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Sausage, Vegetable Gyuvech
Gyuveche is the name of a Bulgarian dish as well as the earthenware
casserole in which it is traditionally served.
gyuvech casserole- photo by:
motherlindas.com
Sausage, Vegetable Gyuvech
Recipe by Linda Joyce
Forristal, Bulgarian Rhapsody
I N G R E D I E N T S
1 tablespoon red
pepper lyutenitsa (recipe below)
1 small finely chopped onion
1 thinly sliced medium tomato
4 thin slices sausage, your choice
1 sweet pepper, cut into thick slices
2 tablespoons water
2 tablespoons cheese, your choice
1 egg
Grinding of black pepper
1 tablespoon finely chopped parsely
I
N S T R U C T I O N S
Oil the bottom of each 16
oz. gyuveche. Add lyutenitisa and onions first, followed by tomatoes,
sausage and peppers. Add water and cover with the lid; bake at 350F for
about 40 minutes. Remove form the oven. Sprinkle with grated cheese and
break an egg on top; sprinkle egg with a grinding of black pepper and
return to the oven for 5 minutes or until the egg is done. Remove from
the oven and sprinkle with fresh chopped parsley. Serve hot with plenty
of bread to soak up the wonderful juices that form at the bottom of the
pot. Serves 1
Red Pepper Lyutentisa
5 large roasted red bell peppers (peeled & seeded), 1 small minced
onion, 2 serrano chilies, 5 tbsp tomato paste, 1/4 cup sunflower oil and
salt to taste. Place all ingredients in a blender & puree until smooth.
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Read the full article
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Learn more about the Gyuvech
More Gyuvech Recipes
Sausage and Vegetable Gyuvech - Includes
your choice of sausage, bell pepper, tomato, onion, egg and cheese.
Veal and
Vegetable Gyuvech
- Uses veal, onion, eggplant, green beans, okra, potatoes, green peas,
tomatoes and mint.
Vegetarian
Gyuvech - Includes, cabbage, green beans, potatoes, green peppers,
eggplant, tomatoes, and carrots. You can vary the recipe using any
vegetables you have available.
Meat Gyuvech - Uses your meat of choice
plus onions, mushrooms, paprika, olives and rice
Where To Buy A Gyuvech
Mother Lindas -
Offers several styles of pots with lids.
Credits
The Oxford Companion To Food by Alan Davidson
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