Ghiveci

Name: Ghiveci
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 6 servings
Cuisine: Moldovan
Ingredients: 2 bell peppers, diced; 2 zucchini, cubed; 2 eggplants, cubed; 3 potatoes, cubed; 2 onions, sliced; 3 tomatoes, chopped; 200g green beans, trimmed; 2 carrots, sliced; 3 tbsp sunflower oil; 2 cloves garlic, minced; 1 tsp sweet paprika; Fresh parsley, chopped; Salt and black pepper; 100ml water

Ghiveci (ghee-VECH)

Mixed Vegetable Stew

⏱ Prep Time 1 hour 30 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 190 kcal

A colorful medley of seasonal vegetables slowly stewed together in their own juices with tomatoes and a touch of oil, creating a harmonious one-pot dish.

Nutrition & Info

Protein 6.0g

Carbs 28.0g

Fat 6.0g

Protein Carbs Fat

Dietary

vegetarian dairy-free nut-free

Equipment Needed

large casserole or Dutch oven cutting board sharp knife

Presentation Guide

Vessel: clay pot or deep serving dish

Garnishes: fresh parsley, drizzle of olive oil

Accompaniments: crusty bread, fresh cheese

Ingredients

2 bell peppers, diced
2 zucchini, cubed
2 eggplants, cubed
3 potatoes, cubed
2 onions, sliced
3 tomatoes, chopped
200g green beans, trimmed
2 carrots, sliced
3 tbsp sunflower oil
2 cloves garlic, minced
1 tsp sweet paprika
Fresh parsley, chopped
Salt and black pepper
100ml water

Instructions

1
Heat oil in a large casserole. Sauté onions until translucent, then add garlic and paprika, stirring for one minute.
2
Add potatoes and carrots first as they take longest to cook. Stir and cook for five minutes.
3
Layer in eggplant, zucchini, bell peppers, and green beans. Add chopped tomatoes on top.
4
Season with salt and pepper, add water, and cover tightly. Cook on very low heat for one hour.
5
Do not stir during cooking. The vegetables should steam and stew in their own juices, creating natural layers.
6
Uncover, gently fold vegetables together, add parsley. Serve warm or at room temperature with crusty bread.

💡

Did You Know?

The word ghiveci comes from the Turkish "güvec" meaning clay pot, and the dish was originally always cooked in a clay vessel in the oven.

Chef's Notes

Equipment Tips

large casserole or Dutch oven
cutting board
sharp knife

Garnishing

fresh parsley, drizzle of olive oil

Accompaniments

crusty bread, fresh cheese

The Story Behind Ghiveci

Ghiveci is Moldova's celebration of the abundant summer harvest. This vegetable stew reflects the Ottoman culinary influence on Moldovan cooking and showcases the incredible variety of produce grown in Moldova's fertile black soil. Traditionally cooked in clay pots that impart a subtle earthy flavor, ghiveci is the ultimate expression of seasonal eating. Every cook makes it differently depending on what the garden yields, making each version unique.

🕐 Traditionally enjoyed summer and autumn meals 📜 Origins: Ottoman-influenced Moldovan

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