Osmanic forehead/kebab/Pan (Osmanische Pfanne)

Ingredients for Osmanic forehead/kebab/Pan (Osmanische Pfanne)

Instructions for Osmanic forehead/kebab/Pan (Osmanische Pfanne)

To prepare the Osmanic forehead/kebab/Pan (Osmanische Pfanne) recipe, please follow these instructions:

Potatoes: wash, Peel and cut into small cubes. carrots: wash, rinse and slice into thin slices. Eggplant and squash: Rinse and halvér, then cut in approximately 1 cm thick slices and cut the slices into about 1 cm cubes. Peppers: cleaned, halved, rinse and chop into about 2-3 cm long pieces of scallions: cleaned, rinse and chop into thin rings. Garlic: peeled off and chop them into thin slices. tomatoes: skinned, halved and cut into small pieces Parsley: Rinse and Chop fine.

Potatoes, carrots and bell pepper Brown in the not-too-warm olive oil. Eggplant, squash, scallions and garlic, Horseradish and Brown for a short time. Add tomato puree, sauté shortly and cover it all with grønsagsbouillion. Add: salt, pepper, 1 tsp Osmansk kødkrydderi mixing, Curry powder, chili powder and cumin and lemon juice and boullionterninger.

The right cooked tender at medium heat for approximately 40-45 minutes.

Finally, mix the tomatoes and parsley in, and best course is served lukewarm.

Tips:
Turkish flat bread or rice, tastes good there.