rezept für die Paprikapaste findet nicht nur Verwendung als Sauce zu Cevapcici oder in Djuvec Reis, sondern passt auch hervorragend als Beilage zum Grillen, als herzhafter Brotaufstrich, als Würzpaste von Dips sowie diversen Reis- oder Pasta-Soßen.

[fideliorestaurantbuxtehude]

MITTAGSTISCH 🆎 8,90€ 27. Feb.4. März 1. Giros vom Drehspießfleisch mit Djuvec-Reis, Krautsalat und Tzatziki 2. Seelachsfilet mit Blattspinat und Petersilienkartoffeln 3.Currywurst Knackwurst mit fruchtig-tomatiger Soße und einer köstlichen Currynote, dazu Pommes frites 4.Bauernfrühstück mit Speck und Gewürzgurke, dazu kleine Salatbeilage 5.Haus-Mittagssalat mit gegrillter Putenbrust auf bunter Salatmischung mit Tomaten und Fidelio-Röstbrot, dazu ein Dressing Ihrer Wahl. 6.Mix-Grill drei versch. Fleischsorten vom Grill, mit Kräuterbutter, Baked Potato oder Pommes frites und Röstbrot (hier: Fidelio Restaurant Buxtehude) https://www.instagram.com/p/CpKIZl1I4WS/?igshid=NGJjMDIxMWI=

[gagagrne]

Đuveč Potreban materijal: 170g pirinča 500g svinjetine sa malo masnoće 1l povrćne supe 150g crnog luka 500g paprike 150g graška 250g paradajza 2 srednje šargarepe 2 čena belog luka 1 kašika svinjske masti mleveni biber, so čubar u prahu aleva paprika Priprema: Staviti svinjsku mast u šerpu i ostaviti da se rastopi. Dodati sitno seckani crni luk, propržiti pa dodati na male kockice isečeno meso i šargarepu isečenu na kolutove. Kada meso pobeli, dodati seckanu papriku, seckani paradajz, očišćeni i oprani pirinač, seckani beli luk i grašak. Naliti supom, poklopiti i kuvati 30 minuta. Povremeno promešati, ali tečnost više ne dodavati. Posle tog vremena, otklopiti, posoliti i začiniti po ukusu i ostaviti da krčka još 10 minuta, pa isključiti aparat. Poslužiti toplo. . . . #mojegrne #recepti #recipes #foodblog #receptizadusu #comfortfood #instaserbia #cooking #homemadecooking #foodies #instafood #djuvec #arhivabloga (у месту Bor, Serbia) https://www.instagram.com/p/CT1XkMnM7ZE/?utm_medium=tumblr

[citizenin3ane]

Epic Serbian one-dish baked rice - djuvec

I remembered this dish from my childhood, when Serbia was still part of Yugoslavia! Comfort food extravaganza - a fragrant and tasty dish baked for a looong time.

Serbian cooking isn't very vegan traditionally but this baby is. It's really simple and satisfying.

The one I made would have easily fed 8-10 people - feel free to 1/2 the recipe!

Ingredients

2 c long grain rice (I used integral black rice, choose your favourite)

1 c TVP soaked in about 2 c broth

2 medium bunches of flat-leaf parsley

2 large onions, diced

3 carrots, diced

1 kg or so of vegetables - I had zucchini, bell pepper, pumpkin and parsnip - all diced

2 T tomato paste

2 cans of diced tomatoes

4 c veggie broth

1 c TVP soaked in about 2 c broth or cooked beans or chickpeas

500g tempeh or cooked beans or chickpeas

6 cloves garlic

2 T smoked paprika

salt and pepper to taste

olive oil

Method

Preheat the oven on 180 C/ 350 F

Ideally pick a big dish that can go both in the oven and on the flame

Heat some olive oil on medium

Sauté the onions, carrots and bell pepper if using with some salt and pepper, until tender

Add the garlic and continue sautéing until fragrant

Add the tomato paste and paprika, stir

Add all the other ingredients and stir well. Taste and season as necessary.

Put in the oven and bake for about 45 minutes, until the rice is cooked.

[icecookrose]

Hackfleischrolle mit Tomatenreis #essen #eat #hack #fleisch #rolle #tomatenreis #djuvec #foodpic #instafood #german #followforfollow #yummi #lecker https://www.instagram.com/p/CFAtwdRFJbi/?igshid=h61z3eakrf5m

[narkonianews]

#Djuveč svi znamo, ali kad ga muško napravi.... mmmmmm Probajte i vi naš novi recept... #đuveč #recept #narkonia #narkoniarecepti #djuvec #foodpornshare #meatlover (at SJENICA.com) https://www.instagram.com/p/COeJ5sHLOGS/?igshid=mwcx6kq5ro6h

[ricerecipes]

Cevapcici mit Djuvec-Reis – Rezept mit Bild Rezept: Cevapcici mit Djuvec-Reis

[mariacallous]

Looking for a Shabbat dinner centerpiece or a hearty midweek meal? Picture cubes of eggplant, zucchini, bell peppers, tomatoes and potatoes cooked together to create that special harmony only veggies that grew together in the sun achieve. You’re thinking of ratatouille, right? But what I have in mind is a heartier dish from Romania and Bulgaria called ghiveci or guvech.

Romanian ghiveci and Bulgarian guvech are indeed very similar to the famous ratatouille, but being peasant’s food, they’re more rustic and substantial. The veggies for guvech are cut into large, uneven chunks, and can be cooked all together at once, while for ratatouille, each component is fried separately before they are combined. This makes guvech preparation much easier, and allows for creative improvisations; you can easily add any vegetables in season. Besides the mandatory eggplant, zucchini, peppers, tomatoes and potatoes, green beans or okra are common. Guvech is seasoned very simply with salt, black pepper and occasionally paprika, to let the produce shine. The Bulgarian version is cooked with fatty meat, while most Romanian versions are vegan.

“In Bulgaria, guvech used to be cooked in a clay pot called gyuveche,” Etti Ben Yosef, a Bulgarian Jew who lives in Israel, told me. “The stew was cooked in the oven for many hours at low temperature.” 

But these days, when Ben Yosef makes guvech for Shabbat dinner, she uses a pressure cooker to precook the beef short ribs before adding them to the vegetables. Then, she cooks the entire stew on the stove for a long time, putting it in the oven for the final hour to give it a nice crust. She feels lucky to share the recipe with her adult children. “I keep the tradition so the kids will remember,” she said.

Guvech’s origins can be traced to the Ottoman Empire that ruled the Balkan region for hundreds of years. The original Turkish dish, called güveç, is cooked in a wide, clay dish by the same name. It’s very similar to the Bulgarian guvech and includes chicken, lamb or beef. There are many other variations of the dish throughout the Balkans. Bosnian Đuveč or djuvec is the name of a clay pot as well as a veggie casserole that’s cooked with rice; Greek giouvetsi is also cooked with rice. In Romania, the eggplant-tomato version is considered summer ghiveci, while winter ghiveci is prepared with carrots, cabbage, cauliflower and mushrooms. 

Bulgarian Sephardi Jews and Romanian Ashkenazi Jews brought guvech to Israel (where it’s pronounced “ghe-vech”) and made the dish widely popular. No wonder, given that eggplant and tomatoes are so beloved in Israel and are of such high quality. Early Israeli versions can be found in Molly Bar David’s “Folkloric Cookbook” from 1964. The first version includes 14 different vegetables (including celery root and cauliflower) and meat. The second version is for Romanian ghiveci that’s baked with a whole fish on top.

The vegetarian Romanian version is probably most common in Israel nowadays. And although it is  traditionally served over rice, I like to serve it on another Romanian staple, mamaliga. It’s the definition of comfort food. 

This recipe is the Bulgarian version of guvech that includes meat. You can make the recipe vegetarian by simply omitting the meat. The rest of the ingredients and instructions stay the same.

Notes:

It is recommended, and easy, to add any seasonal vegetables to the basic guvech. Consider adding: 1 lb butternut squash or sweet potato, cut into ½-inch dice; ½ lb whole okra, stems removed; or ½ lb green beans, cut into 1-inch pieces.

You can cook the meat, if using, up to two days in advance. Store the cooked meat in the fridge with the cooking liquid. Before using, remove from the fridge and discard the fat on the top of the pot (the fat will be solid and white in color). 

Guvech keeps in the fridge for up to four days.

[lalalelu]

Serbian Djuvec rice with chicken 🍴

[selbstgemacht-derfoodblog]

Würziger Reis mit Ajvar, frischer Paprika, fruchtigen Tomaten, knackigen Erbsen und Zwiebeln: Djuvec Reis ist ein kroatischer Klassiker, der sich sowohl als vegetarisches Hauptgericht oder als Beilage zu Cevapcici oder Gegrilltem eignet.

[tante-lara]

Hier das Rezept zum Djuvec-Reistopf. Viel Spaß beim Nachkochen!

[gagagrne]

Đuveč Potreban materijal: 170g pirinča 500g svinjetine sa malo masnoće 1l povrćne supe 150g crnog luka 500g paprike 150g graška 250g paradajza 2 srednje šargarepe 2 čena belog luka 1 kašika svinjske masti mleveni biber, so čubar u prahu aleva paprika Priprema: Staviti svinjsku mast u šerpu i ostaviti da se rastopi. Dodati sitno seckani crni luk, propržiti pa dodati na male kockice isečeno meso i šargarepu isečenu na kolutove. Kada meso pobeli, dodati seckanu papriku, seckani paradajz, očišćeni i oprani pirinač, seckani beli luk i grašak. Naliti supom, poklopiti i kuvati 30 minuta. Povremeno promešati, ali tečnost više ne dodavati. Posle tog vremena, otklopiti, posoliti i začiniti po ukusu i ostaviti da krčka još 10 minuta. Poslužiti toplo. . . . #MojeGrne #receptizadusu #comfortfood #foodblog #instaserbia #serbianfood #serbiancuisine #homemadefood #foodblogfeed #djuvec #recipes #cooking (у месту Bor, Serbia) https://www.instagram.com/p/B4W1rtcJ8JI/?igshid=mzqcbnj9anjw