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.
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