Gyuvecs is a Balkan layered dish made up of lecsó, meat, rice and/or potatoes. The word gyuvecs refers to a ceramic dish that this food was originally cooked in. Bosnians make gyuvecs with mutton, Serbs cook it with pork, and Bulgarians use potatoes instead of rice.
As Hungary is bordered by Serbia to the south, the Slavic culture makes its effect felt in the southern regions of our country. The following gyuvecs recipe comes from Baja, a city in Bács-Kiskun County. This gyuvecs consists of lecsó (onion, tomato, wax pepper), thin slices of pork, cooked rice and boiled potatoes, all covered by an ample amount of sour cream.
0 Comments