Today I will cook Thracian Giuvech from Plovdiv for you. Здрасти and welcome to my seventh episode from eat-the-world. My next journey takes me to Bulgaria, more precisely to the second biggest city of the diverse and traditional country. Plovdiv is well known for a special flair which is composed of breathtaking nature and welcoming hospitality. The city of Plovdiv is a model example of when antique meets modernity, highlighted by the city being named European capital of culture in 2019.
I have to admit that a few days ago I didn’t even know a city named Plovdiv exists. When I think of Bulgaria, only Sofia and Golden Sands come to my mind. That is a great shame. However, every time I write a new series of eat-the world, I feel wanderlust. There is so much in this wonderful world, with breathtaking cultures and incredible food, that I am yet to experience. Oh, you beautiful Plovdiv, someday I will come and visit you – I promise!
“Aylyak” is a typical word from Plovdiv which is hard to translate. Everybody in Plovdiv knows what it means. It is a way of life, a relaxed life, stress-free… “Aylyak” is a feeling to enjoy life only for its small things.
In fact, Plovdiv has been continuously inhabited for over 8,000 years – making it one of Europe’s oldest continuously inhabited settlements. Yet many people are not aware of Plovdiv’s existence. Have you ever heard of it? On my list of “Places you must see before you die”, Plovdiv is now definitely part of it. The city has surprisingly many sights, a mosque, a synagogue, orthodox churches and a catholic cathedral. More religious freedom and cultures in one city is impossible. Plovdiv was built on three hills in the lowlands of the historical landscape of Thrace.
Antique & forever!
A walk through the old town is fascinating, with modern living meeting antiquity. You basically experience a city above the city. The upper part of Europe’s longest shopping mile has the shape of a racetrack from a Roman Stadium from the second century. Back then, more than 30.000 people were watching the famed sporting events. The old tobacco town of Tjutjunev-Grad is also an exciting venue for a number of events – for example, the festival of 3D street painters. In the district, where abandoned department stores stand from the heyday of the Bulgarian tobacco industry, a smell of tobacco that was processed at that time is still prevalent in some places. Really fascinating!
My beautiful, beautiful Plovdiv will always be a part of me. The small district Kapana (The Trap) in the center of the city received its name due to its somehow confusing streets. It now has small, sweet cafés and bakeries, local art shops, unique restaurants and breathtaking wall paintings. I love to get lost in Kapana. Plovdiv offers many hiking areas on its pretty hills which opens up opportunities for walks in nature. The old town has many pretty houses which are waiting to be explored.
In Plovdiv, modern houses meet old and abandoned warehouses. Only a few minutes’ walk away from the modern shopping mile and the old town you can find Kapana, the party district of Plovdiv. Here you will find countless little cafés, pubs and artists’ shops that have shot out of the ground with the renovation of the district.
Thracian Giuvech from Plovdiv
Last week I started to look for someone from Povdiv and found a native Plovdivian. She also left me a few short words as well as a really nice video. (Video can be found at the end). Thank you very much Nelly!
My name is Nelly and I am originally from Plovdiv, Bulgaria. For more than 9 years I have lived in the USA, Chicago. I love travelling, admiring other cultures and learning new things. I am very interested in health and wellness and have recently finished an apprenticeship in the health and wellness industry. Furthermore, I like to cook, and I also started to blog not too long ago.
Ingredients Thracian Giuvech from Plovdiv
For approx. 4 people
- 200 g ham
- 250 g feta-cheese
- 100 g champignons
- 200g gouda cheese
- 50 g green or red pepper
- 4 eggs
- 2 tomatoes
- 50 g butter
- Black pepper, salt
Preparation Thracian Giuvech from Plovdiv
Cut the ham, feta-cheese, champignons, pepper and tomatoes into small pieces and put them into a bowl. Grate the gouda and the butter into the bowl and add pepper and salt. Mix everything together very well. Pour the mixed ingredients into a clay pot and bake it with a closed lid for 15 minutes at 200 degrees with the fan. Crack the eggs on top and bake it for a further 6-7 minutes without a lid.
Bon Appetit or also наслаждавайте се на яденето 🙂
Here is the video message of Nelly. Thanks again that I was able to get to know you
Btw: I am already looking forward to my next journey the following Sunday!
This post is also available in: Deutsch (German)