Recipe
This güveç, long known in the region and prepared in both vegetable and meat varieties, traditionally uses lamb due to its tenderness. Cooked slowly over a long period in an earthenware casserole, the preparation of this dish must begin early in the morning.
The base of the casserole is layered with chopped onions, garlic, and peppers, followed by finely diced meat. Fresh green beans, eggplant, and okra are then added and spread over the meat. Finally, a tomato paste–based sauce is prepared and poured over the dish before it is placed in the oven.
The dish takes approximately three to four hours to cook, and its rich flavor is a result of this slow cooking process. As it contains seasonal vegetables, it is generally prepared during the summer months.