Best 3 Ghivetch Pronounced You Vetch Recipes

Ghiveci pronounced you vetch is a traditional Romanian stew that is a hearty and flavorful dish, perfect for a cold winter day. It is made with a variety of vegetables, such as bell peppers, tomatoes, onions, carrots, and potatoes, along with meat, such as beef, pork, or lamb. The stew is typically seasoned with paprika, garlic, and other spices. Ghiveci is a popular dish in Romania and is often served with mamaliga, a type of cornmeal mush. It is also a popular dish in other parts of Eastern Europe, such as Bulgaria, Serbia, and Hungary.

Check out the recipes below so you can choose the best recipe for yourself!

RUMANIAN (ROMANIAN) GHIVETCH

Rumanian (Romanian) Ghivetch image

Vegetable stew adapted from The New York Times Cookbook. I call for vegetable broth here; the original said "bouillon."

Provided by Chocolatl

Categories Vegetable

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

1/2 head cauliflower, separated into florets
2 potatoes, peeled and diced
2 carrots, sliced thin
1/2 eggplant, cubed (don't peel)
1 (14 1/2 ounce) can plum tomatoes, drained
1/2 yellow squash, sliced thin (don't peel)
2 medium onions, quartered
1/2 cup green peas
1/2 cup green beans, cut up
1 bell pepper, seeded and thinly sliced
2 stalks celery, thinly sliced
salt
pepper
1 1/2 cups vegetable broth
1/3 cup olive oil
2 garlic cloves, crushed
1/2 tablespoon fresh dill, chopped (or parsley)

Steps:

Preheat oven to 350°F.
Layer the vegetables in an ungreased 3-4 quart casserole, sprinkling each layer with salt and pepper.
Heat broth, olive oil and garlic in a small pan.
Pour over the vegetables.
Sprinkle with dill.
Cover and bake until all vegetables are tender, about 1 hour.
Let cool to lukewarm before serving.

Nutrition Facts : Calories 240.2, Fat 12.7, SaturatedFat 1.8, Sodium 52.8, Carbohydrate 29.6, Fiber 7.4, Sugar 8.8, Protein 5.3

GHIVETCH (PRONOUNCED YOU-VETCH)

GHIVETCH (PRONOUNCED YOU-VETCH) image

Categories Vegetable Side

Yield 4

Number Of Ingredients 12

Ingredients

2 onions, sliced thin
2 large garlic cloves
1/4 c. oil
1 eggplant (diced 1" cubes)
2 tomatoes (peeled & diced)
1 green pepper
1 zucchini
1 med. potatoe
1 c. chicken broth
1 tsp salt
1/2 tsp pepper
1/2 c. rice

Steps:

Heal oil, fry onions & garlic. Add other ingredients. Cook 20-25 min.

GEVETCH

Gevetch image

This Romanian recipe proves that a meatless stew can be hearty and satisfying. It also makes delicious leftovers, serve them over rice are noodles. There are a bunch of ingredients but its worth it in the end.

Provided by Dancer

Categories Stew

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 22

Ingredients

1/2 Spanish onion, diced (1 cup)
1 large garlic clove, chopped
1 medium white skinned boiling potato, peeled and cut in 1-inch pieces (1 1/4 cups)
1 medium sweet potato, peeled, halved and cut in 1-inch pieces (8 oz.)
1/4 medium head green cabbage, cut in 1-inch pieces (6 oz.)
3 ounces white mushrooms, halved
1 bay leaf
2 medium carrots, cut in 1-inch pieces (1 cup)
1 medium celery rib, cut in 1-inch slices (3/4 cup)
1 medium green bell pepper, cut in 1-inch pieces (1 cup)
1/2 medium cauliflower, cut in large florets (about 12-13 florets or 1 1/4 lb.)
1/2 small eggplant, peeled and cut in 1-inch cubes (3 cups)
1 1/4 cups shelled fresh lima beans (not baby limas) or 1 1/4 cups frozen lima beans (not baby limas)
1/4 cup coarsely chopped flat leaf parsley
4 ounces fresh green beans, trimmed
2 medium tomatoes, seeded and coarsely chopped (2 cups)
1 cup tomato juice
1 tablespoon tomato paste
1 teaspoon paprika
1/2 teaspoon dried oregano
salt
fresh ground black pepper

Steps:

In large Dutch oven, layer vegetables and seasonings in the following order: onion, garlic, white potato, sweet potato, cabbage, mushrooms, bay leaf, carrots, celery, bell pepper, cauliflower, eggplant, lima beans, parsley, green beans and tomatoes.
Dissolve tomato paste and paprika in tomato juice.
Stir in oregano.
Pour over vegetables.
Cover and bring liquid to boil over medium-high heat.
Reduce heat and simmer until vegetables are tender, about 30 minutes.
Season with salt and pepper, if desired.
Cool at least 20 minutes before serving.

Nutrition Facts : Calories 114.5, Fat 0.6, SaturatedFat 0.1, Sodium 145, Carbohydrate 24.7, Fiber 6.9, Sugar 7.9, Protein 5.4

Tips:

To make the best ghivetch, use fresh, seasonal vegetables. This will ensure that your dish is packed with flavor.
Don't be afraid to experiment with different vegetables. Ghivetch is a versatile dish that can be made with a variety of ingredients.
If you're short on time, you can use frozen or canned vegetables. Just be sure to drain them well before adding them to the dish.
Ghivetch can be served as a main course or a side dish. It's also a great dish to make ahead of time and reheat for later.
Garnish your ghivetch with fresh herbs, such as cilantro, parsley, or dill, for an extra burst of flavor.

Conclusion:

Ghivetch is a delicious and versatile dish that is easy to make. It's a great way to use up leftover vegetables and it's also a healthy and affordable meal. Whether you serve it as a main course or a side dish, ghivetch is sure to be a hit with your family and friends.