Best Really Real Rumanian Ghitvetch Recipes

Ghiveci---Romanian Vegetable Stew image

Provided by Transylmania

Categories Stew

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 21

2 large onions, chopped
4 -5 medium carrots, peeled and sliced
3 -4 medium bell peppers, seeded and chopped (any color)
3 garlic cloves, minced
2 tablespoons vegetable oil (I use olive oil.)
1 small cabbage, sliced thinly
3 fresh tomatoes, peeled and chopped or 1 (14 ounce) can tomatoes, chopped and juices reserved
2 cups water
3 -4 medium potatoes, peeled and chopped
1 (12 ounce) package frozen peas
1/2 teaspoon thyme
2 tablespoons fresh dill, minced
2 tablespoons fresh parsley, minced
1/2 lemon, juice of
1 -2 teaspoon paprika
salt
pepper
1 large eggplant (cubed, salted, and rinsed)
1 large zucchini (sliced)
1 small head cauliflower (broken into flowerets)
1 kohlrabi (peeled and cubed)

Steps:

Heat the oil in a large stewpot or Dutch oven.
Add the onion, carrots, and peppers. Saute over medium heat until onions are transparent. (About 5 minutes).
Add garlic, potatoes, and cabbage. If using kohlrabi add it now. Saute for about 3 minutes.
Add water and tomatoes, salt and pepper, and thyme and paprika. Bring to a boil.
Cover and simmer for about 15 minutes, or until the potatoes are almost tender.
Add the other optional veggies (eggplant etc.) of your choice. Return to a boil, cover and simmer.
Simmer, covered for about 20 more minutes or until the vegetables are soft and flavors have blended.
Add frozen peas, fresh herbs, and lemon juice. Cook for five minutes with the cover on.
Serve hot with rice. This is a treat!

Nutrition Facts : Calories 301.3, Fat 5.7, SaturatedFat 0.8, Sodium 149, Carbohydrate 57.6, Fiber 16.1, Sugar 19.5, Protein 11.4

Chicken Ghiveci (Romanian Braised Chicken) image

Provided by Pneuma

Categories Stew

Time 1h

Yield 6-8 chicken pieces, 4-6 serving(s)

Number Of Ingredients 14

3 tablespoons olive oil
1 medium onion, thinly sliced
5 garlic cloves, minced
2 red bell peppers, deseeded and sliced
1 kg chicken piece, or cut-ups
1/2 cup tomato paste
2 large potatoes, diced
1 pinch dried thyme
1 pinch dried rosemary
2 carrots, chopped into chunks
1/2 cup dry white wine
1 pinch sugar
1 pinch salt
1 pinch pepper

Steps:

heat oil in large wok or casserole pan until hot enough to cook.
add onions and garlic stir frying 1 min until soft.
add bell pepper and stir fry for 1 minute
add chicken cut ups and brown both sides 10-13 minutes.
add rest of ingredients, stir fry for 1 min then cover and cook for 40-45 mins until the chicken looks cooked and there's no blood when pierced by a fork near the bones.
garnish with thyme or rosemary (optional) and serve with bread or rice.

Nutrition Facts : Calories 865.7, Fat 48.4, SaturatedFat 12.3, Cholesterol 187.5, Sodium 509, Carbohydrate 49.8, Fiber 8.1, Sugar 10.8, Protein 53

Gevetch image

Provided by Dancer

Categories Stew

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 22

1/2 Spanish onion, diced (1 cup)
1 large garlic clove, chopped
1 medium white skinned boiling potato, peeled and cut in 1-inch pieces (1 1/4 cups)
1 medium sweet potato, peeled, halved and cut in 1-inch pieces (8 oz.)
1/4 medium head green cabbage, cut in 1-inch pieces (6 oz.)
3 ounces white mushrooms, halved
1 bay leaf
2 medium carrots, cut in 1-inch pieces (1 cup)
1 medium celery rib, cut in 1-inch slices (3/4 cup)
1 medium green bell pepper, cut in 1-inch pieces (1 cup)
1/2 medium cauliflower, cut in large florets (about 12-13 florets or 1 1/4 lb.)
1/2 small eggplant, peeled and cut in 1-inch cubes (3 cups)
1 1/4 cups shelled fresh lima beans (not baby limas) or 1 1/4 cups frozen lima beans (not baby limas)
1/4 cup coarsely chopped flat leaf parsley
4 ounces fresh green beans, trimmed
2 medium tomatoes, seeded and coarsely chopped (2 cups)
1 cup tomato juice
1 tablespoon tomato paste
1 teaspoon paprika
1/2 teaspoon dried oregano
salt
fresh ground black pepper

Steps:

In large Dutch oven, layer vegetables and seasonings in the following order: onion, garlic, white potato, sweet potato, cabbage, mushrooms, bay leaf, carrots, celery, bell pepper, cauliflower, eggplant, lima beans, parsley, green beans and tomatoes.
Dissolve tomato paste and paprika in tomato juice.
Stir in oregano.
Pour over vegetables.
Cover and bring liquid to boil over medium-high heat.
Reduce heat and simmer until vegetables are tender, about 30 minutes.
Season with salt and pepper, if desired.
Cool at least 20 minutes before serving.

Nutrition Facts : Calories 114.5, Fat 0.6, SaturatedFat 0.1, Sodium 145, Carbohydrate 24.7, Fiber 6.9, Sugar 7.9, Protein 5.4