European Stars And Stripes (Newspaper) - April 3, 1986, Darmstadt, Hesse                                Cubes of meat beef veal Mutton Lamb pork Bacon or a mixture of these that Are first stewed with herbs and dried hot red Pepper then layered in a casserole with a Large variety of chopped sliced fresh vegetables covered with Stock and baked slowly. Toward the end of the baking period a mixture of beaten eggs flour and Lemon juice is poured Over the top of the casserole and it is returned to the oven for a few minutes for the Topping to set. Creek you vets also spelled Gifu vets and you vets Isa simpler but tasty dish often baked and served individual earthenware casseroles. Greek you vets puts the emphasis on the pasta Macaroni Spaghetti noodles or very often orzo Rice shaped pasta Flavoured with tomatoes onions Bay leaves and oregano. Meat May or May not be included. Roast Lamb Lamb chops or braised Lamb cubes Are most common but beef veal pork kid Chicken or Rabbit can also be used. Cinnamon and cloves May add to the flavor and so called byzantine versions of this dish May also include quince grated Orange Peel currants and Pine nuts. The top of the dish is usually garnished with grated Kasse rior Kefa Sotiri cheese or with crumbled feta cheese. Turkish Guezec is a mixed vegetable casserole similar to the romanian version sometimes also including lettuce sorrel and Dill. It is served As a Side dish to roasted or grilled meats or As a Light vegetarian main dish accompanied by cheese and bread. One of my turkish recipes for this casserole uses nasturtium Flowers As a Garnish. When this casserole also contains meat or poultry As part of its ingredients it is known As tue Rlue. By now you be probably figured out that Djuve and All of its vegetarian siblings Are closely related to the French Provencal Ratatouille the hungarian. Lecso and the austrian version Flavoured with Caraway seeds and Dill. And it s obvious that you can make these casseroles from whatever seasonal vegetables Are available although you should avoid using beets spinach Chard and Root vegetable greens because these will overpower the other ingredients in the casserole. Any of the vegetables on the following list would not be out of place in a Balkan Djuve Ghi Peciu Ghi vetch you vets or Guezec artichokes Bell peppers Green or red Broccoli Brussels sprouts cabbage carrots cauliflower celeriac celery eggplant fennel Root Green Beans Green peas Leeks okra onions parsnips potatoes Squash yellow White Zucchini tomatoes turnips the boxed recipes  rather different versions of this peasant casserole. There is no single rigid recipe for any of these dishes and you la find As Many versions As there Are Cooks throughout the Balkans. Although the list of ingredients is Long you can use whatever vegetables Are available More or less than the recipe Calls Forand you can choose among any of the vegetables on the previous list. Only a Small amount of each vegetable is required. And if you have a food processor All the chopping and slicing can be done in a few minutes. Traditionally these casseroles were baked in either a deep earthenware pot like a Crock pot or in a Large shallow earthenware casserole. The assembled casserole would be taken to the Village Baker to be slowly cooked in his oven after the Day s bread had finished baking. Finally the casserole would be carried Home to be eaten either lukewarm or at room temperature because the food would have cooled during its return journey from the Baker. That s Why few recipes Call for the dish to be eaten hot. Modern Cooks often prepare these recipes in enamelled steel or cast Iron casseroles and bake them at Home but the results Are no less tasty. C 1986, Sharon Hudgins Djuve yugoslavian meat vegetable and Rice casserole 4 medium onions 2 Green or red Bell peppers 3 Large cloves of garlic 2 medium Zucchini a i Pound Bacon 2 pounds Boneless Lamb or pork 2 Tablespoons butter 2 Tablespoons vegetable Oil 1 Tablespoon paprika mild or hot 2 Tablespoons Salt 1 Teaspoon freshly ground Black Pepper 1 Teaspoon dried thyme crumbled 1 cup Green peas or Green Beans sliced into thin strips 1 cup raw Rice 1 Bay Leaf 3 medium tomatoes 1 cup White wine 1 cup beef or Chicken Stock juice of one Lemon 1 cup feta cheese optional slice the onions into thin rounds. Seed and devern the Bell peppers then Cut them into strips 1/4 Inch wide and 2 inches Long. Chop the garlic Fine. Slice the unpeeled Zucchini crosswise into 1/4 Inch thick rounds. Chop the Bacon into Small pieces. Cut the Lamb or pork into 1 Viz Inch cubes. In a 4-quart dutch oven or stove top casserole Cook the Bacon Over medium heat until slightly Crisp. Remove the Bacon pieces with a slotted spoon and set aside. Brown the Lamb or pork pieces in the Bacon fat then remove with a slotted spoon and set aside. Pour All the fat and drippings out of the pan and wipe it clean with paper towels. Add the butter and vegetable Oil to the pan and when it is hot saute the onions and Bell peppers until they Are very soft. Reduce heat to Low stir in  garlic paprika Salt Pepper and thyme then add the. Bacon pieces and browned cubes of meat. Turn off the heat under the casserole. Pre heat the oven to 350� f. Add the Zucchini slices peas or sliced Green bean Sand the raw Rice to the casserole and stir gently to Combine the ingredients Well. Stick the Bay Leaf into the casserole. Cut the tomatoes into slices a much thick and place them in a single layer on top of the casserole and stir gently to Combine the ingredients Well. Stick the Bay Leaf into the casserole. Cut the tomatoes into slices 1/4-Inch,thick,.and place them in a single layer on top of the casserole ingredients. Mix together the wine Stock and Lemon juice. Pour into the casserole. Cover the casserole and bake a pre heated 350� f. For a i hours total. After 1 hour of baking uncover the casserole for the last 30 minutes of cooking. Optional you can Sprinkle 1 cup of crumbled feta cheese in an even layer on top of the tomatoes during the last 15 minutes of cooking. Garnish the cheese with a sprinkling of additional paprika if desired serve hot As main dish accompanied by a Green salad and a yugoslav dry red wine. Makes 6 to 8 Servings. Note for a meatless version of Djuve simply omit the meats called for in this recipe and follow the remaining directions for preparing sauteing and baking the vegetables and Rice chive Ciu romanian vegetable casserole 3 to 4 medium onions 1 Leek 2 medium potatoes 1 medium eggplant 1 medium Zucchini 1 Green or red Bell Pepper 1 to 2 cups fresh or Frozen Green Beans 1 Small head of cauliflower 1 cup Olive Oil 1 cup fresh or Frozen Green peas 1 cup vegetable or beef or Chicken Stock 1 cup dry White wine juice of 1 Lemon a cup finely chopped fresh Parsley 6 to 8 Large cloves of garlic 2 Teaspoons Salt 2 Teaspoons freshly ground Black Pepper 1 Teaspoon dried thyme crumbled 1 Teaspoon dried oregano crumbled 3 medium tomatoes 3/4 cup seeless Green grapes Garnish Plain yoghurt slice the onions and Leek into very thin rings. Peel and slice the potatoes into rounds no More than i Inch think and set aside in a bowl of cold water. Cut the unpeeled eggplant and Zucchini into i Inch cubes. Seed and Devin the Bell Pepper and slice it Lengthwise into 1/4-Inch strips. Slice the Green Beans Lengthwise into thin strips. Trim the leaves and Stem off the cauliflower and break the cauliflower into 1-Inch pieces. Pre heat the oven to 350� f. Heat a cup of the Olive Oil in a 4 or 5-quart dutch oven or enamelled cast Iron casserole on top of the stove saute the onion slices Over medium High heat until they Are soft then remove and set aside in a Large bowl. Add another is cup of Olive Oil to the pot and when it is hot Drain the potatoes Well then saute them until they just become tender. Remove and set aside in the bowl with the onions. Add the remaining 1/3 cup of Olive Oil to the pot and when hot stir in the pieces of Leek eggplant Zucchini Bell Pepper Green Beans and cauliflower. Saute All of these together until they just begin to turn soft. If More convenient because of pan size saute the vegetables in two batches dividing the Olive Oil Between each Batch turn off the heat. Add the sauteed onions and potatoes to the pot along with the Green peas. Stir gently to mix All the ingredients Well. In a Small Saucepan Combine the Stock White wine Lemon juice finely chopped Parsely and garlic Salt Black Pepper thyme and oregano. Bring the mixture to a boil then pour it slowly and evenly Over the vegetables in the casserole. Cover the casserole and bake it at pre heated 350� f. For 45 minutes. Meanwhile slice the tomatoes into rounds no More than v4-Inch thick. If seedless Green grapes Are unavailable slice Large Green grapes in half and remove the seeds after the casserole has baked for 45 minutes remove if from the oven and place the Tomato slices in an even layer on top of the vegetables. Strew the grapes across the layer of tomatoes. Cover the casserole and return it to the oven for another 15 minutes. Traditionally this dish 5s prepared so that it finishes baking 30 to 60 minutes before it is eaten. Let the casserole Cool slightly uncovered on top of the stove. Serve warm at room temperatures or cold with Plain yoghurt preferably bulgarian Type or sheep s milk yoghurt if you can get it spooned Over the top. Ghi Peciu can be served in s mall portions As an appetizer or As an accompaniment to grilled or roasted meats. Larger portions make an excellent vegetarian main dish followed by cheese and fruit for dessert. This recipes makes 6 to 8 main dish portions leftovers can be Frozen and reheated in a 325� f. Oven notes 1 to make a version of Ghi Peciu containing meat use 2 pounds of Boneless beef Lamb pork or veal. Cut the meat into Ivy Inch cubes Brown it in 3 Tablespoons of hot Olive Oil in a Skillet then Combine it with the vegetables just before you add the liquid ingredients to the casserole. Makes 8 main dish portions. 2 if you want to use a traditional shallow earthenware casserole for baking and serving Ghi Peciu but your casserole cannot be used Over an open flame on top of the stove then saute All the vegetables in a Large Skillet and Transfer them along with the other ingredients to your earthenware casserole before baking. April 3,1986 stripes Magazine