Güveç

A lidded clay casserole: Turkish vegetables and meat that come to the table still bubbling.

Also called gvech, guvec · From Anatolia

A lidded clay güveç of eggplant and tomato with a wooden spoon and fresh parsley.

The journey

Güveç is the pot and the bake. Anatolian kitchens still take a clay casserole to the neighborhood oven, or slide it into a home one, so eggplant, lamb, and tomato cook in their own juice. The lid is part of the stew.

A metal pan makes a roast. Clay makes a güveç.

A plate of bread wheat — the Anatolian table whose other hearth is a clay güveç. — Franz Eugen Köhler, Köhler's Medizinal-Pflanzen (1887) · Public domain. Source

In the kitchen

Oil the pot. Layer vegetables and meat. Little water. Bake until the top catches and the bottom is sauce.

The Turkish volume's oven dishes assume this clay. A Dutch oven can copy the time.

Used in these ComidaTime kitchens

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