Gyuveche (Bulgarian Casserole) II
Gyuveche is a popular Bulgarian casserole. Bulgarians typically use whatever is left over in the fridge to make this dish
Source and licence
"Gyuveche (Bulgarian Casserole) II" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Gyuveche_(Bulgarian_Casserole)_II, revision 4517405), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Gyuveche_(Bulgarian_Casserole)_II&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4517405
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- About 200–300 g cheese
- Various chopped herbs
- Any kind of cooked chicken, pork, or beef (optional)
- Any kind of sausage or hot dogs (optional)
- Vegetables (optional), such as tomatoes, peppers, small hot pepper, mushrooms, cooked potatoes
- Fresh greens (optional), such as parsley, dill, celery leaves
- 1 egg
Method
- Chop or dice everything you want to put in.
- Alternate layers of cheese, meat, and vegetables in a baking dish. Finish with cheese on top.
- Bake in the oven at 200 °C (375 °F) for 20 minutes or until the cheese is melted.
- Break the egg on top and put back in the oven for another 5–10 minutes depending on how well-done you like your eggs.
- Serve with fresh bread or toast. Enjoy!