Djuvec – Giuvech, Giuvech [Bulgarian Casserole]

Maybe your new favorite bean dish:

* per unit about 2030 joules /485 calories * duration of preparation: about.

45 min * Baking time: 2 hours

Preparation ===========

Cut the meat into evenly sized cubes. Peel the onions and cut them into rings. Rinse and clean the bean pods and break them into pieces. Rinse, pat dry and dice the melanzane, removing the stalks. Cut the peppers in half, rinse clean and break into pieces.

Rinse, dab and slice the zucchini, removing the ends. Scald, skin and dice the tomatoes. Remove the stalks. Peel, rinse and dice the potatoes. Heat the oil in a pan and fry the meat cubes with the onion rings in it, turning to the other side, until the onions are golden brown. Preheat the oven to 160°C.

Pour the contents of the casserole into a large ovenproof dish, add the vegetables in colorful order and season with salt. Cook for 2 hours on the middle shelf of the oven. Cover the dish with aluminum foil after 45 minutes. Mix the eggs with the flour and the yogurt, season lightly with salt and pour the mixture over the vegetables after 1 hour and 45 min. Bake the djuvec without aluminum foil for another 10-15 min at 200 C. Rinse the parsley, spin dry, remove coarse stems and chop finely. Sprinkle over the dish before serving.

Thorsten Schmidt 2

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