In this article we’re talking about beloved Traditional Turkish dish called Güveç / Guvech. Traditional Turkish Güveç is slow-cooked in an earthenware pot, but we’re giving it a modern twist by using the Instant Pot, which will save time while keeping all the rich, authentic flavors. This dish is a true taste of Turkish home cooking, combining tender meat and hearty vegetables for a comforting meal that’s perfect for any occasion.
Traditional Turkish Güveç Ingredients:
- Meat: 400g beef (or lamb for a shorter cooking time; lamb shank adds extra flavor due to the bone)
- Vegetables:
- 300g fresh green beans, washed and cut
- 1-2 medium onions, chopped
- 2 zucchinis, scraped and cut into chunks
- 1 eggplant, cut into chunks
- 2-3 potatoes, peeled and chopped
- 2-3 sweet peppers (green and red), chopped
- 4-5 ripe tomatoes, chopped (optional to peel)
- 2-3 garlic cloves, minced
- Optional: Carrots, celery root, depending on the season
- Seasoning: Salt, black pepper (optional hot peppers for spice)
- Extras:
- A few pieces of butter or tallow (for extra flavor)
- Fresh herbs or bay leaves (optional)
- Tomato paste (if more color is needed)
Instructions:
Step 1 Prepare the Meat:
Start by browning the beef in the Instant Pot. Sear it on all sides to lock in the juices and build a rich base for your stew. Depending on the meat you’re using, cook it in the Instant Pot for 7-10 minutes. Let the pressure release naturally to allow the meat to tenderize further.
Tip: If you’re using lamb or lamb shank, there’s no need to pre-cook the meat as it takes less time to become tender.
Step 2 Prep the Vegetables:
While the meat is cooking, prepare your vegetables:
- Green beans: Trim the ends and cut into 2-3 pieces.
- Onion: Roughly chop.
- Zucchini and eggplant: Cut into chunks (don’t peel the zucchini unless preferred).
- Sweet peppers: Chop into bite-sized pieces.
- Potatoes: Peel and chop into large chunks.
- Tomatoes: Peel if the skin is thick, then chop.
- Garlic: Mince the cloves.
Tip: Feel free to adjust the vegetables based on what’s available in the season. In winter, add more hearty vegetables like carrots and celery root.
Step 3 Layer the Vegetables:
Once the meat is ready, layer the vegetables over the meat in the Instant Pot, starting with the vegetables that take longer to cook, such as green beans, potatoes, and eggplant. Follow with the onions, peppers, zucchini, and finally, tomatoes and garlic. You can add a bit of tomato paste if you prefer a richer color to your stew.
Tip: Scatter pieces of butter or tallow between the layers for an extra depth of flavor. This is especially recommended if you want that traditional, rich taste!
Step 4 Cook the Güveç:
Cook the güveç on the low-pressure setting in your Instant Pot for about 10 minutes. Let the pressure release naturally for even cooking and a perfect texture. If you’re using a slow cooker, you can cook on low for several hours until everything is tender.
Traditional Variation: If you want to go fully traditional, you can use an earthenware clay pot (called a güveç pot) and cook the dish slowly on the stovetop or in the oven for 1.5-2 hours at low heat.
Step 5 Serve:
Once the güveç is done, let it rest for at least 30 minutes before serving. This resting period allows the flavors to meld together beautifully.
Tip: Traditionally, güveç is served with rice or fresh Turkish bread to soak up the delicious sauce. You can also serve it with a side of yogurt for a cooling contrast.
Conclusion:
This güveç recipe is a modern take on a traditional Turkish dish, bringing all the flavors and textures of slow-cooking to your table with the convenience of an Instant Pot. Whether you’re cooking with beef, lamb, or even experimenting with vegetables, this dish is sure to become a comforting favorite.
Enjoy! And don’t forget to check out my other Turkish recipes on the blog and YouTube channel. Here are some similar recipes!
