Güveç is the name of earthenware pots used in Turkish cuisine to cook casseroles and stews. You will see a variety of güveç dishes on menus in restaurants but here is a recipe for one of our favourites for you to try at home.
Karides Güveç (Shrimp Casserole)
1 kg fresh shrimps
3 tomatoes, peeled and chopped
3 bell peppers, deseeded and diced
1 onion, chopped
120 grams kaşar cheese, grated
1 clove of garlic, crushed
2 tablespoons olive oil
1/2 teaspoon salt
Remove the shells, heads and tails of the raw shrimps (you can buy them ready cleaned if you’re squeamish). Fill a medium saucepan with water, add the salt and bring to the boil. Add the shrimps and boil for one or two minutes. Drain the shrimps and run them under cold water.
Heat the olive oil in a saucepan. Lightly brown the onion and garlic. Add the peppers and cook for a few minutes more. Stir in the tomatoes and simmer until most of the liquid has gone.
Add the cooked shrimps and mix gently to distribute them evenly.
Transfer the mixture into one large or six individual clay pots (güveç) and sprinkle with grated cheese.
Cook in the top of a hot oven until the cheese bubbles and browns.
Serve immediately with salad and fresh, crusty bread.