Güveç (Turkish pronunciation: [ɟyˈvetʃ]) is a family of earthenware pots used in Balkan, Persian, Turkish, and Levantine cuisine; various casserole or stew dishes cooked in them are called ghivetch.

The pot is wide and medium-tall, can be glazed or unglazed, and the dish in it is cooked with little or no additional liquid.

The pot is thrown or handshaped, allowed to partially dry, and the surfaces smoothed to make them non-porous.

[2] The people of Sorkun have "for centuries" specialized in the production of the pot out of locally dug clay.

Güveç dishes can be made in any type of oven-proof pan, but according to Paula Wolfert clay or earthenware pots are preferred for the "earthy taste and aroma" they impart.