Tavuklu güveç! Pronounced – guvech. This is an absolute essential Turkish dish served in most lokanta (restaurants) around Turkey. It is very simple and pretty dynamic. Good for bulk cooking for either guests or a midweek meal for the family. Strangely I really enjoy the taste of this dish the next day I think because it has time for the flavours to marinate over night. You can serve it in clay pots for the ultimate authenic presentation as show (link to these in my Osmanlī güveç blog post) or if you don’t have these you can do one large batch in a casserole dish. A good tip is to infact let the dish cool in the clay pots/casserole dish for 30 minutes before putting in the oven to allow the flavours to intermingle but this is not essential if you are short on time. You can also add additional red spices such as cayenne pepper/red pepper flakes depending on your palate. I really recommend trying this dish, definitley one of our favourites. Link to recipe below.

Enjoy! Afiyet olsun!