“Güveç” is a Turkish word meaning earthenware pot. The meat and vegetables get a great taste when cooked slowly in “güveç”. I bought these 4 small ones from Turkey. There are different sizes available.

1kg raw, peeled shrimp
1 onion, finely chopped
4-5 cloves of garlic, finely chopped
3 tbsp olive oil
2 green pepper, chopped
2 red peppers, chopped
sliced white mushroom (use as much as you want)
3-4 tomatoes, diced (if you will use canned diced tomato, put it in a blender)
1 -2 cups of grated mozzarella cheese
Salt and pepper

  1. Heat oil in a broad pot. Cook onion and garlic until soft.
  2. Add peppers. Stir for 2 minutes.
  3. Add mushroom. Cook until almost soft.
  4. Stir in tomato. If the tomatoes you are using are not very juicy, add some water to barely cover the vegetables and mushroom.
  5. Cover and cook for 5-8 minutes until tomato is cooked.
  6. Stir in shrimps. Cover and cook for 5-6 minutes. Not more!
  7. Divide it into individual oven safe soup bowls or souffle dishes, or put the whole stew in a big one. Bake at 180°C (350°F) for 15-20 minutes.
  8. After 20 minutes cover each with grated mozzarella and bake until golden brown.
  9. Serve with white rice.

Source: Almost Turkish Recipes

  1. This is different recipe to me .we can get very Delius form this recipe.every instrument i understand .but one word I did not understand “güveç” .actually what is this .I have question that what is the extra element in this recipe.that means which element without i can make it very properly.

  2. Wow it’s amazing! I miss my dinner already and then I met your website. Definitely try this recipe tomorrow. Thank you for the post!

  3. Looks yummy!! The earthenware pot is something which makes it unique and makes it taste a lot tasty. Thanks for this lovely recipe!

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