Calis Beach and Fethiye Turkey Discussion Forum
Turkey Related Subjects => Recipes & Turkish Cooking Section => Topic started by: Old Daffodil on March 15, 2010, 19:20:08 PM
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I love Guvec and like one that is quite warm and spicy.What would you recommend for spice in a guvec? I thought that I would try cloves in the next one I make. When I ask about recipes in restaurants they are usually vague about what they are using for spice and just mention pepper but I think there is more than that to the recipe. Any ideas about a good recipe? :)
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Sorry to sound "thick" but what is Guvec?[?][?][?]
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Paprika could be one of them I think. If you ever find the proper recipe let me know. I had a mix made up in a Fethiye spice place a couple of years ago and it was really good. Might be worth asking them.
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Guvec is a casserole of meat or poultry with vegetables:D
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I would be really interested to have the recipe[:X]
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It's all here on CBF y'know :)
{A Link to an old CBF topic was here - no longer available}25091
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Thanks Scunner. Couldn't be any worse than the Mothers' Day treat I tried. Sirloin steak and mushrooms. The steak was so tough that even the seagulls gave up and the mushrooms got burned. My Mrs ended up having to eat cream crackers and cheese![xx(]
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quote:
Originally posted by Scunner
It's all here on CBF y'know :)
{A Link to an old CBF topic was here - no longer available}25091
Just read through that thread and the result was inconclusive. We still don't know the spices: :)
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probably pul biber aci (spicy) and you can get non spicy too
if you go to Friday veg market you can taste test
dried thyme is often used in these sort of dishes
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I have used Thyme in cooking and don't think that is it.
The place I went to is no longer selling spices but you suggestion of pul biber aci sounds like it could be about right because I got a hot one and a mild one.
What is pul biber aci ?
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Dogan says the english for pul biber is Paprika but I'm not sure it is. Happy to be corrected on this.
I always called them pepper flakes in the UK but they are just not the same over there.
Best to buy here and take home and it is much cheaper here too especially if you buy at the village market rather than the shops.
Do you have any Turkish supermarkets near you? They will stock the real thing.
The other Guvec ingredients are Rosemary (defo not Thyme as you said) black pepper and salt.
I like it spicy so you add pul biber aci
If you don't like it hot buy pul biber aci yok
Pul - flakes / biber - pepper / aci - spicy
enjoy :D :) :D
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I was right about paprika than............whoopeeeeeee i will try this soon
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Is paprika spicy Heather?
If you like it with aubergines pre fry.
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Not sure if it is spicy or not.
I have bought it to try and make Guvec but never got round to it.
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Can somebody translate into simple english, I have to impress the lady of the household this weekend after my dismal failure on mothers' day.:([?][?]
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Well I can try.
Nichola knows a Turkish spice but not sure what it is in English. Her other half thinks paprika. Heather is excited that it is paprika, as this means she was previously correct. Nichola asked Heather if paprika was hot, Heather replied that she didn't know whether it was hot.
A whole discussion has taken place about paprika, between two women who don't know between them if it is hot or not.
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Chicken
peppers
tomatoes
paprika
rosemary
salt
black pepper
chilli pepper or powder +mushrooms +onion
bung in a casserole
when cooked put cheese on top
It might be Guvec it might not:P
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quote:
Originally posted by Scunner
Well I can try.
Nichola knows a Turkish spice but not sure what it is in English. Her other half thinks paprika. Heather is excited that it is paprika, as this means she was previously correct. Nichola asked Heather if paprika was hot, Heather replied that she didn't know whether it was hot.
A whole discussion has taken place about paprika, between two women who don't know between them if it is hot or not.
Pulbiber is made from dried chillies, the strength varies with the type of chilli used.
Paprika is made from dried and crushed red peppers, you can get hot (aci), mild (acisiz), or sweet (tatli).
Bim do a good, reasonably priced Pulbiber.
I use Pulbiber all the time, it is great sprinkled over salads, soups, jacket spuds, in fact anything where you would use salt and pepper if you like spicy food.
It also makes a great marinade for steak, chicken, etc. when mixed with olive oil, salt, pepper, and lemon juice. ;)
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[
[/quote]
Pulbiber is made from dried chillies, the strength varies with the type of chilli used.
Paprika is made from dried and crushed red peppers, you can get hot (aci), mild (acisiz), or sweet (tatli).
[/quote]
I will add chillies or chilli powder as I like it hot.
Off to edit above recipe:D
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we got there in the end... :P
looking forward to hearing how you get on Heather and Mr.Tibbs
Afiyet olsun!!!
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I hope Heather's guvec is more successful than her quoting
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What's up with my quoting? I only use the part of the quote I am referring to because I am saving bandwidth:D
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quote:
Originally posted by heather07
What's up with my quoting?
Well, quotes look like that, not like this:
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[/quote]
Pulbiber is made from dried chillies, the strength varies with the type of chilli used.
Paprika is made from dried and crushed red peppers, you can get hot (aci), mild (acisiz), or sweet (tatli).
8):D
[/quote]
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Here is a link to a recipe I saw for lamb and vegetable casserole, or in Turkish Kuzu etli Guvec:
http://www.turkishcookbook.com/2006/06/lamb-and-veggie-casserole.php
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Is fresh or dried tarragon available in Turkey and if so what name is it please (get back on topic after this answer :D)
Mark
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A quick to cook version using a pressure cooker (although traditional Guvec is cooked in an earthenware pot) is to fry your onions and cubed lamb in some oil, add either chopped and skinned fresh tomatoes of tinned ones, season with salt and pepper, add some tomato or pepper puree and just enough water to sustain 20 mins cooking at pressure to 'do' the meat.
Meanwhile cut up courgettes and aubergines(preferably the long rather than fat ones) into cubes. i.e. cut the courgette in half down the length then cut the halves again, then chop into inch lengths. Cut up some peppers, red and green, you can add green beans if liked - (but check that these cook fairly quickly otherwise they will need adding to the meat) then put the chopped veggies into a bowl and add olive oil, crushed garlic, sweet red pepper and flakes of chilli pepper, ground black pepper a small amount of dried thyme and if you like a small pinch of cumin, stir all these around so the spices and oil coat the veggies.
Then when the meat has cooked and the pressure released, check there is sufficient juices around the meat - if not add a little water - and pile the veggies on the top, without stirring them in, you can add some chunks of peeled tomato at this stage on top of the veggies. Bring back to pressure and cook for 5-7 mins according to your cooker.
Stir carefully together as you serve I find this method helps to keep the vegetables in good shape.
Serve with rice and a salad
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quote:
Originally posted by karaokemark
Is fresh or dried tarragon available in Turkey and if so what name is it please (get back on topic after this answer :D)
Mark
My dictionary says it is called Tarhun I don't think it is well known in Fethiye, but its worth asking at the spice shops in the covered market or places like that.
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http://turkishcook.com/TurkishFoodForum/blogs/guvec/default.aspx
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http://turkishcook.com/TurkishFoodForum/blogs/guvec/default.aspx
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(http://)http://www.uni-graz.at/~katzer/engl/index.html
Try this website it is brilliant for queries on spices and in fact gives you translations in 49 languages....Yes including Turkish:D