Ghivetch
| Ghivetch | |
|---|---|
| erregosi | |
 | |
| Materialak | haragia barazkia |
| Historia | |
| Jatorrizko herrialdea | Turkia |
Ghivetch (bulgarieraz: гювеч, errumanieraz: ghiveci, turkieraz: güveç, serbokroazieraz: đuveč / ђувеч, mazedonieraz: ѓувеч) Balkanetako barazki plater tradizionala da, Moldavian plater nazionala dena[1]. Bulgarian ere oso ezaguna da.[2]
Prestaketa
Güveç (edo đuveč) izeneko lapiko batean egiten da[3]. Lurreko usain eta zapore berezia ematen dio lapiko honek. Barazkiz egiten bada ere tarteka gehitzen zaio haragia, arraina edo oilaskoa. Balkanen mendebaldean arrozarekin zerbitzatzen da eta beste tokietan entsalada batekin.
Alberjinia, piper gozoa, baratxuria, tomatea eta ozpina dira osagai nagusiak. Serbian txahalkia, olibak, onddoak, arroza, belarrak eta espezieak erabiltzen dira.
Iruditegia
Erreferentziak
- ↑ (Ingelesez) «Q&A» The New York Times 1983-12-14 ISSN 0362-4331. (kontsulta data: 2025-05-10).
- ↑ (Ingelesez) Sheraton, Mimi. (2015-09-03). «Recipes for Getting the Best Return on a Surplus of Vegetables» Wall Street Journal ISSN 0099-9660. (kontsulta data: 2025-05-10).
- ↑ (Gaztelaniaz) «Mediterranean clay pot cooking : traditional and modern recipes to savor and share | WorldCat.org» search.worldcat.org (kontsulta data: 2025-05-10).
Kanpo estekak
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