Kuzu Guvec Recipes
KUZU GUVEC
I was looking for a new way to use eggplant recently and found this Turkish meat and eggplant casserole. If I were using really fresh eggplant (like from the local farmer's market), I would skip step 1. I used less salt (in step 4) and substituted butter flavored nonstick spray for the butter. I also didn't bother to peel the tomatoes. (By the way, I think there should actually be an umlaut over the u in Guvec and a cedilla under the c but I don't know how to add them.)
Provided by echo echo
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle the eggplant slices with 1 tsp salt and let sit 20 minutes; rinse thoroughly and drain. (This step releases some of the bitter juices from the eggplant.).
- In a flameproof casserole or ovenproof large skillet, saute the lamb in butter until browned on all sides.
- Add onions and saute 2 more minutes.
- Toss together the beans through tomatoes with remaining 1 tsp salt plus pepper to taste and arrange atop the meat and eggplant.
- Add water to almost cover the vegetables, sprinkle with paprika and bring to a boil over moderate heat.
- Transfer to a preheated 350F oven and bake 50-60 minutes until lamb is tender.
- Sprinkle with parsley and serve.
Nutrition Facts : Calories 355.4, Fat 19.6, SaturatedFat 8.8, Cholesterol 90.2, Sodium 880.2, Carbohydrate 22.1, Fiber 9.7, Sugar 9.6, Protein 25.6
KUZU GUVEC WITH CHESTNUTS
Delicious lamb stew with tomatoes and chestnuts in a red wine sauce
Provided by rorygillies
Time 1h30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the oil in a large heavy based pan. fry the onions and garlic for a minute or two, until the onions are yellow, taking care not to burn the garlic.
- Add the lamb and stir until brown. Add the wine, bring to the boil and reduce by half, about 10 minutes.
- Add the stock, tomatoes, tomato puree, rosemary, bay leaves and salt and pepper and simmer, covered, for about 40 minutes.
- Add the chestnuts and cook for a further 20 minutes uncovered, until the sauce is really thick.
TURKISH BEEF STEW (GUVEC)
Make and share this Turkish Beef Stew (Guvec) recipe from Food.com.
Provided by Flatulus Maximus
Categories Meat
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Slice eggplant, leave in salt water for about 20 minutes, rinse thoroughly.
- Cut meat into cubes, put in an oven-dish with garlic, sliced onion, sliced tomatoes, sliced eggplant, oil and tomato paste, add salt to taste.
- Heat for about 15 minutes, add one liter of water and put in oven, slowly simmer for about another 1 1/2 hours. Serve with white rice.
Nutrition Facts : Calories 252.2, Fat 20.6, SaturatedFat 7.2, Cholesterol 21.8, Sodium 54.8, Carbohydrate 14.8, Fiber 6.4, Sugar 6.4, Protein 4.5
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- Sprinkle the eggplant slices with 1 tsp salt and let sit 20 minutes; rinse thoroughly and drain. (This step releases some of the bitter juices from the eggplant.)
- In a flameproof casserole or ovenproof large skillet, saute the lamb in butter until browned on all sides.
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NOTES. Lamb and Vegetables in Casserole [Sebzeli Kuzu Guvec] 1000 Gr lamb meat 150 Gr green beans 2 md Potatoes 2 lg Tomatoes 2 md Carrots 3/4 Glasses of water 1/2 tb Granulated sugar 50 Gr okra Garlic 15 Gibson onions 2 Green peppers fit for Salt 4 tb Margarine 1 lg Eggplant Filling 5 Fresh garlic petioles or PREPARATION: Slice the tomatoes ...
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