in Eastern Europe

Bulgarian Juvech

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Ingredients for 4 servings:

  • 500 g lamb
  • 3 onions
  • 2 bell peppers
  • 2 zucchinis
  • 1 eggplant(s)
  • 250 g tomatoes
  • 250 g beans, green
  • 250 g potatoes
  • Parsley
  • 150 g fat
  • 2 eggs
  • 3 tbsp yogurt
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the meat into cubes, braise in half of the fat until tender, season with salt and pepper, and add the diced bell pepper. Clean the vegetables, onions, and potatoes, sauté them in the remaining fat, season with salt, and add the finely chopped parsley. Place everything in an ovenproof dish, pour over a cup of water, and bake in the oven. Before serving, whisk the yogurt with the eggs, pour over the dish, and return to the oven for a few more minutes until a crust forms.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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