Eggplant and Lamb Stew in an Earthenware Pot

Patlican Güveç

Preparation info
  • 8

    • Difficulty


Appears in
The Cuisine of Life: Recipes and Stories of the New Food Entrepreneurs of Turkey

By Center for International Private Enterprise

Published 2019

  • About

This dish is full of happy memorites for Özgül — she learned how to make it from her manager, who would prepare it three times per week for his colleagues. After preparing the vegetables in the earthenware pot, it is traditionally baked at the local bakery, then brought back to be served family-style, right from the pot.


  • 500 grams boneless leg of lamb, cut into 2- to 3-cm (¾- to 1-inch) cubes
  • 2 tablespoons plus ½ c


Preheat the oven to 160°C (320°F).

Rub meat with 2 tablespoons of the olive oil, then put at the bottom of a large earthenware pot (or an enameled cast iron pot). Top with the onion