Recipe for
Güveç (Antep-Style Baked Meat and Vegetables)
Antep-style baked meat and vegetables cooked slowly in a güveç dish.
Ingredients:
• 600 g diced lamb (you can also use beef, but lamb gives a richer flavor)
• 2 eggplants
• 3 green peppers
• 2 tomatoes
• 1–2 red (kapya) peppers
• 2 tablespoons tomato paste
• 2 –3 cloves garlic
• 1 medium onion
• ½ tea glass olive oil or vegetable oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon red pepper flakes
• 1 teaspoon thyme
• 1 cup water
• 600 g diced lamb (you can also use beef, but lamb gives a richer flavor)
• 2 eggplants
• 3 green peppers
• 2 tomatoes
• 1–2 red (kapya) peppers
• 2 tablespoons tomato paste
• 2–3 cloves garlic
• 1 medium onion
• ½ tea glass olive oil or vegetable oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon red pepper flakes
• 1 teaspoon thyme
• 1 cup water
Steps for
Güveç (Antep-Style Baked Meat and Vegetables)
1. Prepare the vegetables; Cut the eggplants; tomatoes; and peppers into large pieces.; Add the chopped onion and garlic.
2. Mix the ingredients; In a large bowl; combine the meat; vegetables; tomato paste; oil; water; and all the spices.; Mix well; then transfer the mixture into an earthenware pot (güveç dish).
3. Bake; Cover the pot with foil or its lid.; Bake in a preheated oven at 200°C (392°F) for about 1.5 hours.
4. After it’s cooked; remove the cover and bake for an additional 10 minutes to brown the top (optional).
5. The dish is ready when the meat and vegetables are soft and tender.