Authentic Bulgarian Gyuvech: Versatile & Delicious

Bright, tasty, healthy. Cook and enjoy! Bulgarian gyuvech can be made not only in a lean version, but you can add, for example, poultry, pork, beef and even fish to it. In any case, you will get an excellent dish that the whole family will be happy with.
cook time: 1h 20 min
Ivy Ramsay
Authentic Bulgarian Gyuvech: Versatile & Delicious

Nutrition Facts (per serving)

58
Calories
5g
Fat
4g
Carbs
1g
Protein

Ingredients (3 portions)

Basic:

Tomatoes 0.5 pc
Salt to taste
Water 1 cup
Bay leaf 2 pc
Carrot 80 g
Paprika 1 tsp
bell pepper 0.5 pc
Green beans 60 g
Eggplant 100 g
Sunflower oil 30 ml
Zucchini 100 g
Mixed peppercorns to taste

Recipe instructions

Step 1

Step 1
How to make gyuvech in Bulgarian? Prepare all the necessary ingredients.

Step 2

Step 2
Wash all vegetables in running water, remove skins, stalks and seeds. Cut all the vegetables into fairly large pieces.

Step 3

Step 3
Take one large or several portioned baking pots. First place a layer of eggplants, then carrots, onions, zucchini and evenly distribute the bell peppers in the final layer.

Step 4

Step 4
Wash the tomato in running water, cut into cubes and also place in the pot. Add spices, salt, bay leaf. You can choose any spices to suit your taste.

Step 5

Step 5
Pour in sunflower or any other vegetable oil, water (broth or wine is possible). There is enough liquid to reach half or 2/3 of the pot’s volume so that it does not leak out when boiling.

Step 6

Step 6
Cover the pot with a lid and bake for about an hour in an oven preheated to 180-200 degrees. Time and temperature are approximate. Focus on the operating features of your oven. You can read more about ovens in the article at the end of this recipe.

Step 7

Step 7
Check the readiness of the Bulgarian vegetable gyuvech with eggplants with a knife by piercing the entire mass — if it goes easily, then the dish is ready. Help yourself!

Additional rubrics

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