Thracian Guvetche – Тракийскo Гювече

Thracian Guvetche (in Bulgarian — Tракийскo Гювече) is a very tasty way to prepare a dish based on Feta Cheese, Sausage and Vegetables.  I have created my own recipe – which I called  Thracian Guvetche Cook-52.com Style.  Why?  Because I wanted to honor the blog and provide you with a more interesting way to cook this tried and true Bulgarian dish.

What is special about my method of preparation?  Well, I used NO SPICES!  All the flavors in the dish come from the mix of the ingredients. My daughter tried it tonight and gave it two thumbs up!

So here is the recipe.  

Ingredients	1lb spicey sausage already cooked or raw – either way is OK;
	1 head of mild onion sliced in thin wedges;
	1/2lb of raw cabbage shredded;
	1 stalk of celery – diced in small pieces;
	1 package of sliced mushrooms (you can decide how many to put) – I use 12oz package;
	4 roma tomatoes – diced in small pieces
	2 large golden yellow potatoes – peeled and diced in small (1/4 inch) cubes
	1/2 lb Feta cheese – you can decide how much to use – per your taste preference; I put enough cubed cheese to cover one layer of the guvetche
	2 poblano peppers – diced; you can use cubanele or any other mild red or green pepper; I like the poblanos as they are slightly spicey;

The baking dishes — what you will use are the famous Bulgarian Guvetche earthenware pots.  If you do not have access to those in your kitchen, I can recommend a place to purchase them in the US.  Here is the link; And what the guvetche looks like: 

Cooking Steps	Place the sliced sausage in a teflon pan together with the sliced onion and cabbage; add 2 tablespoons of olive oil;
	Stir fry the mix until the cabbage and onions are wilted and slightly golden-brown; then remove from the heat;
	In the mean time, put a layer of chopped tomatoes in the guvetche, followed by a layer of potatoe cubes; then the feta cheese cubes; top off with slices of mushroom
	At this point spoon the sausage mix on top up to the top of the guvetche; make sure you can close the guvetche with its lid;

Here are the photos from these steps and of course the ready to bake guvetche:

     

At this point in time we are ready to bake — set the oven to 350 degree C (convection bake) or 400C otherwise

The baking process will take about 30minutes;   Then you can take out the guvetche dishes open the lids and examine the results; if the vegetables are ready, break one egg on top of each guvetche, cover, and bake for another 10minutes;  I usually leave the guvetche then open for 5 minutes in the hot oven.

Here are the yummy results:

Enjoy!