Gjuwucz This is a real classic of Bulgarian cuisine. The extremely aromatic one -pot dish reigns on the Balkan tables on a daily basis and on holidays. Interestingly, its name comes from a clay vessel, because it is usually baked in such.
In this dish you will find the best – Juicy meat, filling potatoes, peppers, eggplants, carrots and tomatoes, and onions and garlic, which give Bulgarian stew unusual taste and aroma.
The great advantage in this case is the simplicity of preparation, but also the wealth of ingredients. GjuWecz is an ideal proposal for a family dinner or a party with friends – when you serve such a dish on a house, everyone will definitely eat.
List of ingredients:
- 700 g of pork shoulder,
- 2 onions,
- 3 eggplants,
- a can of cut tomatoes,
- 2 peppers,
- 5 cloves of garlic,
- 5 potatoes,
- 2 carrots,
- 6 tablespoons of oil,
- teaspoon spice hot peppers,
- 1 Sweet pepper spice bag,
- Sun.
Cut the eggplant into a large cube, salt and put it in a strainer for about 20 minutes to let go of some juice.
Cut the meat into pieces like a stew.
Peel and cut the onion into half slices, chop garlic, peel the carrot and cut into slices. Peel the potatoes and divide into quarters, cut the peppers into strips.
Prepare a large frying pan, heat half of the oil – add the meat and fry until golden brown. Then add the onion and garlic, fry until they are. Pour sweet and hot peppers, stir and fry for a minute or two. Add the tomatoes, season with salt, keep on fire for another 5 minutes.
Prepare a heat -resistant dish with a lid. At the bottom, place in layers: potatoes, carrots and peppers. Sprinkle with salt, spread the contents of the pan on top.
In the same frying pan, heat the rest of the oil and throw the eggplant. Fry for a few minutes to put in the dish as the last layer. Add half a glass of water.
Cover the dish and put it in the oven – 200 degrees Celsius for 90 minutes.
Gjuwecz serve sprinkled with fresh parsley, with your favorite bread.
Sources: SMERER.PL, Naz Nazpuje.pl
