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Remembering Our Danube Swabian Ancestors
     
 

Djuwetsch (Djoo-vetch) with Pork – Serbian: Djuveč

by Rose Vetter, 13 Jan 2007

Comment:  There are many variations of Djuvec and it is basically a casserole which can be made with lamb, pork, chicken or vegetarian.  Djuvec can also be made with potatoes instead of rice. Djuvec is best when prepared with fresh peppers and tomatoes from the garden, but canned tomatoes are good as well.  Mom's simple recipe:
 

  • 4 pork steaks

  • 1 large onion, chopped

  • 2 cloves garlic, chopped

  • Diced tomatoes

  • Diced red and yellow peppers

  • 1½  cups long grain rice

  • 3 cups meat or chicken broth (may be supplemented with tomato juice)

  • Salt and pepper

  • Sprinkle the pork steaks with salt and pepper and brown in hot oil or lard; then set aside. 

  • Sauté the onion and the garlic. 

  • Mix with the tomatoes, peppers and rice; season with salt and pepper.

  • Put into a baking dish.  Add liquid and stir to mix evenly.  

  • Arrange the pork steaks over the rice mixture.  

  • Cover with a lid or tin foil and bake about 1 hour at 400º F. 

  • Check the rice toward the end and if it looks dry, add more liquid. 

Yield:  4-6 servings

[Edited by Rose Mary Keller Hughes, Recipe Coordinator. Published at DVHH by Jody McKim Pharr, 13 Jan 2007]
 
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