This is Ayfer Ünsal’s unabridged version of a famous Turkish casserole containing lamb, green beans, okra, eggplant, and tomatoes—the guvec equivalent of a “pizza with the works.” After Ayfer puts her guvec together, she drops the pot off at her local bakery, goes for a two-hour swim, and then picks it up on her way home. She usually serves it at room temperature with bulgur or rice pilaf later in the day.
