If we think about the name of this dish, we have no doubt that it appeared on greek tables thanks to the Ottoman Turks. Güveç (read giuwetz) is nothing more than a turkish, traditional clay pot in which is using till today in Turkey to make different dishes are baked. However, in Greece, the name was adopted, softening the word (adding “i” at the end) and the name of the dish that hundreds of years ago came with the Turkish invader in this pot.
GREEK BEEF SOUP, GUVECI
Cuisine: Greek CuisineDifficulty: Easy4
servings30
minutes3
hours3
hours30
minutesGuveci in the Greek version (Greek write gouveci) is nothing but a decent beef broth. I received the following recipe from Father Teofani, previously superior of the Vrontda monastery in Samos, currently Abbot of one monastery in Meteora (St. Nicholas Anapafsas).
Ingredients
0.5 kg boneless beef – cut into 3 cm x 3 cm pieces
5 chopped carrots
5-6 peeled onions, whole
5 whole peeled tomatoes
A cup (200-250 grams) of orza pasta
4 bay leaves
salt,
pepper
8-10 grains of allspice
Directions
- Boil beef, carrots, onions and tomatoes in a large pot until tender. We leave the vegetables whole – except the carrot, which we cut into smaller parts. We add water during cooking, because it will simply evaporate.
- When the beef is tender – usually takes 3 to 4 hours – add salt, pepper, add bay leaves and allspice.
- After 30 minutes, add the orza pasta and cook (in this soup) until soft.
- And – ready!
Notes
- The soup served can be sprinkled with grated cheese, but I do not like it.
- In some places GUVECI is served as a regular dish, not as a soup