thanks to all about dzuvec - and it's Turkish; they also contributed the ingredients of "gujem".
- Thanks to everyone who helped me with my casserole
I did some more research in the library. I struck
gold by following the trail of ingredients. The Turks
tomatoes and peppers to the Balkans in the 15th
through 17th centuries. They also brought the name
dzuvec (squiggle under c, pron juvech). dz is a
separate letter in Serbian alphabet, the three pages
of words that begin with it in the Serbian dictionary
are mostly imports from other languages. Dzuvec is
not found in the Serbian dictionary. Surprise - it is
found in the Turkish dictionary, and also in Turkish
cookbooks. guvec or govec, guvecci; u/o pronounced
like French eu/u, squiggle under c, soft g sound.
pronounced guvech. It means meat and vegetable
casserole. Seems to be quite a variety of them.
More surprises: according to someone on one of these
lists: in Romania it's called "ghiveci" (gh like the
gee in geese) (veci like
the seaweed vetch). Also known by the same name (with
different pronunciation) in Bulgaria.
There's a very similar dish in Cyprus called
yiouvetsi. My grandmother used
to make it. It's wheat grains with slivers of meat in
a tomato sauce, baked
for hours in a traditional woodfired oven. Yum!!
Here is the recipe I am trying to trace.
one pound ground beef
1/2 to 2/3 cp uncooked rice
2 one pound cans tomatoes or one large, one small can
one medium onion sliced
one medium pepper sliced
salt to taste
Starting with tomatoes on bottom, layer tomatoes,
rice, meat, onion and pepper into two sets of layers,
top with tomatoes. Salt hamburger. Fill with juice
from tomato cans to top of casserole. Bake 350 to 400
until rice is cooked, adding water as necessary.
This is one of a huge variety of dzuvec discussions
people sent me;
I do not know if you have a food-processor and/or you
can buy prepared
vegetables (chopped onions for instance) and meat (cut
into cubes for
stew). Here you can get all those and they are a big
help. In the
meantime I am sending you a recipe for djuvec which is
(serbian) popular dish with lots of vegetables, rice
and meat (can be
also without meat). All kind of vegetables can be used
quantity ratios. The only vegetables absolutely
necessary are the
tomatos. Here goes:
1/2 cup of oil
1 kg meat cut into medium pieces
3/4 kg onions
1 and 1/2 Kg tomatos
2 cups of water
60 gr. rice
parsley, celery (you can use dried )
Cut the tomatos into slices. Chop the onions. Peel
and cut the rest of
the vegetables into medium pieces. Mix all the
vegetables (except the
tomatos) , add 1/4 cup of oil, salt, pepper, parsley
and celery. Take
a casserole (the best ones are stoneware, but this is
Put into it layers in the following order:
1/2 of the tomatos
1/2 of the vegetables
1/2 of the vegetables
1/2 of the tomatos
Add water and the rest of the oil. Cover and bake in
a medium oven for
2 hours and more. Serve from the dish in which you
prepared the djuvec.
It can be re-heated .
Here is my notes from the library:
Moslems brought rice from Middle East to Mediterranean
about 900, but cultivation of rice in the area began
only 500 years ago and ue of rice in diet long limited
by the supply. (Another history says Romans used
rice but only wealthy could afford it as it was
imported from India.)
Edgar anderson (botanist) says Turks diffused tomato
into the Levant and Balkan countries.
The Turks prob diffused American plants to eastern
Mediterranean ctries in 16th cent when Ottoman Empire
was dominant They picked up the plants in Spanish or
Italian ports and took them to other ctries. Chilli
pepper to Hungary in 1526.
Peppers and maize also became popular items of the
Blakan diet. ernand Braudel wrote turks introduced
rice, sesame seeds, cotton, and maize int o the area
in the 5th and 16th ctries.
anderson noted that there is a wide and apparently
coherent area encompassing the Balkans adn Tu5rkey and
running along the edge of Iran toward Arabia and
ethiopia, where th etomato has been used for centuries
in the everday diet orf common people.
Culinary legacy of Turks still evident in
Mediterranean cuisine from Yugoslavia in the east to
Algeria in the west.
Sivas Halk Mutfagi (Turkish cookery):
Gugum (double dots over both u's, short vowel sound
over g) : Bakir su kaplari. work of coppersmith,
this/ that/ the, ?
Kosam : (Gosam) lki avucun dolusu kadar.
Kulek : Yag, pekmez koymaya yarayan tahtadan
silindirik, kapakli kap.
Eastern Mediterranean Cooking: (Debasque)
Guvec (double dots over u) - Turkey p 64 - meat
Turkish Dictionary: guvec two dots on u, squiggle
under c, guvecci - Earthenware cooking pot;
(meat and ) vegetable casserole.
2 small eggplants, sliced
2 tsps salt
4 tbsps butter
2 pounds lamb in 1 in cubes
2 sliced onions
1/2 lb beans broken in half
3 small zucchini in thick slices
4 medium tomatoes peeled adn quartered
1 tsp paprika
2 tbsps chopped parsley
Cacik (Turkey) p 80 - cucumbers in yogurt
Cacik (sqiggles under both c's) is a yogurt dish
pilitsh guveci, sebzeli (Turkey) p 74
one 2 1/2 lb chicken cut in serving pieces
2 tsps slat
one pound eggplant, peeled adn sliced
4tbsps olive oil
2 onions thinly sliced
2 small green peppers, seeded and cut into strips
2 small zucchini thinly sliced
4 ripe tomatoes peeled and sliced
1 8 oz can okra drained and sliced
3/4 lb string beans cut in pieces
1 1/2 cps chicken broth
Hatay Mutfagi Sempozyumu (Turkish cookery)
Dugun pila vi - Antalya (long sounds over both u's,
short vowel sound over g.
Ebegumeci bugulasmasi, dolmasi, salatasi, Kaburga.
salatasi = salad
Govec (two dots over o, squiggle under c - Burdur,
Havuc (squiggle under c) domasi, sulusu - K. Maras.
dolma = anything filled or stuffed such as meat, vegs
stuffed w rice, meat.
Komec (two dots over o, squiggle under c - ebe gomeci
Yuvalak - G. Antep.
The Cooking of Vienna's Empire
Yugoslav recipes for many dishes harken back to farm
meals in their use of tomatoes, peppers and eggplant.
Dzuvec (with v over the c), the savory Serbian meat
and vegetable casserole.
Lovacki Djuvec (Hunter's stew)
8 slices bacon, chopped
1 1/2 cps chopped onions
1 tsp chopped garlic
1 cp sliced carrots
2 cps water
1/4 cp red wine vinegar
3 lbs boneless beef cut in 2 in cubes
1/ tsp salt
1 cp converted rice
2 medium green peppers sliced in strips
1 1/4 cp beef stock
cokek (squiggle under c, two dotsover o; ~elek skim
gugum (two dots on each u, sort vowel sound on g) -
copper vessel w handle, spout, lid.)
o w two dots is as in eu in French peu.
u w two dots is u in French tu.
u is u as in bull.
o as o in got.
c w squiggle under it is ch as in church.
c is j as in jar.
j is s as in measure.
s w squiggle under it is sh as in shut.
g w short vowel sound over it is w hard vowels a
gutteral and barely perceptible g ;
w soft vowels pronounced y (eger = eyer)
v between English v and w; itis sometimes
interchangeable with g with a short vowel sound over
dovmek = dogmek w short vowel sound over g.
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