Ghivetch, Romanian Vegetable Casserole from 'The Book of Yogurt' by Sonia Uvezian

Rather than copying and pasting a recipe sent to me by publisher as usually happens, my love of yogurt led me as I have yet to receive any recipe I requested from The Book of Yogurt (Ecco, Paperback Re-Issue, Spring 2013) by Sonia Uvezian to type as I read it this recipe from the Caucasus.

Ghivetch (Romanian Vegetable Casserole)

A fascinating combination of flavors and textures, ghivetch exists in countless variations throughout the Balkans, Middle East, and Caucasus. This version can be served as a vegetarian entree or as an accompaniement to fish, poultry, or meat.

Serves 6

2 potatoes, peeled and cubed

1/2 head cauliflower, separated into florets

2 carrots, peeled and thinly sliced

1 small unpeeled eggplant, stemmed, hulled, and cubed

4 ounces green beans, trimmed and cut up

4 ounces green peas, shelled

1 sweet green or red peper, seeded, deribbed, and thinly sliced

1 medium zucchini or yellow squash, cubed

2 medium onions, thinly sliced

4 large ripe tomatoes, peeled, seeded, and chopped

2 stalks celery, finely sliced

1 parsnip, diced (optional)

1/2 cup pitted and sliced greengage or sour plums or 1/2 cup sour grapes

Salt and freshly ground black pepper to taste

1/4 cup flinely chopped parsley or fresh dill

2 large garlic cloves, finely chopped

1/3 cup olive oil

1 cup unflavored yogurt


Arrange the vegetables and plums or grapes in layers in a 3-quart casserole, seasoning each layer with salt and pepper. Sprinkle with the parsley or dill and garlic. Pour the olive oil over all. Cover and bake in a preheated 350 degrees Fahrenheit oven about 1 hour or until the vegetables are tender, adding a little water if the mixture seems dry.

Serve hot or at room temperature, accompanied with the yogurt.

(* Recipe excerpted from 'The Book of Yogurt' by Sonia Uvezian-published in paperback by Ecco- Spring 2013- original publication: 1999)

Previous Post

Tonic for Party Guests, Sekanjabin, Watermelon, Mint and Cider Vinegar Tonic from 'The New Persian Kitchen'

Jun 8
I was dying to share 'Roasted Stuffed Artichokes with Mint Oil' from The New Persian Kitchen (Ten Speed Press, Spring 2013) by Louisa Shafia instead here's a drink recipe to fill your summer party pitchers. Watermelon, mint, and cider vinegar tonic Sekanjabin This refreshing mixture of nourishing cider vinegar and juicy watermelon is restorative and hydrating on a hot day. The mixture of vinegar and sugar is a time-honored Persian sharbat, or fruit essence drink,...
Next Post

Dash of Blue Curacao and Blueberry Vodka, Nordic Blueberry Caipiroska recipe from 'Cocktails'

Jun 11
We head north to Scandinavia for third recipe excerpted from Cocktails (H.F Ullman, Spring 2013) by Eliq Maranik. Nordic Blueberry Caipiroska 2 oz (60 ml) blueberry vodka ½ oz (15 ml) lemon juice ½ oz (15 ml) simple syrup 1 dash blue curaçao Fresh blueberries for garnish Pour the lemon juice and simple syrup into a tumbler. Fill up the glass with crushed ice mixed with fresh blueberries. Add vodka and stir. Top with a...