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Ghivetch (Bulgarian: гювеч, [ɟuˈvɛtʃ], Rom … Ghivetch (Bulgarian: гювеч, [ɟuˈvɛtʃ], Romanian: ghiveci, [ɡivet͡ʃi],Persian: دیزی٫ Turkish: güveç, Bosnian: đuveč, [ˈd͡ʑuʋɛt͡ʃ], Macedonian: ѓувеч, [ˈɟuvɛtʃ], Serbian: ђувеч, [ˈd͡ʑǔʋɛt͡ʃ]) is a traditional Balkan autumn vegetable stew most closely associated with Romania, where it is a national dish, and Bulgaria. It is traditionally cooked in an earthenware pot called a güveç. It is often made only with vegetables, though some versions include meat, fish, or poultry. The Washington Post in 1985 called it "one of the world's great vegetable melanges". Mimi Sheraton called it "really the last word in vegetable stews"."really the last word in vegetable stews".
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Ghivetch (Bulgarian: гювеч, [ɟuˈvɛtʃ], Rom … Ghivetch (Bulgarian: гювеч, [ɟuˈvɛtʃ], Romanian: ghiveci, [ɡivet͡ʃi],Persian: دیزی٫ Turkish: güveç, Bosnian: đuveč, [ˈd͡ʑuʋɛt͡ʃ], Macedonian: ѓувеч, [ˈɟuvɛtʃ], Serbian: ђувеч, [ˈd͡ʑǔʋɛt͡ʃ]) is a traditional Balkan autumn vegetable stew most closely associated with Romania, where it is a national dish, and Bulgaria. It is traditionally cooked in an earthenware pot called a güveç. It is often made only with vegetables, though some versions include meat, fish, or poultry. The Washington Post in 1985 called it "one of the world's great vegetable melanges". Mimi Sheraton called it "really the last word in vegetable stews"."really the last word in vegetable stews".
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