Karides güveç

Karides güveç

By
From
Eat Istanbul
Serves
4
Photographer
David Loftus

This dish is found throughout Turkey, Greece and the Balkans, best cooked in a small earthenware dish or pot.

Ingredients

Quantity Ingredient
4 ripe tomatoes
4 tablespoons extra virgin olive oil, plus extra for drizzling
2 garlic cloves, peeled and thinly sliced
1 onion, peeled and thinly sliced
2 long green peppers, deseeded and sliced
2 tablespoons flat-leaf parsley, finely chopped, including stems
1 tablespoon fresh dill fronds, finely chopped
1 teaspoon dried oregano
1/2 tablespoon concentrated tomato puree
500g fresh prawns, heads and shells removed
175g feta, crumbled
freshly ground black pepper

To serve

Quantity Ingredient
crusty bread

Method

  1. Preheat the oven to 200˚C. Use a box grater to coarsely grate the tomatoes into a bowl. Discard as many bits of tomato skin as possible.
  2. Heat the olive oil in a large frying pan over medium heat and sauté the garlic, onion, peppers, parsley, dill and dried oregano for 5 minutes, or until softened.
  3. Add the grated tomatoes and tomato purée, stir well, lower the heat and simmer, uncovered, for 8–10 minutes.
  4. Add the prawns, mix well and cook for further 5–7 minutes. Season generously with freshly ground black pepper. Divide the mixture between 4 shallow earthenware dishes, sprinkle the feta on top and drizzle with some olive oil. Bake in the preheated oven for 15 minutes.
  5. Serve immediately with crusty bread.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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