How to prepare dzhuvech? Or gyuvech?Recently my younger went to Montenegro. And every evening SMS - ki came from there. In total - as twins - brothers, approximately same contents: “Faugh - uu … Well, I also oblopatsya!“
Strange business. Houses even the most favourite by it dishes - stuffed peppers, chicken giblets soup, stewed cabbage with sausages, - wait will not wait when they pay attention to them. And here … “Îáëîïàëàñü“. Yes that they there, in Montenegro this, prepare it, than it is possible to oblopatsya? And every evening!
Generally, these Montenegrins intrigued me. I also got into the Internet. And there found this very interesting dish. Dzhuvech.
Than interesting? First of all - the name. Dzhuvech, it not only in Montenegro. In Serbia, Albania, Bosnia and Herzegovina. However, at the same time options are possible. Type dzhuvech, dzhyuvech. In Bulgaria, Romania, Moldova, - east Greece (Thrace) or the European part of Turkey at this dish other name - gyuvech will be North. And in Croatia - dyuvats. So to what from these countries not to arrive, in any of them there will always be an opportunity to try it, without exaggeration, is general - the Balkan dish of Hugo - the East of Europe. If not dzhuvech, so gyuvech. Or dyuvats.
Here only do not hope that having tried dzhuvech where - nibud in Podgorica, you right there will exclaim: “About! Just the same. Precisely, one in one, I somehow, about three years ago, tried in Plovdiv“. I assure you - you will not exclaim. Because dzhuvech is such dish … Which each Balkan hostess prepares as the Lord to her on soul will put. What is near at hand at this concrete moment, will go on dzhuvech.
There is a meat?. No matter, what. Pork, mutton, beef, turkey, chicken … And if suddenly somewhere occasionally gets to you on ridiculous (well, very ridiculous!) to the price of a kenguryatin with overdue periods of storage … Even do not think! Buy. Will leave such it amazing dzhuvech on - Australian! Not only you will lick fingers, but also swallow.
There is no meat, but there is fish? It is good! Of course, large breeds of fish are suitable for a dzhuvech more. Such as pike, pike perch, catfish, sazan, burbot, cod. However, the last neither in Adriatic, nor in Black, nor in Aegean the seas is not found. But anything terrible. Will be at you on a table gyuvech on - Norwegian.
Well, and at absence both meat, and fish … Too there is exit! It is possible to prepare vegetarian dzhuvech. Only from grain and vegetables. And here that specifically from them to put on a kitchen table and a chopping board, it will be shown by audit of current situation on your corn bins. There are carrots, potatoes? It`s cool. Most that! Tomatoes, eggplants, paprika? Even better! Vegetable marrows, siliculose haricot? And they will approach. A cauliflower at us available? Give it here! And if in your kitchen granaries the head of cabbage of a Savoy cabbage somewhere was overlooked … Why not to prepare dzhuvech on - Piedmont?!
But for a start … For a start I suggest to concentrate on classics. And to prepare Serbian dzhuvech. Or, as it is called still, - gyuvech on - Belgrad .
For this purpose it will be necessary for us:
- meat (somewhere to kilogram, in my concrete case, - pork gammon);
- pieces 6 (about 700 g) average tomatoes;
- couple of fruits (300 - 400) of paprika;
- 3 (300 g) bulb averages;
- one medium-sized (150 - 200) an eggplant and small (300 - 400) a tykovka;
- rice half-cups;
- a decent bunch of parsley or some other greens;
- several tablespoons of vegetable oil and several garlic gloves, salt, pepper (on flavoring addictions of everyone).
First of all we wash out rice and we leave it in clear cold water. Let it will a little bulk up, then when roasting it will be easier for it to reach readiness. For now rice costs, we will be engaged in vegetables. We wash them, we clean, we cut. We slice onions half rings. We arrive also with pepper at which previously we delete a core with seeds. And we cut pumpkin and an eggplant in cubes.
In the big enameled bowl it is mixed already cut vegetables, prisalivay them, we add a two-three of garlic gloves (it is possible whole, it is possible to suppress previously them), chopped greens, we fill with vegetable oil … Generally for us more habitually sunflower, but here, for ensuring authenticity of a dish, I risked and took several tablespoons of olive.
We fill vegetables with oil, once again they are mixed and for a while we put aside a bowl with them aside. Tomatoes it is sliced, meat - medium-sized portion pieces, prisalivay it, we pepper …
A now - the most important!
Why, despite such differences in prescription structure, this dish bears a uniform name, let and in several options - dzhuvech, gyuvech, dyuvats? All the matter is that at these, in fact, very different dishes, is two the general, uniting them a factor.
The first. Ware in which dzhuvech (gyuvech, dyuvats) prepares. The matter is that in Bulgaria gyuvech is a fire-resistant clay pot with a cover. Respectively, the dish also received the name from the name of ware in which it is prepared.
The second. Technology of thermal treatment. Dzhuvech what it would not be - meat fish, vegetarian, prepares in the way of slow roasting, languor in an oven, at rather low temperatures.
I have no Gyuvech in a kitchen locker, alas. Not in Bulgaria, it seems. But is which - that other. That, in my opinion, it is not worse than a clay fire-resistant pot. Cauldron. And what? And it has a cover, and it gets into an oven. And hour - another to stand there, without special harm for the health, can. And more than two - it is also not necessary to me. And to a dzhuvech - too.
Here I also got a cauldron. Laid on its bottom the sliced tomatoes, on them - a half of mixed vegetables of a bowl. Then - meat which strewed lightly with a thin layer of rice. Well, and to the very top - the remains of vegetables. And after that - poured in a cauldron in a glass of water …
By the way, in the winter if the dish more satisfying is necessary, water can be replaced with low-fat cream. Well and so, for the sake of experiment. Instead of rice it is not forbidden to use not only haricot, habitual for the Balkans, but also buckwheat, traditional already for us. Or millet. Dzhuvech, it is such. Different. Many-sided. As well as those people that mixed since ancient times up and melted in a hot copper of the Balkans.
But it already belongs to process of preparation of a dzhuvech so far as - as. Therefore we … We pour in a glass of water in a cauldron, we cover it and we put in an oven. Half an hour the regulator of temperature we put the first degrees on 150, then we diminish a little and even one or one and a half hours we weary dzhuvech degrees at 110 - 120.
Here, in principle, and all. Time left, got a cauldron from an oven and spread out dzhuvech on portion plates. Powdered from above with already fresh, small chopped greens and … Bon appetit!
Only before being accepted for so durmanyashche smelling dzhuvech, remember: if before putting vegetables in a cauldron, to add to them some Provence herbs, … On portion plates we will already display not dzhuvech. And well-known French ratatouille. Though, whether French it … Big - a very big question! Because there is such legend that delivered this recipe to Paris not who other as Fyodor Ivanovich Shalyapin who was liking to cook not only samolichno it but also to treat with it the good friends. And he never forgot to tell the last that this dish - his memory of Volga. It is better, than there, he. is trained anywhere any more
Therefore … Prepare dzhuvech. Experiment with it, its compounding. But at the same time you remember: the most tasty, it always - houses.