| 词条 | Tavče gravče |
| 释义 |
| name = Tavče gravče | image = File:Грав во тава(тафче гравче) (3).jpg | caption = Typical Macedonian tavče gravče | alternate_name = Fasoulotavas | country = Macedonia (region) | region = Tetovo, Polog, Veria | creator = | course = Main course | served = | main_ingredient = Beans | variations = | calories = | other = }} Tavče gravče ({{lang-mk|Тавче гравче}}) or fasoulotavas ({{Lang-el|Φασουλοταβάς}}) is a traditional Macedonian dish.[1] It is prepared with fresh beans and it can be found in almost all restaurants in Macedonia and North Macedonia and all over the Macedonian diaspora and Greek diaspora. This meal is baked and served in a traditional clay made pot. Both names are translated as "Beans on a tava{{-"}} (Turkish for "frying pan"). Tavče gravče is considered the national dish of North Macedonia. Tavče gravče in the Tetovo style is widely known in North Macedonia. The Verian style is the most famous style in Greece.[2] IngredientsThe basic ingredients in Tavče gravče are:
PreparationThe beans are cleaned and then soaked in cold water preferably overnight but if time is the problem than they can be soaked for several hours or until beans become soft. The water where the beans were soaked need to be disposed and fresh water is used to be brought slowly to a boil and then simmered in a covered pot on a very low flame for one hour. After first boiling, the water is thrown out, beans are washed and new fresh water is added and they are boiled again. The changing of the water allows the beans to release indigestible sugars that can create gasses in our body. This process also makes the beans more digestible. Then a whole onion is added to the boiling water with beans. When the beans are boiled the boiled onion is fried on a side with a scoop of flour and a teaspoon of ground red paprika and added to the boiled beans. Salt and black pepper are added to the soup; in a less traditional development dried vegetable and taste enhancing mix known as Vegeta is added. Some people also add dried meat like smoked pork, bacon, Suho meso to the mix. When the beans are boiled and when all the ingredients are added they are put in earthenware or also called "clay made pot" covered with a lid and it is cooked in an oven at 220 °C. During the baking, the beans are cooked carefully so that they do not become dry. The earthenware does not just give a traditional look to the meal, but also keeps the beans warm and gives a special flavor to this dish. Nutritional valueWhite beans that are used to make Tavče Gravče or kidney beans are part of the legume family. Legume plants or so called dry edible beans such as pinto, navy, kidney, pink and black beans, lentils, peas, chickpeas, peanuts and soybeans are all nutrient-rich foods that contain a variety of vitamins, minerals and other nutrients while providing moderate amount of calories. Beans provide protein, fiber, iron, potassium and magnesium and they contain little or no total fat, trans-fat, sodium and cholesterol. That is why promoting beans in a diet could improve overall health and also decrease the risk of developing certain diseases, including heart disease, obesity and many types of cancers. In the 2010 Dietary Guidelines for Americans recommend consuming 1.5 cups of beans per week to take advantage of these potential health benefits. In different countriesSerbiaIn Serbia Tavče Gravče is called Prebranac is one of the staple dishes of Serbian and Bosnian cuisine. It is one of the classic comfort foods of Balkans – a casserole of caramelized onions and white beans, in a sauce flavored with bay leaves and sweet Hungarian paprika. Originally made by farmers during long winters – it's nutritious, wholesome and by far one of the cheapest dishes ever made. GreeceFasoulotavas ({{Lang-el|Φασουλοταβάς}}) is a famous dish served in Greece restaurants as well. This is vegetarian dish and the main ingredient is butter or elephant beans known as gigantes. Gigantes can be found all over Greece but the best beans are supposed to be from the northwestern region of Kastoria. FranceThe French version of Tavče Gravče is called "cassoulet". There are innumerable versions of cassoulet but most are based on a stew of white beans and various forms of pork. The dish gets its name from the pot it's traditionally baked in which is called the "cassole" which is often shaped like a wide inverted cone to insure the greatest amount of luscious crust. United StatesThe dish is called Bean Stew and there are different recipes but the basic ingredients used in all of them are the baked beans and then extra ingredients are added. MexicoSlow cooked stew with south-of-the-border flavors features tender beef, corn, beans, and salsa to make a satisfying dish. See also
References1. ^{{Cite web|url=https://gastrotourismos.gr/%CF%86%CE%B1%CF%83%CE%BF%CF%85%CE%BB%CE%BF%CF%84%CE%B1%CE%B2%CE%B1%CF%83-%CE%BC%CE%B1%CE%BA%CE%B5%CE%B4%CE%BF%CE%BD%CE%B9%CE%B1-1760|title=ΦΑΣΟΥΛΟΤΑΒΑΣ - ΜΑΚΕΔΟΝΙΑ - gastrotourismos.gr|website=gastrotourismos.gr|language=el|access-date=2018-03-29}} 2. ^{{Cite web|url=https://cookpad.com/gr/sintages/3082939-berroiotikos-phasoulotabas|title=Βερροιώτικος Φασουλοταβάς συνταγή από sophia_arien|website=Cookpad|language=el|access-date=2018-03-29}} External links
4 : Balkan cuisine|Macedonian cuisine|Legume dishes|National dishes |
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