Guevec

Brush the clay pot with a little bit of butter. Cut the meat into slices about 3 cm thick, rinse briefly and rub dry.

Mix the spices and salt, season the meat pieces with about a third of it and spread it out on the bottom of the pot.

Layer the onion, potato and bell pepper pieces on top, one after the other, and sprinkle the remaining amount of spices over the vegetables.

As the last layer, place the halved tomatoes on top, cut side down, and spread the butter in small pieces evenly over the vegetables, adding the water.

Cover the saucepan and place in a heated oven at about 190 degrees Celsius for about

90 minutes. It can be served with pide or long grain rice.

Addendum: The Turkish dish Guevec is named after the clay pot in which the food is cooked.

Tip: Stock up on high-quality spices – it pays off!

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