GHIVECI---ROMANIAN VEGETABLE STEW
This is my favorite Romanian dish. It is popular in summer and during Ortodox lent, when hen you can't eat meat. The recipe can vary a lot....in the late summer people put in eggplant sometimes, in the earlier summer zucchini. Use what is best for the season. Make sure to follow the cooking order so that nothing gets too mushy. Serve this with rice. Some people even add a bit of rice towards the end of the cooking time.
Provided by Transylmania
Categories Stew
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Heat the oil in a large stewpot or Dutch oven.
- Add the onion, carrots, and peppers. Saute over medium heat until onions are transparent. (About 5 minutes).
- Add garlic, potatoes, and cabbage. If using kohlrabi add it now. Saute for about 3 minutes.
- Add water and tomatoes, salt and pepper, and thyme and paprika. Bring to a boil.
- Cover and simmer for about 15 minutes, or until the potatoes are almost tender.
- Add the other optional veggies (eggplant etc.) of your choice. Return to a boil, cover and simmer.
- Simmer, covered for about 20 more minutes or until the vegetables are soft and flavors have blended.
- Add frozen peas, fresh herbs, and lemon juice. Cook for five minutes with the cover on.
- Serve hot with rice. This is a treat!
Nutrition Facts : Calories 301.3, Fat 5.7, SaturatedFat 0.8, Sodium 149, Carbohydrate 57.6, Fiber 16.1, Sugar 19.5, Protein 11.4
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Shazzat Sarkar
[email protected]I'm making this ghiveci again tonight. It's become a family favorite.
Ntuthuko Sanele
[email protected]This ghiveci was delicious! I especially loved the crispy fried onions on top.
Mark Bizuneh
[email protected]I'm not sure what I did wrong, but my ghiveci turned out really watery. I think I might have added too much liquid.
Irfan Ansari
[email protected]This ghiveci was a lot of work to make, but it was worth it. The flavors were amazing and it was a great way to use up some of the vegetables from my garden.
EGHEAVBANRE SUNDAY
[email protected]I found this ghiveci to be a bit bland. I think it needed more spices.
Emeka Nwaoba
[email protected]This ghiveci was a bit too sour for my taste. I think I would have preferred it if the tomatoes were roasted before adding them to the stew.
Muhammad Bux
[email protected]I'm a vegetarian and I'm always looking for new and exciting recipes. This ghiveci was a great find. It's packed with vegetables and it's so flavorful. I'll definitely be making this again.
Lukole Joseph Kinyatta (Mr Economy)
[email protected]This recipe is a great way to use up leftover vegetables. I had some carrots, celery, and potatoes that were about to go bad, so I threw them all in a pot with some tomatoes and spices and made this stew. It was delicious!
Maqsood Awan
[email protected]I was pleasantly surprised by how much I enjoyed this ghiveci. The vegetables were cooked perfectly and the sauce was flavorful and well-balanced. I will definitely be making this again.
SUMEL SUBAHDAR
[email protected]This ghiveci was so easy to make and it turned out so well. I used fresh vegetables from my garden and the stew was bursting with flavor. I served it with crusty bread and it was the perfect comfort food for a cold night.
Tony Price
[email protected]I'm not usually a fan of vegetable stews, but this one was really good. The vegetables were fresh and flavorful, and the sauce was rich and savory. I'll definitely be making this again.
Shabnam Iqbal
[email protected]This ghiveci recipe is a keeper! The vegetables were cooked perfectly and the sauce was flavorful and delicious. I served it with mashed potatoes and it was a hit with my family.