Gyuvecs

by | Mar 17, 2017 | Meat dishes

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.

Gyuvecs - Serbian layered lecsó with pork
Gyuvecs – photo: zserbo.com
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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Wish list

If you are looking for a Hungarian recipe that hasn't been published on this website yet, let me know, and I'll do my best to post it.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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