How to prepare a delicious Gyuveche
May 5th, 2007
Gyuveche (say it, “GYOO-vech-ay”) is a popular catch-all dish, which you can make with just about anything you have in the fridge. It gets its name from the small individual ceramic dishes in which it’s traditionally cooked and served. I suppose you could prepare the recipe in a casserole dish, but then you’d have a casserole, not a gyuveche.
Here’s the recipe…
What you need (for a single serving):
• About 200-300 grams cheese (you may use as many different kinds of cheese as you like, but make sure to include feta cheese as it is the traditional one for this dish and is not as oily when it melts)
• 1 egg
• various chopped herbs
And everything else is optional because Bulgarians use whatever is left over in the fridge to make this dish:
• any kind of cooked chicken, pork, or beef
• any kind of sausages or hot dogs
• vegetables: tomatoes, peppers, small hot pepper, mushrooms, cooked potatoes
• fresh greens: parsley, dill, celery leaves
How to make it: Chop or dice everything you want to put in. Make alternating layers of cheese, meat, and vegetables, and finish with cheese. Bake in the oven at 200 C (app. 375 F) for 20 minutes or until the cheese is melted. Break the egg on top and put back in the oven for another 5-10 minutes depending on how well-done you like your eggs. Serve with fresh bread or toast. Enjoy!
