güveç

Güveç is a traditional Turkish casserole or stew prepared in a clay pot, and the term can refer both to the dish and to the earthenware vessel used for cooking. The name reflects the cooking method, which centers on slow braising in the characteristic terracotta pot, a technique common in Anatolian and surrounding cuisines.

A typical güveç combines meat—most often lamb or beef, occasionally chicken—with vegetables such as onions, bell peppers, tomatoes, eggplants, and potatoes. Chickpeas or other legumes may be included for added substance. Seasonings vary but commonly include garlic, parsley, dill, or mint, and spices such as cumin, black pepper, and paprika. Some versions emphasize olive oil and vegetables only, known as zeytinyağlı güveç, making them vegetarian or vegan. The dish is noted for its rich, savory flavors developed during slow cooking.

Preparation usually involves layering ingredients in a güveç dish, adding enough stock or tomato sauce to moisten, and baking slowly in an oven until the meat is tender and the flavors meld. The oven-cooked, tender result is typically served hot, often with bread, rice, or yogurt on the side. Güveç varieties are widespread in Turkish home cooking and appear in regional styles that reflect local ingredients and tastes.