Ingredients with Measurements:
- 1 pound beef, cubed
- 2 eggplants, sliced
- 2 onions, chopped
- 2 tomatoes, chopped
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 tablespoon red pepper paste
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 1/2 cup water
- 2 eggs
Special equipment needed:
- Oven-safe casserole dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the beef, onions, tomatoes, garlic, tomato paste, red pepper paste, paprika, cumin, salt, black pepper, and olive oil.
3. Add the sliced eggplants to the bowl and mix everything together.
4. Transfer the mixture to an oven-safe casserole dish.
5. Pour the water over the mixture.
6. Cover the casserole dish with aluminum foil and bake for 1 hour.
7. Remove the foil and crack the eggs on top of the mixture.
8. Bake for an additional 10-15 minutes or until the eggs are cooked to your liking.
9. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour and 15 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 350 per serving
- Fat: 22g
- Carbohydrates: 15g
- Protein: 25g
Substitutions for ingredients:
- You can substitute lamb or chicken for the beef.
- You can use zucchini instead of eggplant.
- You can use canned tomatoes instead of fresh.
Variations:
- You can add potatoes or carrots to the mixture.
- You can use different spices such as oregano or thyme.
- You can add feta cheese on top before baking.
Tips and tricks:
- Make sure to slice the eggplants evenly so they cook evenly.
- You can salt the eggplants before cooking to remove excess moisture.
- You can add more water if the mixture looks too dry.
- You can use a meat thermometer to ensure the beef is cooked to your liking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the güveç in the casserole dish it was cooked in.
- Garnish with fresh herbs such as parsley or cilantro.
Garnishes:
- Fresh herbs such as parsley or cilantro.
Pairings:
- Serve with crusty bread or rice.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Hummus and pita bread
Troubleshooting advice:
- If the mixture looks too dry, add more water.
- If the beef is tough, cook for an additional 15-20 minutes.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Güveç is a traditional Turkish dish that is typically made with meat and vegetables cooked in a clay pot.
Flavor profiles:
- This dish is savory and slightly spicy with a hint of sweetness from the tomatoes.
Serving suggestions:
- Serve hot with crusty bread or rice.
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Region: Turkish