Gyuvech

The name of a Bulgarian dish as well as the earthenware casserole in which it is traditionally served. The casserole is shallow to promote liquid evaporation. Some versions have lids and most have short flat or loop handles. Some of the pots are unglazed on the outside and were intended for use over hot embers. Other versions of the pots are glazed both inside and out and are meant for use in the oven.

Romertoff, or other ceramic casserole dish