Güveç or đuveč (, , , , , , , , ) is a Turkish, Romanian and Balkan oven-baked meat and vegetable stew similar to ratatouille. It is made with meat, olives, tomatoes, mushrooms, onions, herbs, and spices and is often served with "Balkan mixed salad", a combination of roasted eggplant, sweet peppers, garlic, tomatoes, and vinegar.
Meats can include chicken, pork, lamb or sometimes beef or fish (or the meat can be omitted), while vegetables may include onion, tomatoes, peppers, zucchini (courgettes), eggplant, peas, potatoes, carrots. The dish is flavoured with paprika and summer savoury and various other herbs, and may be cooked in a pan or in the oven.
The name đuveč, an earthernware casserole in which đuveč is traditionally prepared, comes from the Turkish güveç "earthernware pot".
Güveç is the name of a variety of earthenware pots used in Turkish cuisine, and of a number of casserole/ stew dishes that are cooked in them. The pot is wide medium-tall, can be glazed or unglazed, and the dish in it is cooked with little or no additional liquid.
Güveç dishes can be made in any type of oven-proof pan, but clay or earthenware pots are preferred of the heady, earthy aroma they impart to the stew.