Vegetable gyuvech
8 servings
30 minutes
Gyuvech is a traditional Bulgarian dish infused with the aromas of fresh vegetables and spices. Its history roots in rural traditions where locals cooked it in clay pots over an open fire. Gyuvech has a rich, intense flavor thanks to the combination of potatoes, eggplants, beans, and carrots complemented by tomato paste and spices. Stewing in broth makes the vegetables incredibly tender, while the final sprinkle of parsley adds freshness. This dish is perfect for a cozy home dinner or a festive table as it can be served hot or cold. Gyuvech is an ideal choice for those who want to enjoy a harmonious blend of flavors and aromas from Bulgarian cuisine.
1
Boil the potatoes in salted boiling water until soft. Drain, cool, and cut into cubes.
- Potato: 450 g
2
Heat 2 tablespoons of olive oil in a large skillet. Add finely chopped onion and peppers and sauté over medium heat until the onion is golden, about 7 minutes. Transfer to a plate.
- Olive oil: 0.3 glass
- Onion: 2 heads
- Red sweet pepper: 1 piece
- Green sweet pepper: 1 piece
3
Heat the remaining oil in a pan and add the diced eggplant, season with salt and pepper to taste, and sauté, stirring, for 3-4 minutes. Transfer to another plate.
- Olive oil: 0.3 glass
- Eggplant: 1 piece
- Salt: to taste
- Freshly ground black pepper: to taste
4
Place diced tomatoes and bell pepper in the pan and cook for 10 minutes.
- Tomatoes: 680 g
- Paprika: 0.5 teaspoon
5
Grease 2 fireproof molds with oil and place half of the onion mixture in the molds. Then add a layer of potatoes, followed by beans and carrots. Sprinkle each layer with a small amount of salt and pepper. Then add a layer of tomatoes, followed by eggplants and the remaining onion mixture.
- Olive oil: 0.3 glass
- Onion: 2 heads
- Potato: 450 g
- Green beans: 110 g
- Carrot: 2 pieces
- Salt: to taste
- Freshly ground black pepper: to taste
- Tomatoes: 680 g
- Eggplant: 1 piece
6
Mix tomato paste, 0.5 cup of broth, salt, pepper, sugar, cumin, minced garlic, and chili. Pour the mixture over the vegetables. Then pour in the remaining broth.
- Tomato paste: 3 tablespoons
- Chicken broth: 0.8 glass
- Salt: to taste
- Freshly ground black pepper: to taste
- Sugar: 0.3 glass
- Caraway leaves: 1 teaspoon
- Garlic: 1 clove
- Chili flakes: 0.5 teaspoon
7
Preheat the oven to 180 degrees. Cover the dishes with lids and bake for 30 minutes, adding more broth if necessary, and bake for another 30 minutes until the vegetables are tender.
- Chicken broth: 0.8 glass
8
Serve hot or cold, sprinkled with parsley.
- Chopped parsley: 2 tablespoons
