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Güveç is the name of a variety of earthenware pots used in Turkish cuisine, and of a number of casserole/stew dishes that are cooked in them. The pot is wide medium-tall, can be glazed or unglazed, and the dish in it is cooked with little or no additional liquid. Güveç dishes can be made in any type of oven-proof pan, but clay or earthenware pots are preferred of the heady, earthy aroma they impart to the stew. == Variants == * ''Türlü güveç'' – vegetables * ''Kuzu güveç'' – lamb and mutton * ''Dana güveç'' – veal or beef * ''Karides güveç'' – shrimp * ''Patlıcan güveç'' – eggplant 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Güveç」の詳細全文を読む スポンサード リンク
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