Gyuvecheta - Traditional Bulgarian Dishes

Gyuvecheta - Traditional Bulgarian Dishes
Gyuvecheta - Traditional Bulgarian Dishes

Tuesday, July 19, 2011

Meat Gyuveche

Meat gyuveche
  • 400-600gr pork
  • 200gr Gelderse cooked worst
  • 4 eggs
  • 4 large onions
  • 4 carrots
  • Garlic cloves (to taste)
  • 100ml olive oil
  • Salt, pepper
  • 2 glasses Roze or white wine

A tasty home-made recipe, this gyuveche is one of our favorites! You can cook it as it is, or change things to your own liking – the pork can be replaced by chicken for example.


Chop the onions, garlic and carrots, and sautee the onions and the garlic for about 10min. Add the already cut in cubes pork, 1 glass of the Roze, salt and pepper. Cook the meat for about 15min, then add the worst (cut in small cubes) and the carrots. Simmer for another 5min and take off the stove. Divide everything into 4 gyuvecheta, after you have put a small piece of butter at the bottom of each, and add some of the remaining wine into each gyuveche. Put the gyuvecheta in the cold oven and bake them (lids closed) for 10min at 200-220 degrees. Open the lids, break an egg into each one, and put back in the oven until egg is cooked (5-10min). Sprinkle with some fresh parsley and serve with a glass of white wine. Enjoy!

For the traditional pots check our webstore.

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