Best 2 Monastery Gyuvetch Bulgaria Recipes

Monastery Gyuvetch is a classic Bulgarian dish that showcases the country's rich culinary heritage. This hearty and flavorful stew is a delightful blend of tender meat, roasted vegetables, and aromatic spices. The dish is typically made with lamb or pork, but it can also be prepared with beef or chicken. The meat is braised until fall-apart tender, and then combined with a medley of roasted vegetables such as bell peppers, onions, tomatoes, and eggplant. A variety of spices, including paprika, cumin, and oregano, add depth and complexity to the flavor. Monastery Gyuvetch is often served with a side of crusty bread or rice, and it is a popular dish to enjoy during cold weather months.

In this article, we bring you three variations of Monastery Gyuvetch, each with its own unique twist. The traditional recipe features lamb as the main protein, while the second recipe offers a vegetarian version made with a variety of vegetables. The third recipe presents a modern take on the dish, using chicken and adding a touch of white wine for a subtle acidity. Whether you are a seasoned cook or a beginner, these recipes will guide you through the steps of preparing this delicious and comforting Bulgarian stew. So, gather your ingredients, fire up your stove, and let's embark on a culinary journey to the heart of Bulgaria.

Here are our top 2 tried and tested recipes!

MONASTERY GYUVETCH (BULGARIA)

Monastery Gyuvetch (Bulgaria) image

This recipe was featured on week 40 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Bulgaria is my 40th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients.

Provided by GiddyUpGo

Categories One Dish Meal

Time 1h5m

Yield 8-12 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs beef, cut into bite-sized pieces
4 tomatoes, chopped
1/2 lb mushroom
1 cup rice
1 onion, chopped
15 olives, whole
1 bunch parsley
2 tablespoons vegetable oil
1 tablespoon butter
1 tablespoon sugar
2 1/2 cups beef stock
black pepper, paprika and salt

Steps:

Saute the meat in a little bit of oil until it starts to brown. Then add the onions, beef stock and paprika and simmer for 5 minutes.
Add the rice and mushrooms. Keep simmering for 15 minutes or until most of the liquid is absorbed.
Preheat your oven to 400 degrees.
Add the tomatoes, salt, butter, sugar and olives. Simmer for another 5 minutes.
Transfer the mixture into a baking dish and bake for 30 minutes. Sprinkle with parsley and pepper and serve.

Nutrition Facts : Calories 939.6, Fat 86.7, SaturatedFat 35, Cholesterol 116.2, Sodium 387.8, Carbohydrate 26.1, Fiber 1.9, Sugar 4.3, Protein 13.5

BULGARIAN GUVECH- VEGETABLE CASSEROLE WITH MEAT IN A CLAY POT -

Bulgarian Guvech- Vegetable Casserole With Meat in a Clay Pot - image

This dish has a Turkish name and I guess it's origin is Turkey. However the recipe I am sharing today comes from the Southern part of Bulgaria. It is very healthy meal, full with vitamins and protein. It is usually made with pork or beef, tomatoes,okra, mushrooms, peas, green beans, potatoes, eggplant, onions, herbs, and spices and is often served with "Balkan Mixed Salad", a combination of roasted eggplant, sweet roasted peppers, garlic, tomatoes. The veggies in this dish can vary depending on the season. Here is my version of it. You will need a large clay bowl with lid.

Provided by Nadia Melkowits

Categories One Dish Meal

Time 2h35m

Yield 10 plates, 10 serving(s)

Number Of Ingredients 14

Ingredients

1 lb frozen okra, cuts
1 lb frozen broccoli cuts
1 lb green peas
14 1/2 ounces diced tomatoes
16 ounces tomato sauce
2 diced onions, medium size
4 garlic cloves, minced
3 tablespoons dried mint
1/2 bunch chopped parsley
3/4 tablespoon salt
2 1/2 lbs peeled and cubed potatoes
2 1/2 lbs cubed pork loin
2 bell peppers, cubed
1 eggplant, cubed (optional)

Steps:

Mix the first 10 ingredients in a large clay bowl.with lid.
Chop the other 4 ingredients into 1/4 inch cubes.
Mix all together in the clay bowl, cover and cook in a non preheated oven at 550 F for 1 hour.
Turn down the temperature to 350 and continue cooking for another hour.
This dish would serve 10 large portions. Serve sprinkled with parsley if you desire.

Tips:

Fresh Ingredients: Use the freshest vegetables and herbs available. This will greatly enhance the flavor of your gyuvetch.
Choose High-Quality Meat: If using meat, opt for high-quality cuts to ensure tenderness and flavor.
Layer Wisely: Layer the vegetables and meat in the baking dish carefully, ensuring even cooking and a visually appealing presentation.
Use a Variety of Vegetables: Don't be afraid to experiment with different vegetables. Some common additions include zucchini, eggplant, bell peppers, and mushrooms.
Season Generously: Don't skimp on the seasonings. A flavorful combination of paprika, salt, pepper, and herbs will elevate the dish.
Slow-Cook for Rich Flavor: Allow the gyuvetch to simmer for an extended period to allow the flavors to meld and deepen.
Garnish Before Serving: Before serving, garnish the gyuvetch with fresh herbs, yogurt, or grated cheese for an extra touch of flavor and color.

Conclusion:

Monastery gyuvetch is a delightful Bulgarian dish that combines fresh vegetables, tender meat, and aromatic herbs into a flavorful and hearty casserole. With its ease of preparation and customizable ingredients, it's a versatile dish perfect for a comforting meal enjoyed with family and friends. Whether you follow a traditional recipe or experiment with your own variations, monastery gyuvetch is sure to become a favorite in your culinary repertoire.