Summary

Ingredients

• 600 g potato (s), small waxy ones (cooked the day before)
• 150 g bell pepper (s), lon Turkish
• 100 g leek
• 200 g paprika, pickled rilled (lass)
• 1 clove garlic
• 4 sprigs thyme
• 0.5 ½ lemon (n)
• 5 tablespoon oil (olive oil)
• 30 g olives, black without stone
• Salt, pulbiber (paprika flakes)
• 100 g sheep cheese
• 4 sprigs parsley, smooth

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Instructions

1. Peel the potato. Clean the paprika and leek and cut into fine rings. Roughly dice the pickled peppers. Press the garlic. Finely chop the thyme, grate 1 teaspoon lemon peel, squeeze out the juice. Heat the olive oil in a large non-stick pan. Fry the potatoes in it for approx. 4 minutes. Add paprika and leek, continue frying for 2 minutes. Stir in the pickled peppers, garlic, olives, thyme, lemon peel, season with 1 tablespoon lemon juice, salt and powdered beaver. Put in a baking dish, sprinkle with crumbled sheep cheese, bake at 200 degrees for 15-20 minutes. Grilled lamb chops go well with this