Best 3 Rumanian Romanian Ghivetch Recipes

In the tapestry of culinary delights, Romanian ghivetch stands out as a vibrant and flavorful dish that embodies the spirit of Romanian cuisine. This hearty stew, pronounced as "ghi-vech," is a delightful symphony of fresh vegetables, tender meat, and aromatic spices, slow-cooked to perfection. Its origins can be traced back to the Ottoman Empire, where it was known as "güveç," and has since become an integral part of Romanian home cooking. This versatile dish welcomes variations, with each region adding its unique touch. Some recipes feature a medley of colorful bell peppers, tomatoes, zucchini, eggplant, and green beans, while others incorporate succulent lamb or beef. Vegetarian versions also exist, showcasing the diverse culinary landscape of Romania. The key to a great ghivetch lies in the quality of ingredients and the careful balance of flavors. Each bite promises a harmonious blend of sweet, sour, and savory notes, leaving a lasting impression on the palate. Whether served as a main course or a delectable side, Romanian ghivetch is a testament to the culinary artistry of Romania and a dish that deserves a place on the global culinary stage.

Here are our top 3 tried and tested recipes!

CHICKEN GHIVECI (ROMANIAN BRAISED CHICKEN)

Chicken Ghiveci (Romanian Braised Chicken) image

This is a Romanian chicken dish that we love having with either bread or rice. DH would whip up a lot to last us for days so we don't need to cook much and we never get bored with it. Dried spices are used here to speed up preparation time and preparation time here assumes that the chicken has already been cut.

Provided by Pneuma

Categories Stew

Time 1h

Yield 6-8 chicken pieces, 4-6 serving(s)

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
1 medium onion, thinly sliced
5 garlic cloves, minced
2 red bell peppers, deseeded and sliced
1 kg chicken piece, or cut-ups
1/2 cup tomato paste
2 large potatoes, diced
1 pinch dried thyme
1 pinch dried rosemary
2 carrots, chopped into chunks
1/2 cup dry white wine
1 pinch sugar
1 pinch salt
1 pinch pepper

Steps:

heat oil in large wok or casserole pan until hot enough to cook.
add onions and garlic stir frying 1 min until soft.
add bell pepper and stir fry for 1 minute
add chicken cut ups and brown both sides 10-13 minutes.
add rest of ingredients, stir fry for 1 min then cover and cook for 40-45 mins until the chicken looks cooked and there's no blood when pierced by a fork near the bones.
garnish with thyme or rosemary (optional) and serve with bread or rice.

Nutrition Facts : Calories 865.7, Fat 48.4, SaturatedFat 12.3, Cholesterol 187.5, Sodium 509, Carbohydrate 49.8, Fiber 8.1, Sugar 10.8, Protein 53

ROUMANIAN STEAK

Roumanian Steak image

Provided by Food Network

Categories main-dish

Time P3DT45m

Yield 4 to 6 servings

Number Of Ingredients 26

Ingredients

4 ounces fresh squeezed orange juice (Texas oranges are best!)
4 ounces tamari
2 ounces vegetable oil
2 ounces chopped fresh parsley
2 ounces white wine
1 ounce steak sauce, such as A.1. Original
1 ounce Worcestershire sauce
4 cloves garlic, chopped
Juice of 1 lemon (squeeze by hand)
1/2 onion, chopped
Ground black pepper
Red pepper flakes
Four 18-ounce outside skirt steaks
Canola oil, for frying
1 cup all-purpose flour
1 tablespoon paprika
1 tablespoon seasoning salt
1 teaspoon chopped garlic
1/2 teaspoon ground black pepper
1 onion, sliced thin
Roumanian Garlic Oil/Jewish Chimichurri, recipe follows
4 teaspoons chicken schmaltz
6 cloves garlic, chopped
8 ounces chopped fresh parsley
Shisarine (pinch) red pepper flakes
Shisarine (pinch) kosher salt

Steps:

For the marinade: Combine the orange juice, tamari, vegetable oil, parsley, wine, steak sauce, Worcestershire, garlic, lemon juice, onion, pepper and red pepper flakes in a bowl. Mix with a whisk.
Place the steaks in a pan and pour over the marinade. Marinate in the refrigerator for 3 days.
Preheat a grill to medium-high heat.
Cook the steaks to the desired temperature on the grill, about 3 minutes per side for medium-rare.
For the onion strings: Preheat the oil in a deep-fryer to 350 degrees F.
Place the flour, paprika, seasoning salt, garlic and pepper in a bowl and mix well.
Dredge the onions in the seasoned flour. Shake off excess flour.
Place in hot oil and watch carefully, then pull out when not too brown. Serve with Roumanian Garlic Oil/Jewish Chimichurri.
In a pan on medium-low heat put chicken schmaltz.
Add garlic, parsley, pepper flakes and salt. Heat for about 1 minute. Serve on the side.

REALLY REAL RUMANIAN GHITVETCH

REALLY REAL RUMANIAN GHITVETCH image

Categories Vegetable Side Bake Vegetarian

Yield Yield: 18 to 20 side dish portions

Number Of Ingredients 17

Ingredients

4 medium onions, sliced
4 medium white potatoes, sliced
1 large sweet potato, sliced
2 stalks celery, sliced
1 (10 oz) box frozen green beans, thawed
1 (10 oz) box frozen green peas, thawed
1/2 cup light vegetable oil
Salt and pepper, to taste
Pinch of sugar
4 large carrots, sliced
1 green bell pepper, sliced
1 cup raw long grain rice, white or brown
1 medium eggplant, sliced
6 to 8 very ripe tomatoes, sliced or the equivalent in canned tomatoes packed in puree,
1/2 cup light vegetable oil
Salt and pepper to taste
Pinch of sugar

Steps:

Preheat the oven to 375 degrees. In a large roasting pan or casserole with cover, layer in the vegtables, oil and the seasonings in the order they are listed, packing each layer in firmly. Cover and bake 2-1/2 hours without lifting the cover to peek in. Bring the pan up to the surface,uncover the pan and with a potato masher mash the vegetables to mix them well, but not crush too much. Smooth the surface with a spatula and return the pan to the oven for 30 minutes to brown the top nicely.

Tips:

Use fresh, high-quality vegetables. This will make a big difference in the flavor of your ghivetch.
Don't be afraid to experiment with different vegetables. Ghivetch is a very versatile dish, and you can use almost any type of vegetable you like.
Cook the ghivetch over low heat. This will help to prevent the vegetables from burning.
Season the ghivetch to taste. You can use salt, pepper, garlic powder, onion powder, or any other spices that you like.
Serve the ghivetch hot or cold. It is delicious either way.

Conclusion:

Ghivetch is a delicious and versatile dish that is perfect for any occasion. It is easy to make, and it can be tailored to your own taste. Whether you are looking for a hearty meal or a refreshing salad, ghivetch is a great option.