Cheese the Shopski way
Cooking in a small clay vessel (which holds one portion – an earthenware pot which in Bulgaria is called “gyuveche”) gives a completely different taste to the food. Something as simple as white brined cheese with simple vegetables and spices, which is essentially our favorite Shopski cheese, becomes a kind of delicacy. The great advantage of cooking in a clay pot is that the vegetables, meat and fish retain their taste and remain fresh and juicy. In fact, they cook in their own juices. And yet – the dish continues to cook even after it comes out of the oven, because the dish is very hot and cools down slowly.
The seemingly simple gyuveche will keep you warm on cold winter days. With it, hot peppers and toast are more than mandatory. Cold beer also suits it. You can also serve it as an appetizer.
A possible option for preparing the dish is to break the cheese instead of putting it on tiles. Then the consistency will change, but if you like it – why not. Bon appetite!
- 600 g Bulgarian cheese
- 1 head onion
- 4 tomatoes
- 4 eggs
- 100 g butter
- 50 ml sunflower oil
- 1 tbsp. crushed savory
- 4 hot peppers
- 1 green pepper
- Finely chop the onion and fry it. Cut the tomatoes into circles.
- Prepare four pots and put tomatoes on the bottom of each. Arrange fried onions, diced cheese on top and tomatoes on top again.
- Put 25 g of butter in each pot, sprinkle with savory, and finish with hot pepper. Bake at 180 °C for 20 minutes.
- The hot pepper may not be roasted, but served raw on the side of the casserole.
- Remove the pots from the oven, beat one egg at a time and return for a few minutes until the egg whites are firm.