This traditional stew or casserole is typical of Balkan cuisine, and it carries the name of the clay or earthenware pot in which it is traditionally prepared - guvech. Bulgarian guvech stems from the Turkish word güveç (meaning earthenware pot) and suggests the specialty’s Turkish origins.

It usually consists of a variety of seasonal vegetables, meat, spices, and herbs that are simmered for hours, resulting in a flavor-packed dish with a unique, earthy aroma. Typical vegetables used for the preparation of this dish include potatoes, eggplants, peppers, tomatoes, onions, carrots, zucchini, peas, and okra, while the selection of spices and herbs usually includes pepper, paprika, mint, parsley, and garlic.

Common additions to the specialty include eggs and mushrooms, and although the dish is typically prepared with meat (pork, beef, chicken, or lamb), some versions call for using fish or making a meatless guvech. There are numerous varieties of guvech known by slightly different names throughout the Balkan countries, Turkey, and the Middle East.

In Bulgaria, guvech is traditionally enjoyed while steaming hot, accompanied by a bowl of shopska salad, bread, and a glass of full-bodied red wine on the side.