Recipe
This dish, known in the region for many years and traditionally prepared on special occasions, is also referred to as Beypazarı Güveci. Its main distinction from the vegetable güveç is the use of beef instead of lamb.
For the preparation, chopped meat, tomatoes, peppers, a small amount of water, and salt are added to the earthenware casserole, which is then covered with foil. The dish is placed in a wood-fired oven and cooked for approximately five hours. Rice is then added to the cooking liquid, and the casserole is cooked for an additional hour with the rice. At this stage, the casserole is covered with a lid.
Traditionally, the güveç is cooked in a local hearth known as a kara ocak. To prevent direct exposure to intense wood fire heat, a metal sheet is placed underneath the casserole.
This dish is especially prepared and sent by relatives and neighbors to households in mourning, as a gesture of support and consideration, so that the bereaved family does not have to concern themselves with cooking. This tradition is locally known as “güveç yazdırmak.”