Kuzu Guvec Recipes

KUZU GUVEC

Steps:

• Sprinkle the eggplant slices with 1 tsp salt and let sit 20 minutes; rinse thoroughly and drain. (This step releases some of the bitter juices from the eggplant.).
• In a flameproof casserole or ovenproof large skillet, saute the lamb in butter until browned on all sides.
• Add onions and saute 2 more minutes.
• Toss together the beans through tomatoes with remaining 1 tsp salt plus pepper to taste and arrange atop the meat and eggplant.
• Add water to almost cover the vegetables, sprinkle with paprika and bring to a boil over moderate heat.
• Transfer to a preheated 350F oven and bake 50-60 minutes until lamb is tender.
• Sprinkle with parsley and serve.

KUZU GUVEC (LAMB CASSEROLE)

Steps:

• Top, tail and string the beans. Skin tomatoes and cut into wedges. Cut off the stem of the eggplant, peel in strips and slice crosswise. Trim cone-shaped ends of okra. Scrape and slice zucchinis. Seed and cut bell peppers into 8 pcs. Saute/fry onions and and garlic in 2 Tbsp. of butter. Add in meat and saute/fry for 15 min. Add in water and bay leaves. Cover. Simmer till meat is tender. Transfer the meat mix to an earthenware casserole dish. Arrange potatoes inlayer on top of the meat. Then place green beans, half of tomatoes, eggplants, okra, zucchinis, the rest of the tomatoes bell peppers in layers. Add in salt and pepper. Dot with the rest of the butter. Cover and bake in moderate oven till vegetables are tender. Warm water can be added if necessary. Serve warm as main course with pilaf and salad.

LAMB AND VEGETABLES IN CASSEROLE [SEBZELI KUZU GUVEC]

Steps:

• PREPARATION: Slice the tomatoes into circles. Head, tail and string the beans and cut them into two. Scrape and cut the carrots lengthwise and cube them. After cutting the eggplants lengthwise in two, divide from the middle and cube. Peel the gibson onions. Remove the seeds of green peppers and cut into four. Peel and cube them potatoes. Scrape the fibres on top of the okras. If the garlic to be used is the fresh petioles, dice them. If cloves are used, peel them. Put the cubed lamb meat in big casserole, top with 1/3 of the tomatoes, green beans, carrots, eggplants, gibson onions, half of the tomatoes, green peppers, potatoes, garlic, okra and rest of the tomatoes. Add 1/2 tablespoon salt, the granulated sugar, the margarine, and the water. Cover and place in moderately hot oven. Allow to cook for almost 1.5 hours until the meat and beans are tender. Remove from the oven, place pot on a plate and serve hot. [email protected] http://www.cs.umd.edu/users/kandogan/FTA/TurkishCuisine/

KUZU GUVEC WITH CHESTNUTS

Steps:

• Heat the oil in a large heavy based pan. fry the onions and garlic for a minute or two, until the onions are yellow, taking care not to burn the garlic.
• Add the lamb and stir until brown. Add the wine, bring to the boil and reduce by half, about 10 minutes.
• Add the stock, tomatoes, tomato puree, rosemary, bay leaves and salt and pepper and simmer, covered, for about 40 minutes.
• Add the chestnuts and cook for a further 20 minutes uncovered, until the sauce is really thick.