Dishes Typical of the Plovdiv RegionНазад
Gyuvetch, the Thracian Style
600 g lamb (from a shoulder)
250 g rice
2 red peppers
1 green pepper
40 g butter
300 ml beef stock
2 or 3 tbsp sunflower oil
3 sticks spring onion
1 bunch fresh parsley
2 sticks fresh celery
Cut the lamb into 4 pieces. Heat some sunflower oil and butter.
Put the meat into the frying pan, initially with no stirring. Add some salt and fry for about 7 min. until the meat gets reddish from all sides, then transfer it into an earthenware pot.
In the same fat, fry the onions and carrots, roughly chopped. In one minute, add the tomatoes chopped in small cubes, and in three minutes pour 300 ml hot beef stock, then add the finely chopped fresh celery into the frying pan.
Transfer the products into the earthenware pot and cook for about 30 min in a medium oven, preheated to 180° C. In half an hour, add the roughly chopped red peppers and simmer for another 20 min.
Next, add the rice, previously rinsed, cover with sliced tomatoes and pour 500 ml of hot water.
Put some salt and simmer for another 30 min. until the rice swells up. Sprinkle with fresh finely chopped parsley. The dish is ready to serve.