Riben Kebap v Giuvetcheta

Fish Kebabs Baked in Individual Bowls

Preparation info

  • Serves


    • Difficulty


Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

  • About

The cooking is done in little fireproof earthenware bowls, the diminutive form of giuvetch, a large earthenware baking dish.


  • 750 g (1 lb 10 oz) fillets of sea bream or other sea fish
  • salt
  • flour for coating the fillets
  • 4 tbs sunflower oil
  • ½ kg (1 lb 2 oz) leeks
  • 300 g (11 oz) tomatoes
  • 5 marinated red peppers (such as can be bought in jars)
  • 200 ml (7 fl oz) white wine
  • freshly ground black pepper
  • 3 tbs chopped parsley
  • 2 eggs
  • 3 tbs yoghourt
  • 50 g (2 oz) cheddar-type cheese (kashkaval in Bulgaria), grated
  • 5 fresh chilli peppers


Cut the fish fillets into small pieces, sprinkle them with salt, flour them and fry them in a pan in the hot oil. When they are done, take them out and fry in the same oil the leeks, previously cleaned and cut into rounds. Then add the tomatoes, peeled and chopped, and the red peppers, sliced, and a little salt. Pour in the wine and simmer the mixture, uncovered, until most of the liquid has evaporated. When the sauce is thick and pulpy, add the black pepper and parsley, check the seasoning and then spoon the mixture into five cooking bowls. Place the pieces of fried fish on top, sharing them out equally.

Cream the yoghourt with a spoon, stir the eggs into it and pour the mixture over the fried fish. Sprinkle the grated cheese on top.

Set the bowls to bake in a moderate oven (355°F, 180°C, gas 4) for 15 to 20 minutes, until the egg mixture has set and the top is browned.

Serve with pieces of lemon, a chilli pepper for each person, and plenty of bread. (The chilli peppers are to be held by the stem, and nibbled. If they are uncomfortably ‘hot’, follow them at once with some bread.)