A Delicious Taste Cooked in a Pot: Turkish-Style Vegetable Stew

A Delicious Taste Cooked in a Pot: Turkish-Style Vegetable Stew

One of the most beloved dishes in Turkish cuisine, vegetable stew (or “güveç”), transforms into an incredibly delicious meal when cooked with the right technique. By allowing the vegetables to cook slowly in their own juices, this dish becomes both healthy and hearty. With this recipe, you’ll achieve a melt-in-your-mouth tender result where you can truly taste the rich flavors of each vegetable.

Ingredients

2 medium eggplants (peeled with stripes and sliced into long, thin strips)

2 medium potatoes (peeled and cut into thick, apple-like wedges)

1 large onion (diced)

2 green peppers (diced)

2 medium tomatoes (peeled and diced)

1 tablespoon biber salçası (Turkish pepper paste, about 50g)

1 tablespoon butter (cut into small pieces)

1/2 cup vegetable oil

Salt and black pepper

1 cup hot water (can be adjusted as needed)

Step-by-Step Instructions with Key Tips

1. Prepare the Base (Layering): Start by spreading the diced onions and green peppers evenly across the bottom of a large pot. This layer will add a wonderful depth of flavor to the dish. Drizzle the vegetable oil and spread the biber salçası over the base with a spoon.
2. Layer the Vegetables: On top of the onion and pepper layer, add the peeled and diced tomatoes. Next, arrange the long, thinly sliced eggplants over the tomatoes. Finally, place the potato wedges on the very top. This layering technique ensures that all vegetables cook evenly.
3. Season and Add Flavor: Sprinkle the dish generously with salt and black pepper. Scatter the small pieces of butter over the top. This last touch will give the dish a wonderful aroma and richness.
4. Add Liquid and Cook: Gently pour the hot water into the pot, adding it from the side so you don’t disturb the layers. Cover the pot and turn your stove to the lowest heat setting. It is crucial to avoid high heat, as this will cook the vegetables too fast and cause them to lose their moisture.
5. Cook in Its Own Juices: Let the dish cook for approximately 40-50 minutes on low heat. Do not stir it in the beginning. The vegetables will release their own juices and cook slowly within this liquid. Stirring too much will cause the vegetables to break apart and become mushy.
6. Final Check and Serving: About 10 minutes before you plan to turn off the heat, carefully lift the lid and give the dish a single, gentle stir. Check that the potatoes are tender. Once they are, you can turn off the heat. Serve the dish warm.

Enjoy your meal!