Cooking Güveç

Inspired by the pots and using one of Burku’s Almost Turkish Recipes I have cooked my first Güveç. I used a French tin-glazed baking dish which is a cheat. I’ll have to do it properly next time. It tasted good – lots of stringy cheese is always a plus – but it suffered for being served onto a plate. I’ll do it as individual portions next time. My excuse is that although I brought two individual size Güveç pots home, I can only find one!

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