Baked Prawns

Karides güveç


Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

A dish with Mediterranean tones, karides güveç is usually cooked in small individual earthenware pots which were traditionally buried in the ashes of a hot open fire or kiln to slowly hake the contents. In Istanbul it is often made with fresh dill and parsley; along the Aegean, the principal flavouring comes from dried oregano; and the south Aegean and Mediterranean produce a spicier version using the local wild basil, caraway and coriander seeds. You can substitute Parmesan cheese for the kaşar peyniri and, if you cannot find the pungent wild basil, use a greater amount of fresh Continental basil leaves.


  • 1 lb/450 g fresh prawns, shelled and cleaned
  • 2 tablespoons olive oil with a little butter
  • 1 onion, finely sliced
  • 2 çarliston peppers or 1 green bell pepper, finely sliced
  • 1 green hot pepper or 1 mild chilli pepper, finely sliced
  • 1 teaspoon sugar
  • 3-4 cloves garlic, crushed with salt
  • 1 teaspoon caraway seeds
  • 1 teaspoon coriander seeds
  • handful of fresh wild basil leaves, ripped into pieces
  • 3-4 large juicy tomatoes, chopped to a pulp
  • 1 heaped teaspoon tomato purée
  • 2 oz/60 g kaşar peyniri, coarsely grated
  • salt and freshly ground black pepper


  • Preheat oven to 400F/Mark 6/200C
  • Soften the onion and peppers in the oil and butter. Stir in the garlic, sugar, coriander and caraway seeds and cook for 1-2 minutes. Add the prawns and let them take on a little colour, then stir in the basil, tomato purée and tomatoes. Mix well, and cook gently for 5-10 minutes. Season to taste, spoon the mixture into individual pots, and sprinkle the cheese over the top.
  • Bake in the oven for 15-20 minutes, or until the cheese browns on top. Serve straight from the oven.