Turkish Meat & Vegetable STEW - My Cappadocia Inspired Dinner Menu! I will make meat & vegetable stew "guvech", cooked in the earthenware pot I bought from Avanos, district of Nevşehir. It is very easy to make, ready to cook in 10 minutes. So you can also use slow cooker or cast iron pans or steel pans. I will cook it on stove-top but you can also cook in the oven.
I will serve it with homemade fresh grape juice made with the grapes we collected from our vineyards in Cappadocia. And as a dessert, I will make a cheesecake topped with grape sauce.
Vegetable Meat Stew
3-4 medium size eggplants (partially peel, cut as in the video and soak in salty water)
5 plum tomatoes
sweet green peppers (handful)
1-2 red capia pepper
4-5 medium size tomatoes
5-6 cloves of garlic
4-5 pieces of lamb neck (seasoned with salt, black pepper, paprika)
1-2 tbsp butter
Fresh Grape Juice
1/2 cup preferably dark sweet grapes
about 2 cups water
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