Gjelle Me Zarzavata Albanian Casserole
Dive into the heart of Albanian cuisine with Gjelle Me Zarzavata, a traditional vegetable and meat casserole that’s as comforting as it is flavorful. This hearty dish combines tender chunks of beef or lamb with an array of vibrant, nutrient-packed vegetables like carrots, eggplant, zucchini, and bell peppers, all infused with aromatic paprika, oregano, and fresh parsley. Slowly baked to perfection in a rich broth, this casserole develops a golden, caramelized crust that’s irresistibly inviting. Perfect for warming up chilly evenings, Gjelle Me Zarzavata is easy to prepare and serves as a complete, satisfying meal when paired with crusty bread or fluffy rice. This Albanian classic celebrates the simplicity of seasonal produce and the robust flavors of Mediterranean-inspired cooking, making it a standout addition to your family’s dinner rotation.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large onion
- 3 cloves garlic cloves
- 2 medium carrots
- 2 medium potatoes
- 1 medium eggplant
- 1 medium zucchini
- 3 medium tomatoes
- 2 medium bell peppers (red or green)
- 500 grams beef or lamb chunks
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 250 milliliters water or beef stock
Instructions
Preheat your oven to 180°C (350°F).
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Chop the onion and mince the garlic. Sauté the onion in the skillet until it becomes translucent, then add the garlic and cook for 1 minute.
Add the beef or lamb chunks to the skillet and brown on all sides. Remove the meat and set it aside.
Peel and chop the carrots, potatoes, and eggplant into bite-sized pieces. Slice the zucchini and bell peppers, and dice the tomatoes.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the carrots, potatoes, and eggplant, cooking for about 5 minutes.
Layer the browned meat in the bottom of a casserole dish. Arrange the sautéed vegetables, zucchini, bell peppers, and tomatoes on top.
Season the layers with paprika, oregano, salt, and black pepper. Sprinkle the chopped parsley over the top.
Pour the water or beef stock evenly into the casserole dish to keep the ingredients moist while cooking.
Cover the casserole dish with a lid or aluminum foil and place it in the preheated oven.
Bake for 1 hour, then uncover and bake for an additional 30 minutes to allow the dish to develop a golden crust.
Remove from the oven and let it rest for 10 minutes before serving.
Serve Gjelle Me Zarzavata warm with crusty bread or a side of rice.
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 787 mg | 34% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 15.6 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1711 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
